Coconut Almond Protein Cookies Recipe

Name: Coconut Almond Protein Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Simplynature Almond Butter (128g); 5 Tablespoons Coconut Sugar; 1 Tablespoon Simplynature Coconut Oil; 1 Egg Yolk; 1 teaspoon Stonemill Vanilla Extract; 1 Egg; 6 Tablespoons Elevation By Millville Chocolate Protein Powder (36g); 1 teaspoon Cornstarch; 1 teaspoon Cocoa Powder; 1 pinch Stonemill Salt; 3 Tablespoons Baker's Corner Semisweet Chocolate Morsels, Divided; 1/4 cups Simplynature Coconut Flakes (15g)

Servings: persons

1/2 cups Simplynature Almond Butter (128g)
5 Tablespoons Coconut Sugar
1 Tablespoon Simplynature Coconut Oil
1 Egg Yolk
1 teaspoon Stonemill Vanilla Extract
1 Egg
6 Tablespoons Elevation By Millville Chocolate Protein Powder (36g)
1 teaspoon Cornstarch
1 teaspoon Cocoa Powder
1 pinch Stonemill Salt
3 Tablespoons Baker's Corner Semisweet Chocolate Morsels, Divided
1/4 cups Simplynature Coconut Flakes (15g)

1
Preheat oven to 325u00b0F and line a baking sheet with parchment paper or a silicone baking mat.
2
Place almond butter in a large, microwave-safe bowl. Microwave until smooth and melted, about 1 minute and 30 seconds. Add coconut oil, egg yolk and vanilla and beat with an electric hand mixer until mixed and the batter thickens. Add whole egg (see note below) and beat again until the batter begins to smooth out.
3
Add protein powder, cornstarch, cocoa powder and a pinch of salt and stir until smooth and sticky. Your batter will be a little thinner than usual cookie dough. Stir in 2 tablespoons of the chocolate chips. Place into the freezer for 10 minutes to make the dough easier to work with.
4
Spread the coconut flakes on a shallow, sided plate. Remove the cookie dough from the freezer and roll into 14 tablespoon-sized balls. Roll just the tops and sides of each ball in the coconut flakes and place onto the prepared pan. Flatten cookies about 1/3 inch thick and press in the remaining 1 tablespoon of chips. Freeze again for 25-30 minutes, until they feel hard.
5
Bake until the tops just feel set, about 11-13 minutes (they firm up a lot once cool.) Let them cool on the pan completely. Devour!
6
Note: I know this sounds strange to add the eggs separately, but this is how you get a great texture. When I tested adding them at the same time, the cookies were much more cakey.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Simplynature Almond Butter (128g), 5 Tablespoons Coconut Sugar, 1 Tablespoon Simplynature Coconut Oil, 1 Egg Yolk, and more.

Yes, Coconut Almond Protein Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Almond Protein Cookies

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