Chocolate Cake Protein Cookies
These chocolate protein cookies taste like a rich slice of chocolate cake in cookie form, with a soft, cakey center and real chocolate chips in every bite. Made with almond flour and real cocoa powder instead of wheat, they deliver 5g of protein and just 3g of net carbs per cookie. The dough comes together in one bowl in about 10 minutes, which makes it easy to keep a real dessert stocked in the freezer for busy weeknights. Whether you’re managing blood sugar or just want a treat that won’t derail your day, these chocolate protein cookies hit the spot.
Ingredients
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine dry ingredients: whisk together the almond flour, chocolate protein powder, cocoa powder, granulated sweetener, baking powder, xanthan gum, salt, and optional espresso powder until fully combined and lump-free.
- Mix wet ingredients: whisk together the melted butter, eggs, vanilla extract, and heavy cream.
- Combine & form dough: pour the wet ingredients into the dry ingredients and stir until a thick, scoopable dough forms. Gently fold in the chocolate chips if using.
- Scoop & shape: scoop equal portions (about 2 tbsp each) onto the baking sheet. Lightly press down on each to form a round, cakey disk about 1/2-inch thick.
- Bake for 10 to 12 minutes. The edges should be set, but the center should still look soft. Do not overbake.
- Cool: let cookies rest on the baking sheet 10 minutes to firm up before transferring to a wire rack to cool completely.
Nutrition
Video
Notes
- Stack two cookie sheets together (or use an insulated sheet) — it helps prevent the bottoms from over-browning before the centers finish baking.
- The optional espresso powder won’t make these taste like coffee — it just deepens the chocolate flavor.
- Storage: keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These also freeze very well.
