Chewy Chocolate Chip Protein Cookies (Gluten Free & Refined Sugar Free)
These chewy chocolate chip protein cookies are soft in the center, lightly crisp on the edges, and packed with 9g protein per cookie. Gluten free, refined sugar free, and made with almond butter + tahini for the perfect bakery-style chew.
QUICK LOOK: CHEWY CHOCOLATE CHIP PROTEIN COOKIES RECIPE
⏱️ Prep Time: 15 minutes
🔥 Bake Time: 10 minutes
❄️ Cool Time: 10 Minutes
🕒 Total Time: 35 minutes
🍽️ Servings: 9 Chewy Protein Cookies
💪 Protein per cookie: ~9g
🔢 Calories: ~185kcal per protein cookie (estimated)
💡 Difficulty: Easy, 1-bowl recipe
🥣 Key Ingredients: Tahini, Almond Butter, Maple Syrup, Coconut Sugar, Cassava Flour, Almond Flour, Vanilla Protein Powder ( I used pea protein, but use your favorite)
🌿 Dietary Info: High Protein, Naturally Sweetened (Refined Sugar-Free), Gluten-Free
✨ Perfect for when you’re craving classic chewy chocolate chip cookies, but want better-for-you ingredients!
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If you’ve ever bitten into a protein cookie and thought… why is this so dry and sad? You’re not alone.
As a mom of two growing boys who are constantly hungry (and as a professional baker who loves baking real, bakery-style cookies), I refuse to settle for protein pucks. I want chewy centers. Slightly crisp edges. Melted chocolate in every bite. And I want them made with ingredients I actually feel good about eating and serving my family.
So I tested these cookies multiple ways until I perfected them.
They’re soft, chewy, naturally sweetened, gluten free, and made with a blend of almond butter and tahini that adds another depth of flavor you don’t usually find in protein cookies.
Plus, these actually bake like real chewy chocolate chip cookies. And they’re kid-approved too! And, if after you try these, you want more fun kid-approved protein cookies, make a batch of my Chocolate Protein Monster Cookies – with dye-free candy coated chips and candy eyes, kids go nuts for them!
Looking for a non-protein healthier chocolate chip cookie? Then you gotta try my Coconut Sugar Chocolate Chip Cookies with Brown Butter – they’re a family fav in our house.
Why You’ll Love These High Protein Chocolate Chip Cookies
What Makes these High Protein Chocolate Chip Cookies Different
- Most protein cookie recipes simply add protein powder on top of regular flour, but in my recipe the protein powder replaces part of the flour (it’s not added on top)
- Here’s why my Chewy Chocolate Chip Protein Cookies are different:
- Tahini + almond butter blend – creates depth of flavor + true chew
- Maple syrup + coconut sugar – caramelized flavor without refined sugar
- Cassava flour + almond flour – soft centers, lightly crisp edges
- They bake like real chewy chocolate chip cookies — not dry protein pucks
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. For exact measurements and instructions, scroll down to the recipe card.
Recommended Supplies/Tools
- 1 Baking Sheet – I love the air bake ones. Once you try them, you’ll never bake cookies any other way!
- Mixing bowls – I love using glass ones to keep it non-toxic
- Measuring Cups – I use stainless steel for non-toxic
- Parchment Paper
- Cookie Scoop
How to Make Chewy Chocolate Chip Protein Cookies
Time needed: 35 minutes
- Preheat Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: Mix Wet Ingredients
In a large bowl, whisk together the Tahini, Almond butter, Maple syrup, Coconut sugar, Egg and Vanilla.
Whisk until smooth and glossy.
- Add Dry Ingredients
Add the Cassava flour, Almond flour, Protein powder, Baking soda and Salt to the wet ingredients. Stir until just combined. Do not overmix or this can cause your cookies to be dry.
- Fold in the chocolate chips.
Gently fold in the chocolate chips.
- Scoop & Form Cookies
Scoop about 2 tablespoons of dough per cookie. I used a small ice cream scoop to scoop them out. Roll between your hands (the dough will feel sticky) and then gently flatten the tops before placing them on a parchment-lined baking sheet about 2 inches apart.
- Bake
Bake for 9–12 minutes. The edges should look set and the centers should still look slightly soft.
Do not overbake. They will firm up as they cool on the pan.
- Cool the Protein Cookies
Let cookies cool on the pan for 10 minutes before moving. This helps them set and become perfectly chewy.
