High-protein chocolate chip brownie cookies that are fudgy, grain-free, and naturally sweetened. Rich chocolate flavor, soft centers, and a hint of espresso — perfect for a wholesome indulgence.
Dry Ingredients
- 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
Wet Ingredients
- 100 g olive oil
- 2 large eggs room temperature
- 20 g maple syrup
Optional Topping
- Large flake sea salt for sprinkling
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.)
These cookies are perfect as:
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A post-workout protein treat
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A wholesome dessert with a cold glass of almond milk
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A cozy afternoon snack with coffee or tea