Flourless Coconut Cocoa Protein Cookies
These cookies combine the rich taste of brownies with a chewy macaroon texture, packed with protein, healthy fats, and fiber, making them a delicious and filling snack.
Servings: 10 cookies
Calories: 120kcal
Ingredients
Main ingredients
- 1 cup unsweetened shredded coconut
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup protein powder (chocolate or vanilla)
- 1/2 cup nut butter or seed butter
- 2 eggs (or 2 flax eggs) For vegan option, replace with flax eggs.
- 2 to 4 tablespoons honey or maple syrup, to taste Adjust according to sweetness preference.
- 1 teaspoon vanilla extract
- 1 pinch salt Enhances flavor.
- 2 to 3 tablespoons chocolate chips Optional.
Instructions
Preparation
- Preheat your oven to 350 F.
- Line a baking sheet with parchment paper.
- In a bowl, mix all ingredients until you get a thick, sticky dough.
- Scoop the dough into mounds on the baking sheet and gently press them down slightly.
Baking
- Bake in the preheated oven for 9 to 11 minutes.
- Let the cookies cool on the pan for at least 10 minutes to set up.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days to achieve a denser texture. Can be frozen for up to 2 months. Place parchment paper between layers if stacking.