High-Protein Chocolate Chip Brownie Cookies
Rich, chocolatey, and secretly full of protein — these brownie cookies deliver the best of both worlds. With deep cocoa flavor, a hint of espresso, and a soft, brownie-like center, they’re the kind of treat that feels indulgent but fuels your day. Oh, and they’re gluten-free, grain-free, dairy-free, and refined sugar-free.
Why You’ll Love This Recipe
Pro Tips
Texture tip: Slight underbaking keeps the centers gooey and brownie-like.
Flavor depth: The touch of coffee amplifies the chocolate — don’t skip it.
Make-ahead: Chill dough overnight for maximum flavor and chewiness.
Storage: Keep cookies in an airtight container for up to 5 days, or freeze for up to a month.
Storage & Reheating
Store in an airtight container at room temperature for 3–5 days. For longer storage, freeze in a single layer and thaw at room temperature before enjoying.
High-Protein Chocolate Chip Brownie Cookies
Print RecipeIngredients
- 112 g almond flour
- 25 g tapioca flour
- 45 g cocoa powder
- 46 g collagen powder
- 2 g vanilla powder
- 3 g cassava flour
- 144 g coconut sugar
- 3 g baking soda
- 3 g fine sea salt
- 2 g finely ground coffee
- 92 g chocolate chips
- 100 g olive oil
- 2 large eggs room temperature
- 20 g maple syrup
- Large flake sea salt for sprinkling
Instructions
- In a medium bowl, whisk together the almond flour, tapioca flour, cocoa powder, collagen, vanilla powder, cassava flour, coconut sugar, baking soda, sea salt, and coffee until fully combined.
- In a large bowl (preferably one with a lid), whisk the olive oil, eggs, and maple syrup until smooth and glossy.
- Add the dry mixture to the wet ingredients and stir until a thick, shiny dough forms.
- Fold in the chocolate chips.
- Cover and refrigerate for at least 30 minutes (a couple of hours or overnight is even better). Chilling helps the cookies hold their shape and enhances that rich, brownie-like texture.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a small cookie scoop, portion dough onto the prepared baking sheet, spacing cookies a few inches apart.
- If you like, sprinkle large flake sea salt on top for that perfect sweet-salty finish.
- Bake for 10 minutes, until the edges are set but the centers still look slightly soft.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a rack. (They’ll firm up as they cool.)
Notes
- A post-workout protein treat
- A wholesome dessert with a cold glass of almond milk
- A cozy afternoon snack with coffee or tea
