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Protein Packed Chocolate Chip Cookies!

Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Snack
Cuisine: American
Keyword: dairy free protein recipes, gluten free protein recipes, gluten free snacks, healthy cookies, healthy protein recipes, healthy snacks for kids, kid friendly snacks, protein recipes, protein snacks, protein snacks without cottage cheese
Servings: 11 cookies
Author: Renee Kohley - Raising Generation Nourished

Ingredients

Instructions

  • Preheat the oven to 350 degrees, and line a baking sheet with unbleached parchment paper.
  • Mix all of the ingredients until the cookie dough is combined.
  • Use a cookie scoop to get the cookies onto your prepared baking sheet, and press each cookie down into a circle. (I like to also use a circle biscuit cutter (or cookie cutter) to circle around the edges of the pressed down cookie to make them perfectly round, but this is purely aesthetic! They turn out great without this step.)
  • Bake the cookies at 350 degrees for 13 minutes, until golden around the edges. Let the cookies cool for a few minutes before transferring them to a cooling rack.
  • Store the cookies in an airtight container in the pantry for a few days, or in the fridge up to a week. Alternatively, you can store them in a freezer bag in the freezer for months. The cookies pack up frozen and thaw nicely by lunch or after practice!

Notes

  • You can swap the peanut butter for almond butter, mixed nut butter (or any other nut butter), or SunButter too.
  • We use the Meijer Organic DF chocolate chips, but you can find other brands here if you don't have a Meijer!
  • If you have toddlers and little ones at home, you can make the cookies smaller (be sure to bake them a few minutes less if you do this!) and skip the chocolate chips if they don't know any better!
  • If you tolerate dairy, you can swap the coconut yogurt for regular or Greek yogurt. 
  • I have not tried making the cookies with a yogurt swap such as milk, but I do think it would work. 
  • I have not tried making the cookies with a coconut sugar swap such as honey or maple syrup. I do think the coconut sugar probably contributes some structure, though. You might try maple syrup, but then add a tablespoon of coconut flour to add a little structure. Honey might burn a bit, making the cookies a little darker.