Bake these Protein Sugar Cookies the next time you have a dessert craving but want to reach your protein goals too. Made with wholesome, simple ingredients they're gluten free, refined sugar free, egg free and guaranteed to satisfy your sweet tooth!
I'm a sucker for a good protein dessert and these are some of the best protein cookies I've made! They taste like a classic sugar cookie but they pack a protein punch which is perfect if you're struggling to satisfy your cravings while hitting your protein goals. If you're looking for other protein cookie recipes, you'll love these Protein Monster Cookies, Chocolate Turtle Cookies or these Oatmeal Chocolate Chip Protein Cookies.
For cookie dough lovers, you might like to try this edible cookie dough bark, chocolate chip protein cookie dough, this cottage cheese edible cookie dough, or this sugar cookie flavor edible cookie dough.
Why You'll Love This Recipe
- It's healthy. Not only do these cookies pack a protein punch, they are made with wholesome ingredients that are gluten free, can be made dairy free and are refined sugar free so they are a better for you treat.
- It is easy. Requiring minimal ingredients, one bowl and just around 5 minutes of active time, these healthy sugar cookies could not be easier to make!
- It is a small batch recipe. You can make one single serving giant cookie or make the full batch of 4 cookies. Either way, it's a small batch recipe that's perfect for when you're craving a cookie but don't want too many hanging around.
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Protein Sugar Cookie Ingredients & Tested Substitutions
- Almond Flour. The main flour in this recipe is almond flour. I like to use almond flour because it is a low carb option, but you could swap it for oat flour if you have an almond allergy. I do not recommend using gluten free all purpose flour as the texture will be quite crumbly.
- Vanilla Protein Powder. I used a whey protein powder in this recipe because I wanted the cookie's texture to be a bit fluffy and light. If you like, a plant-based protein powder would work as well.
- Monk Fruit. Monk Fruit is a white sugar substitute that is unrefined. It tends to be sweeter than cane sugar so I do not recommend using more than the suggested amount.
- Unsalted Butter. I used Kerrygold butter, but you can use dairy free butter if you'd prefer. I recommend using Miyokos Creamery for best results.
- Cashew Butter. Cashew butter helps to add the perfectly chewy texture without contributing additional nuttiness to the flavor profiles of the cookie.
- Vanilla Extract. This can also be substituted with vanilla bean paste if you prefer.
- Almond Milk. My preference is to use almond milk, however you may use cashew milk, oat milk or your favorite milk of choice instead.
- Sea Salt. A small pinch of celtic or himalayan sea salt is needed.
Protein Sugar Cookies Step by Step Instructions
1. Prepare to bake. Pre-heat the oven to 350 degrees fahrenheit & line a baking sheet with parchment.
2. Mix the batter. In a large bowl, add all of the dry ingredients & whisk gently to fully incorporate. Next, add the wet ingredients continuing to whisk until the mixture becomes crumbly. Switch to a silicone spatula, continuing to mix the mixture together. Note this might seem to take a bit to come together but don't worry, the almond flour needs a little time to soak up the moisture. Using your hands to form the mixture into a dough ball can also help it come together.
3. Form the cookies. Using a cookie scoop, scoop out 4 equal sized cookie dough balls and place on a parchment paper lined baking sheet. Sprinkle additional monk fruit over the cookie dough balls, then using your hands or the back of a measuring cup gently press the cookies down as they will not spread much while baking.
4. Bake. Bake the cookies for 8-10 minutes or until golden brown. Note the may be a bit soft & fragile immediately from the oven; allow them to cool to room temperature before moving so they set.
How to Store Protein Sugar Cookies
Store the cookies in an airtight container at room temperature for up to 5 days for best results.
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!
Protein Sugar Cookies Recipe (GF, Refined Sugar Free)
Equipment
- Parchment Paper
- Large Mixing Bowl
- Cookie Scoop
Ingredients
- ½ cup almond flour
- 1 scoop vanilla whey protein powder see post for swaps
- 3 tablespoons granulated monk fruit sweetener
- 4 tablespoons butter softened to the point of almost melted
- 2 tablespoons cashew butter
- 2 teaspoons almond milk
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare to bake. Pre-heat the oven to 350 degrees fahrenheit & line a baking sheet with parchment.
- Mix the batter. In a large bowl, add all of the dry ingredients & whisk gently to fully incorporate. Next, add the wet ingredients continuing to whisk until the mixture becomes crumbly. Switch to a silicone spatula, continuing to mix the mixture together. Note this might seem to take a bit to come together but don't worry, the almond flour needs a little time to soak up the moisture. Using your hands to form the mixture into a dough ball can also help it come together.
- Form the cookies. Using a cookie scoop, scoop out 4 equal sized cookie dough balls and place on a parchment paper lined baking sheet. Sprinkle additional monk fruit over the cookie dough balls, then using your hands or the back of a measuring cup gently press the cookies down as they will not spread much while baking.
- Bake. Bake the cookies for 8-10 minutes or until golden brown. Note the may be a bit soft & fragile immediately from the oven; allow them to cool to room temperature before moving so they set.
Melissa Lynn Tucker says
Great recipes!!!!
prettydeliciouslife says
Thank you so much Melissa!