These were great. I made the double batch and I used a full cup of Vega peanutbutter protein powder and substitute honey instead of brown sugar. Added 1 extra egg because I used 4 tbsp of gluten free flour instead of coconut flour. IT bothers my tummy. I just put 3 choc chips on each cookie. They turned out really nice. Thanks so much for the recipe.
So easy! I forgot the baking soda so they didn’t rise but they’re still delicious, and I love the low carb. Can’t wait to make them WITH 😂 baking soda next time and see how they differ.
I’m sorry to hear that you had trouble with the recipe, Jennifer. The method, ingredients, and timing have worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
Amazing! So happy I found this recipe. I used 1/2 cup of chocolate Nutribiotic rice protein powder instead of the vanilla option and I used brown sugar instead of coconut sugar. So good! This will be a great protein rich mid afternoon snack which I have been looking for but haven’t been able to find a tasty store bought option. Extra bonus is that it is pretty easy to make.
I had very low expectations but these are amazing. Idk what my protein powder I used is but it’s not whey and turned out great. I’m able to limit myself to just one or two because that’s all my stomach can tolerate of protein powder
Amazing how such a sticky dough turns fluffy in such a short baking time. I used 2 full eggs rather than egg white and halved the sugar to replace by stevia (will do even less next time). Used chocolate protein powder instead of vanilla. The “do not overbake!” comment saved me, because I would’ve definitely overbaked them. They came out great!
Worked great for me. I personally used Rye flower and it worked great. My protein power is unflavored so I added a bit more vanilla flavoring and a touch of coconut extract and i used sunflower butter which made me need a bit more protein power and it did need a bit longer cook time with the rye flower but it worked great! I’d have used coconut flower but the only place i can see to find it is online.
My dough was super sticky and difficult to get on the tray without coming apart. They also turned out more cakey than cookie. I followed the recipe but probably did something wrong as I’m not a great baker. Any suggestions to fix this next time?
I’m sorry to hear you had trouble with the recipe, Jason. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too. The consistency of the dough may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk). Hope this helps!
Loved these!! Even my friends and family who are tired of my healthier baking attempts thoroughly enjoyed them! They were a little dry after baking them the first time around, but still delicious. This time I doubled the recipe (to share with said family/friends) and used maple syrup instead of the sugar and after baking for 6 minutes some of them still seemed raw in the middle. Do we think it’s bc of the maple syrup? Also what is the harm with baking them more than 6 minutes (per your warning)? Just that it will dry them out?
I’m definitely saving this recipe and using it again!! just want some help/feedback! Thanks!!!
Hi Simi! “Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake!” So you definitely want to be checking these at 5 minutes. Also if you oven runs hotter you just really want to keep an eye on them. Adding the maple syrup vs the sugar definitely will change the recipe and I have not idea how they would turn out, this is just not something I’ve tested. Glad you still enjoyed them!
I made these with Ghost’s vegan chocolate protein powder, almond flour (since I don’t have coconut flour on hand), and a flax egg with a little less liquid to compensate for the reduced absorbency, and they turned out delightfully fudgy! My dough was a little dry and the cracks in each cookie deepened in the oven, so they came out looking just like chocolate crinkle cookies. Dutch cocoa powder would be a nice addition for extra chocolate flavor!
I also replaced the coconut sugar with golden granulated monkfruit and it worked perfectly, so this recipe is definitely forgiving of substitutions.
These were great. I made the double batch and I used a full cup of Vega peanutbutter protein powder and substitute honey instead of brown sugar. Added 1 extra egg because I used 4 tbsp of gluten free flour instead of coconut flour. IT bothers my tummy. I just put 3 choc chips on each cookie. They turned out really nice. Thanks so much for the recipe.
Hi Kelly! So glad you enjoyed the recipe! Thank you for this kind review!
So easy! I forgot the baking soda so they didn’t rise but they’re still delicious, and I love the low carb. Can’t wait to make them WITH 😂 baking soda next time and see how they differ.
Hi Jen! So glad it worked out for you even without the baking soda! Thank you for this kind review!
these were not good. so dry it made cough. would not recommend
I’m sorry to hear that you had trouble with the recipe, Jennifer. The method, ingredients, and timing have worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
How many grams of Protein powder should be in half a cup?
Hi! I have this listed in the recipe card as 36 grams. Hope you enjoy them!
What a fun cookie! Me and the kiddos love to chow down on these. I´m glad they´re healthy!😂
Hi Joe! So glad you enjoyed the recipe! Thank you for this kind review!
Great recipe!
Thanks Julia!
