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5 chocolate chip protein cookies stacked on top of eachother with soft chewy centers

Chewy Chocolate Chip Protein Cookies (Gluten Free & Refined Sugar Free)

Soft and chewy chocolate chip protein cookies made with almond butter, tahini, cassava flour, and protein powder. Gluten free, refined sugar free, and high protein.
Prep Time 15 minutes
Cook Time 10 minutes
Cool Time 10 minutes
Total Time 35 minutes
Serving Size 9 Cookies

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.
    11x15 pan lined 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
    Tahini, almond butter, maple syrup, egg, and vanilla being whisked together for chocolate chip protein cookies

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
    Cassava flour, almond flour, vanilla protein powder, and baking soda added to cookie dough mixture

Step 4: Fold in Chocolate Chips

  • Gently fold in the chocolate chips.
    ⅓ cup dark chocolate chips
    Chocolate chips folded into gluten free protein cookie dough

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.
    Scooping chocolate chip protein cookie dough onto lined baking sheet and flattening

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.
    Freshly baked chewy chocolate chip protein cookies cooling on baking sheet

Step 7: Cool

  • Let cookies cool on the pan for 10 minutes before moving. This helps them set and become perfectly chewy.
    Close up of chewy chocolate chip protein cookie showing soft center and melted chocolate

Video

Notes

Texture Control Tips

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

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.)

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