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protein cookies recipe With Dark Cocoa Nibs
- Total Time: 26 minutes
- Yield: 12 cookies 1x
- Diet: General (Vegan, Keto/Paleo, Gluten-Free options)
Description
This recipe makes healthy, chewy high-protein cookies with dark cocoa nibs, perfect for a satisfying, quick snack or a family-friendly treat. It offers a budget-conscious way to enjoy something sweet without compromise.
Ingredients
- 1 cup (120 g) oat flour
- 0.5 cup (60 g) protein powder, vanilla or chocolate flavor (whey or plant-based)
- 0.5 cup (70 g) dark cocoa nibs
- 0.25 cup (60 ml) natural sweetener (maple syrup, honey, or erythritol)
- 1 large egg
- 2 tablespoons (30 ml) melted coconut oil
- 1 teaspoon (5 ml) vanilla extract
- 0.5 teaspoon baking soda
- 1 pinch salt
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 350°F (175°C) and line a baking sheet (standard 13×18-inch half-sheet recommended) with parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the oat flour, protein powder, baking soda, and a pinch of salt until uniformly combined and light.
- Mix Wet Ingredients: In a separate, medium bowl, combine the egg, natural sweetener (maple syrup, honey, or erythritol), melted coconut oil, and vanilla extract; whisk until smooth and well integrated.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Mix until just combined, avoiding overmixing to keep the cookies tender. (If the dough looks too dry, add 1-2 teaspoons of milk (dairy or plant-based) until it forms a cohesive ball.)
- Fold In Cocoa Nibs: Gently fold in the dark cocoa nibs until they are evenly distributed throughout the dough. The dough will be thick and studded with shiny nibs.
- Form and Flatten Cookies: Drop rounded tablespoons of dough (about 1.5 inches wide) onto the prepared baking sheet, spacing them 2 inches apart. Flatten each cookie slightly with the back of a spoon, as they won’t spread much during baking.
- Bake Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set and firm to the touch. The cookies will smell richly of chocolate.
- Cool Cookies: Let the protein cookies cool on the baking sheet for 5 minutes to firm up before carefully transferring them to a wire rack to cool completely. This prevents them from breaking.
Notes
For quicker cleanup, use a one-bowl method by combining dry ingredients, then adding wet and mixing everything together. The dough does not require chilling before baking. Experiment with a mocha flavor by adding instant coffee, or boost crunch and healthy fats with chopped nuts. Store in an airtight container at room temperature for up to 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45 g)
- Calories: 200 calories
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg