Protein Pastry: Chocolate Coconut Almond Cookie

This cookie has 13 grams of protein! Satisfy cravings this holiday season with a healthy cookie recipe.

Evan Spiler/ The Protein Bakery

Gone are the days when white flour laced every dessert. That’s good news for those watching their carb counts: Today’s best baked goods use tasty, gluten-free flours like almond, quinoa, and chickpea, which are lower in net carbs.

When your sweet tooth strikes, reach for a fresh-baked cookie treat by NYC- based The Protein Bakery that’s perfectly sweet and has satisfying protein to crush cravings. They're perfect to share at holiday cookie exchange parties!


Servings: 35 Cookies (1 ounce, 2.5-inch cookie)


2 cups light-brown sugar

1 1⁄4 sticks butter

1 1⁄2 tbsp baking soda

1⁄4 tbsp salt

2 tbsp honey

2 eggs plus one yolk

1⁄2 tbsp vanilla

2 1⁄2 cups whey protein

1/3 cup plus 3 tbsp Dutch cocoa powder

1⁄2 cup almond flour

2 1⁄4 cups oat flour

3⁄4 cup oats

1 3⁄4 cups coconut, flaked

3⁄4 cup plus 2 tbsp tiny semisweet chocolate chips


1. Preheat oven to 350°F. Line baking pans with parchment paper or grease well.

2. Cream together sugar, butter,baking soda,salt, and honey and mix at medium speed until  mixture is light and creamy. Add eggs and vanilla and beat at medium speed until well combined. Toss in remaining ingredients and mix just until combined. Do not overmix, as this will toughen the dough.

3. Scoop up dough on tablespoons and round off before placing on baking tray. Bake for 9–10 minutes and cool at room temperature. store in airtight container for up to one week.

Nutrition Facts Per Serving (1 cookie):  Calories: 191, Fat: 8g, Saturated Fat: 4.5g,  Carbs: 20g, Fiber: 1.5g, Protein: 13g