Chocolate Chip Pistachio Protein Cookies Gluten Free

Pretty Delicious Life

These chocolate chip pistachio protein cookies are soft, chewy, and loaded with rich pistachio flavor and dark chocolate. A small-batch, gluten-free protein cookie recipe that actually tastes like a real cookie.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Dessert

Cuisine American

Servings cookies

Ingredients

1 scoop equip foods prime unflavored grass fed beef isolate protein powder see "tips & tricks" below for notes on other protein powders
¼ cup gluten free all purpose flour or cassava flour
1 tablespoon pistachio flour
¼ teaspoon baking powder
Pinch sea salt
¼ cup runny peanut butter can sub almond or cashew butter
2 tablespoons maple syrup
1 tablespoon almond milk or milk of choice
1 teaspoon vanilla extract
2 tablespoons dark chocolate chips or chunks of chocolate
4 teaspoons pistachio cream frozen into 1 teaspoon balls

Instructions

Freeze the pistachio cream. About 1 hour ahead of time, portion the pistachio cream into teaspoon-sized scoops and freeze so it stays inside the cookie while baking.
Prep the baking setup. Preheat the oven to 350°F and line a cookie sheet with parchment paper, leaving space for cookies to spread slightly.
Mix the dough. In a large bowl, combine all dry ingredients, then fold in the wet ingredients using a rubber spatula until a thick dough forms; avoid overmixing to prevent dry cookies.
Add chocolate and pistachio flour. Gently fold in the pistachio flour and dark chocolate chips until evenly distributed throughout the dough.
Scoop and fill. Scoop the dough into balls, split each in half, place one frozen pistachio cream portion in the center, seal, and gently shape into rounds for perfect circles. Sprinkle with additional pistachio flour.
Bake. Bake for 10-12 minutes until the cookies are set with lightly golden edges and soft centers.
Cool and set. Let cookies cool on the baking sheet briefly before transferring; they will continue to set as they cool, creating the ideal chewy texture.

Notes

Protein Powder Notes (Important for Best Results)

Make SURE you enjoy the taste and sweetness level of your protein powder or you will NOT enjoy your protein desserts!
Pea protein powder or other vegan protein powder: These also work - I've heard from readers that rice protein works really well - but will yield a similar result to whey protein, just a little less puffy.
Chocolate protein powder works if you want to make a double chocolate pistachio cookie!
This recipe was tested specifically with Equip Foods beef isolate protein powder for best results.

Storage Tips

Beef isolate protein cookies: Store at room temperature in an airtight container for up to 2 days for best texture.
After day 2, reheat briefly in the microwave (wrap in a damp paper towel and heat for a few seconds) to soften and “wake them back up.”
Whey protein or vegan protein powder cookies: These tend to hold moisture longer and can be stored at room temperature in an airtight container for up to 5 days.