Protein Chocolate Chip Walnut Cookies Recipe (Gluten-Free + Lower Sugar)
These protein chocolate chip walnut cookies are everything we want in a snack-time treat: soft in the center, crispy at the edges, filled with gooey chocolate chips and crunchy walnuts, and made with ingredients that support your energy and blood sugar balance!
These walnut chocolate chip cookies are gluten-free, naturally sweetened with monk fruit, and packed with a boost of protein from vanilla protein powder.
Basically, it’s the best of cookie for those who want a healthy dessert! Here is my super simple protein chocolate chip cookie recipe.
Why You’ll Love Them
Here is why you will love these protein walnut chocolate chip cookies:
- Naturally gluten-free
- Sweetened with monk fruit (no refined sugar!)
- Soft-baked with just the right amount of chew, my personal favorite type of cookie!
- Protein-packed to keep you fueled longer
- Freezer-friendly and great for school lunchboxes or post-workout snacks. They are the perfect kid-friendly treat!
Pin This Post for Later:
Some of these links are affiliate links meaning if you purchase from these links, I will earn a commission at no extra cost to you. Everything I share is my own opinions and things I personally use and love. You can learn more by reviewing my disclosure. As an Amazon affiliate, I earn from qualifying purchases.
Protein Chocolate Chip Walnut Cookies Recipe
This easy chocolate chip protein cookies recipe makes about 15 cookies:
Ingredients
- 1 whole egg
- 1 egg yolk
- 1 cup monk fruit sweetener (granular, 1:1 baking blend)
- ½ cup ghee (or browned butter for extra flavor)
- 1 cup gluten-free flour blend
- ¼ cup almond flour
- 1 scoop (about 30g) vanilla whey protein powder
- ½ tsp salt
- 1 tsp baking powder
- 1–2 tbsp milk (dairy or non-dairy), as needed
- 1 cup chocolate chips (use dairy-free if preferred)
- ½ cup chopped walnuts
How To Make Chocolate Chip Walnut Cookies
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the gluten-free flour, almond flour, protein powder, salt, and baking powder.
- In a separate bowl, whisk the whole egg, egg yolk, and melted ghee until smooth and slightly frothy.
- Mix in the monk fruit sweetener and beat with a hand mixer until light and fluffy.
- Gradually fold the dry mixture into the wet using a spatula or hand mixer until a soft dough forms.
- Fold in chocolate chips and walnuts. If the dough feels dry, add 1–2 tablespoons of milk.
- Transfer the dough to parchment paper and shape into a log or block.
- Cut into 15 equal sections. Roll each into a ball, flatten slightly, and place on the baking sheet.
- Bake for 8-10 minutes, until edges are golden and centers are soft. Let cool for 5 minutes on the pan, then transfer to a wire rack.
There you have it! You have your super easy protein chocolate chip cookies!
Recipe Notes
- Monk fruit sweetener works best in its granular baking form (1:1 with sugar). Brands like Lakanto or Whole Earth are great.
- For a dairy-free version, use a plant-based butter and dairy-free protein.
- Let cookies cool completely to get the best texture, they firm up as they rest.
Nutritional Facts
Approximate values. Will vary slightly depending on your protein powder and chocolate chips used.
- Calories: 155
- Protein: 5.2g
- Fat: 10g
- Carbs: 10g
- Sugar: <1g
- Fiber: 1.5g
Optional Add-Ins
Want to change things up? Here are some ideas:
- Chopped pecans or hazelnuts instead of walnuts
- Cinnamon or a dash of nutmeg for cozy spice
- Mini chocolate chips for better chocolate distribution, my kids prefer that!
- Collagen peptides (swap in for part of the protein powder if preferred)
Protein Chocolate Chip Walnut Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F and line a baking tray with parchment paper.
- In a large bowl, whisk together gluten-free flour, almond flour, vanilla protein powder, salt, and baking powder.
- In a separate bowl, combine the whole egg, egg yolk, and melted ghee. Beat until smooth and slightly frothy.
- Mix in the coconut sugar and beat until the mixture becomes light and fluffy.
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Fold in chocolate chips and chopped walnuts. Add 1–2 tablespoons of milk if the dough feels too dry.
- Form the dough into a log or divide directly into 15 equal portions.
- Roll each portion into a ball, place on the baking sheet, and gently flatten slightly.
- Bake for 8–10 minutes, until edges are set but centers remain soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
-
- Monk fruit sweetener works best in its granular baking form (1:1 with sugar). Brands like Lakanto or Whole Earth are great.
- For a dairy-free version, use a plant-based butter and dairy-free protein.
- Let cookies cool completely to get the best texture, they firm up as they rest.
Final Thoughts
These protein chocolate chip cookies feel like a treat but are healthier and give you some protein! Whether you’re chasing after toddlers, heading out for a walk, or sitting down with a cozy cup of tea, they hit the spot every time.
Make a double batch and freeze half, you’ll thank yourself later when snack time hits and you want something that satisfies and supports your health goals!