Macros (per cookie based on 9)
- Calories: ~185
- Protein: ~9g
- Carbs: ~16g
- Fat: ~10g
- Fiber: ~2g
NOTE: Nutrition information is an estimate based on the ingredients used and may vary depending on brands and substitutions.
Trish’s Tips for Perfect Chewy Protein Cookies
- Use room temperature egg.
- Don’t overbake — that’s how protein cookies dry out. You want to slightly underbake for soft centers.
- Let them cool fully before judging texture. The secret to chewy chocolate chip protein cookies is moisture balance + not overbaking.
- Too thick? Add 1–2 tsp milk
- Spreading too much? Chill dough 15 minutes
- Want more chew? Swap 2 tbsp cassava for almond flour
- Want crispier edges? Flatten more before baking
Cookie Flavor Variations
Double Chocolate
Replace 2 tbsp cassava flour with cocoa powder.
Peanut Butter Chocolate Chip Protein Cookies
Replace almond butter with peanut butter.
Oatmeal Chocolate Chip Protein Cookies
Replace 2 tbsp cassava flour with quick oats.
Keto Chewy Chocolate Chip Cookies
- Replace maple syrup with sugar-free syrup
- Replace coconut sugar with monk fruit sweetener
- Replace cassava flour with additional almond flour
*Texture will be softer and slightly more delicate.
Frequently Asked Questions About Chocolate Chip Protein Cookies
Use a mix of almond flour and cassava flour, slightly underbake, and include a liquid sweetener like maple syrup. Overbaking is the #1 reason protein cookies turn dry.
Yes — use dairy-free chocolate chips and plant-based protein powder.
Usually it comes from one of the following: Too much protein powder, Overbaking, Not enough liquid sweetener. Protein powder absorbs moisture quickly and some absorb more moisture than others. Try adding 1-2 tsp of milk to your batter before baking.
Yes — see variation above. Texture will change slightly, but they still bake soft.
More High Protein Recipes You’ll Love:
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
follow along
Chewy Chocolate Chip Protein Cookies (Gluten Free & Refined Sugar Free)
Equipment
- 1 Mixing Bowl
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups & Spoons
- 1 Cookie-ice cream scoop optional
Ingredients
- ¼ cup creamy tahini
- ¼ cup natural almond butter
- ⅓ cup pure maple syrup or liquid sweetener of choice
- 2 tbsp coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup cassava flour
- ¼ cup almond flour
- ¼ cup vanilla protein powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup dark chocolate chips or chocolate of choice, refined sugar-free if desired
Instructions
Step 1: Preheat
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together tahini, almond butter, maple syrup, coconut sugar, egg and vanilla. Whisk until smooth and glossy.¼ cup creamy tahini, ¼ cup natural almond butter, ⅓ cup pure maple syrup, 2 tbsp coconut sugar, 1 large egg, 1 tsp vanilla extract
Step 3: Add Dry Ingredients
- Add the cassava flour, almond flour, protein powder, baking soda and salt and stir until just combined. Do not overmix as this can make the cookies dry..½ cup cassava flour, ¼ cup almond flour, ¼ cup vanilla protein powder, ½ tsp baking soda, ¼ tsp fine sea salt
Step 4: Fold in Chocolate Chips
- Gently fold in the chocolate chips.⅓ cup dark chocolate chips
Step 5: Scoop & Shape
- Scoop about 2 tablespoons of dough per cookie. Roll between your hands (dough will be sticky – can wet hands to help with sticking if needed) and gently flatten the tops then place on baking sheet about 2 inches apart.
Step 6: Bake
- Bake for 9–12 minutes. The edges should look set and the centers should still look slightly soft. They will firm up as they cool.
Step 7: Cool
- Let cookies cool on the pan for 10 minutes before moving. This helps them set and become perfectly chewy.
Video
Notes
Texture Control Tips
Too thick? → Add 1–2 tsp milkSpreading too much? → Chill dough 15 minutes
Want more chew? → Swap 2 tbsp cassava for almond flour
Want crispier edges? → Flatten more before baking
Macros (Based on 9 Cookies)
Approximate per cookie: Calories: ~185 | Protein: ~9g | Carbs: ~16g | Fat: ~10g | Fiber: ~2g (Macros will vary based on protein powder used.)Recommended Supplies/Tools
- 1 Baking Sheet – I love the air bake ones. Once you try them, you’ll never bake cookies any other way!
- Mixing bowls – I love using glass ones to keep it non-toxic
- Measuring Cups – I use stainless steel for non-toxic
- Parchment Paper
- Cookie Scoop