Definitely works with regular AP flour, just makes them a bit cakier, more akin to a scone! Super good.
Thanks for sharing!
Thanks so much for your feedback Gergory!
Amazing! So happy I found this recipe. I used 1/2 cup of chocolate Nutribiotic rice protein powder instead of the vanilla option and I used brown sugar instead of coconut sugar. So good! This will be a great protein rich mid afternoon snack which I have been looking for but haven’t been able to find a tasty store bought option. Extra bonus is that it is pretty easy to make.
Hi Deb! Glad the substitutions worked well for you! Thank you for the feedback!
I had very low expectations but these are amazing. Idk what my protein powder I used is but it’s not whey and turned out great. I’m able to limit myself to just one or two because that’s all my stomach can tolerate of protein powder
Hi Sara! So glad you enjoyed the recipe! Thank you for this kind review!
I guess I am confused. I ended up making 8-9 cookies, not 12-14. I’m sure it will still taste delicious though!
Hi Lucy! The size of your cookie scoop will definitely determine how many you get out of the recipe. Enjoy!
So easy and delicious! Kids loved them. I only had almond butter and plant based protein powder they still turned out great!
Hi Jessica! So glad you enjoyed the recipe! Thank you for this kind review!
Amazing how such a sticky dough turns fluffy in such a short baking time. I used 2 full eggs rather than egg white and halved the sugar to replace by stevia (will do even less next time). Used chocolate protein powder instead of vanilla. The “do not overbake!” comment saved me, because I would’ve definitely overbaked them. They came out great!
Hi Jojo! So glad you enjoyed the recipe! Thank you for this kind review!
I didn’t have coconut flour so I used almond meal. A little dry, but really good!
Hi Alex! Yeah I can see why that would happen. They aren’t a 1:1 substitute and I wouldn’t recommend using it but glad you still enjoyed them!
Oh my goodness! These are the best cookies ever!!!! Soooooo moist and delicious!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Worked great for me. I personally used Rye flower and it worked great. My protein power is unflavored so I added a bit more vanilla flavoring and a touch of coconut extract and i used sunflower butter which made me need a bit more protein power and it did need a bit longer cook time with the rye flower but it worked great! I’d have used coconut flower but the only place i can see to find it is online.
Hi Jack! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions.
Great and not chalky, just had to substitute chickpea flour because I have a coconut allergy. Bonus is its an extra gram of protien
Hi Drew! So glad you enjoyed the recipe! Thank you for this kind review!
My dough was super sticky and difficult to get on the tray without coming apart. They also turned out more cakey than cookie. I followed the recipe but probably did something wrong as I’m not a great baker. Any suggestions to fix this next time?
Thanks
I’m sorry to hear you had trouble with the recipe, Jason. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too. The consistency of the dough may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk). Hope this helps!
can you use whey protein powder chocolate hazelnut flavored
Hi! I’m sure you could use a different flavor, I’ve just only tested it with the vanilla so not sure what the end result will taste like. Enjoy!
Loved these!! Even my friends and family who are tired of my healthier baking attempts thoroughly enjoyed them! They were a little dry after baking them the first time around, but still delicious. This time I doubled the recipe (to share with said family/friends) and used maple syrup instead of the sugar and after baking for 6 minutes some of them still seemed raw in the middle. Do we think it’s bc of the maple syrup? Also what is the harm with baking them more than 6 minutes (per your warning)? Just that it will dry them out?
I’m definitely saving this recipe and using it again!! just want some help/feedback! Thanks!!!
Hi Simi! “Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake!” So you definitely want to be checking these at 5 minutes. Also if you oven runs hotter you just really want to keep an eye on them. Adding the maple syrup vs the sugar definitely will change the recipe and I have not idea how they would turn out, this is just not something I’ve tested. Glad you still enjoyed them!
I made these with Ghost’s vegan chocolate protein powder, almond flour (since I don’t have coconut flour on hand), and a flax egg with a little less liquid to compensate for the reduced absorbency, and they turned out delightfully fudgy! My dough was a little dry and the cracks in each cookie deepened in the oven, so they came out looking just like chocolate crinkle cookies. Dutch cocoa powder would be a nice addition for extra chocolate flavor!
I also replaced the coconut sugar with golden granulated monkfruit and it worked perfectly, so this recipe is definitely forgiving of substitutions.
Hi Sure! So glad you enjoyed the recipe! Thank you for this kind review and feedback on substitutions!
I LOVE THESE COOKIES~ My partner is addicted to them. I use a plant-based protein powder which is maple-vanilla flavoured and wow! AMAZING>
Yay! Thank you Danielle!