These healthy Hot Chocolate Cookies will satisfy your sweet tooth while also helping you hit your protein goals this holiday season. Plus they're made with simple ingredients that you probably already have in your pantry & are gluten free and dairy free, too!
Getting enough protein each day is so important, but for many people this can feel incredibly challenging to do. I like to ensure that I eat 150 g protein each day, with around 130 grams coming from whole food sources like lean meats & beans. The remaining 20 or so grams of protein I usually supplement with a super high quality grass fed beef isolate protein powder with just 2 additional clean ingredients in a healthy dessert or protein smoothie because I have a sweet tooth.
If you don't already know, ingredients are super important to me which is why I only use this type of protein powder, because it is made with simple ingredients and doesn't have any weird additives that are difficult to digest. My favorite brands are Equip Foods (use code PRETTYDELISH to save 15%) or Be Well By Kelly. Both taste amazing, bake amazing and are made with just 3 ingredients. If you want your hot chocolate protein cookies to have the same texture as mine do, you must use this type of protein powder.
If you're looking for other healthy cookies to bake this holiday season, try these Almond Croissant Protein Cookies, Protein Monster Cookies, Oatmeal Chocolate Chip Protein Cookies, Paleo Gingerbread Cookies , Magic Cookie Bars or these Paleo Cutout Sugar Cookies.
Don't forget to pair these hot chocolate cookies with a warm cup of Protein Hot Chocolate!
Why You'll Love This Recipe
- It's festive. If you love cozying up with a cup of hot cocoa, you'll love having it in cookie form during the holidays.
- It's a small batch recipe. The holidays can feel like dessert overload but this hot chocolate cookie recipe is small batch & protein packed so it is a great way to enjoy a treat without overindulging.
- It is made with simple ingredients. Made with pantry staples that are gluten free & dairy free.
Protein Hot Chocolate Cookie Ingredients & Tested Substitutions
Chocolate Grass Fed Beef Isolate Protein Powder. Grass fed beef isolate protein powder is how you will achieve the soft & chewy texture. If you want a vegan option, you may use pea protein powder however you must note that the texture will be thicker, though still delicious. I do not recommend using whey protein powder as the texture is very crumbly and cakey.
Oats. Although oats are by nature gluten free, not all oats are certified gluten free due to cross contamination. Make sure you choose certified gluten free oats if you are gluten free. Rolled oats are preferred but quick oats will work. Do not use oat flour.
Natural Peanut Butter. Peanut butter is crucial to the success of this recipe and should not be substituted unless you would like to use almond butter. Use natural peanut butter for best results.
Maple Syrup. My preference is to use real maple syrup if you can find it at your grocery store or have access to it.
Almond Milk. I use almond milk, but you may use whatever type of non-dairy (or dairy!) milk you like. You can also use chocolate almond milk to enhance the chocolate flavor.
Vanilla Extract. I love adding vanilla flavor to chocolate recipes as it really amps up the richness of the chocolate.
Marshmallows. You will need mini marshmallows for folding into the cookie dough and large marshmallows for adding on top.
Cocoa Powder. Regular unsweetened cocoa powder is perfect but you may also use cacao powder instead.
Baking Powder & Sea Salt.
Favorite Add-Ins
- Dark chocolate chips
- Candy cane pieces
- Peppermint extract
Protein Hot Chocolate Recipe Step by Step Instructions
- Pre-heat oven to 350F and line a small baking sheet with parchment paper.
2. Mix the batter. Add the dry ingredients to a large bowl first & mix gently, then add the wet ingredients. Mix together with a fork until a thick batter forms and all ingredients are fully incorporated. The batter will resemble traditional cookie dough, but may be a touch stickier depending on the type of protein powder you’re using.
3. Add Mix Ins. Fold in mini marshmallows until fully incorporated.
4. Scoop the dough. Using an ice cream scoop, scoop the dough into three large cookies. The cookies will spread a bit when baking, but I like to smoosh them down just a bit with my hand. Be sure to leave room in between so they don’t bake into each other. Add a large marshmallow to the top of each cookie & gently press into the dough.
5. Bake. Bake for 8-10 minutes until the cookies are set & golden brown. If the cookies aren’t quite set when you remove it from the oven, instead of baking longer than 10-12 minutes, place it in the fridge for 5 minutes, this will help them set.
Expert Tips & Tricks
- Be sure to use natural peanut butter as it will work best for these high protein cookies.
- The protein powder I prefer to bake with is a grass fed beef isolate protein and I do HIGHLY recommend using this type of protein powder over any others. If you need to use vegan protein powder, this recipe will work & be delicious but the texture will be slightly different.
- Chill the cookies in the fridge after baking for around 5 minutes to help them set.
- Add dark chocolate chips or candy cane pieces for a festive twist.
- You can store these cookies in an airtight container at room temperature for up to 3 days for best results.
If you liked this recipe you might also enjoy:
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
High Protein Hot Chocolate Cookie Recipe (GF DF)
Ingredients
- ½ cup chocolate protein powder grass fed beef isolate works best; pea protein works best for vegan option
- 3 tablespoon gluten free oats
- 2 tablespoon unsweetened cocoa powder
- ¼ cup natural peanut butter stirred well
- 2 tablespoon maple syrup
- 2 tablespoon milk of choice or chocolate milk
- 1 tablespoon vanilla extract
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Toppings & Mix Ins
- 2 tablespoon mini marshmallows
- 3 large marshmallows
- 1 tablespoon candy cane pieces optional
Instructions
- Pre-heat oven to 350F and line a small baking sheet with parchment paper.
- Mix the batter. Add the dry ingredients to a large bowl first & mix gently, then add the wet ingredients. Mix together with a fork until a thick batter forms and all ingredients are fully incorporated. The batter will resemble traditional cookie dough, but may be a touch stickier depending on the type of protein powder you’re using.
- Add Mix Ins. Fold in mini marshmallows until fully incorporated.
- Scoop the dough. Using an ice cream scoop, scoop the dough into three large cookies. The cookies will spread a bit when baking, but I like to smoosh them down just a bit with my hand. Be sure to leave room in between so they don’t bake into each other. Add a large marshmallow to the top of each cookie & gently press into the dough.
- Bake. Bake for 8-10 minutes until the cookies are set & golden brown. If the cookies aren’t quite set when you remove it from the oven, instead of baking longer than 10-12 minutes, place it in the fridge for 5 minutes, this will help them set.
Jess says
OMG these totally hit the spot for dessert! They’re chocolatey and oh so delicious without being overly sweet. Loved them!
prettydeliciouslife says
Hi Jess! I am SO happy you loved these cookies!! They're one of my personal favorite flavors, thank you so much for trying them! 🙂