The Best Chocolate Protein Cookies (DF)

These have been a labour of love: the quest for a protein cookie that doesn’t taste like ass. One that isn’t too high in fat, too high in sugar, contains an acceptable-but-not-excessive amount of protein… without tasting like a typical protein cookie, but a regular cookie. A cookie that doesn’t require 98354974534 different, weird yet wonderful ingredients aka the contents of my pantry.

You see, I am a self confessed ingredient hoarder, random food picker upper and quite frankly, the situation is getting got way out a hand a long time ago. Couple in the fact that I inherited this trait from my Mother, meaning there are two random-food-picker-uppers-and-never-use-ers in the same household, and you can only begin to imagine a) the state of our kitchen cupboards (…garage, pantry, kitchen countertops…) and b) the growing number of frown lines on Mr I-like-everything-spick-and-span-with-no-mess aka my Dad’s forehead.


Oh did I go slightly off topic there? Because that never happens *inset rolling eye emoji*. Back to the cookies: these use hydrolysed collagen protein. Which doesn’t make these suitable for vegans or vegetarians unfortunately. If you’ve ever bought a mass produced protein bar or a protein cookie, chances are you’ve already eaten this stuff. It acts like no other protein powder I’ve tried before in that it basically just dissolves. Not like gelatin as you might think, but almost like a superfine granulated sweetener. But it makes the best protein cookies ever.

I fed them (not at force, may I add) to my parents and they thought they were just some regular cookies I’d made. So much so, my Dad proceeded to think that as I’d offered one, it was invitation and/or license to have another – oh, how wrong he was…


Predicting an influx of the usual question of: “can I use {insert different protein powder here} instead?”, I have taken it upon myself to test it with not one, not two, but three different protein powders. And I have to say, I was actually quite surprised at the results. Obviously each one came out with a different texture, as expected, but the ones that I thought would be an absolute disaster…were quite the opposite. Happy to say that I would make all three variations again, although the original (below) is my favourite. The variations will follow…stay tuned!


So, a little recap. Yes, these would be considered by most to still be a little treat. So if it’s a treat, it’s gotta TASTE like a treat. And my mantra is that if you can have something that’s nutritionally better for you, with very little to no compromise on taste..then why the hell not?!

  • half the amount of sugar
  • using only wholegrain flour
  • the sugar that has been used is unrefined and lower GI
  • dairy and lactose free
  • uses anti-oxidant and iron rich cacao powder


Makes 9

  • 45g dairy free spread
  • 30g coconut sugar
  • 40g granulated sweetener alternative*
  • 20ml egg white
  • 55g wholemeal spelt flour
  • 15g cacao powder
  • 20g hydrolysed collagen protein
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • optional add ins: chocolate chunks, peanut butter chips, chopped chocolate bar, Rice Krispies, Reese’s peanut butter cups…


  1. Preheat the oven to 170C. Prepare a baking sheet by lining it with baking paper.
  2. In a small bowl, combine the spelt flour, cacao powder, protein powder, baking powder and bicarbonate of soda. Make sure there are no lumps and the powders are dispersed well.
  3. In a medium bowl, add the spread, coconut sugar and sweetener and beat with an electric beater until paler in colour and increased in volume. Add in the egg white and beat again. If it splits just add in a couple of tbsp of the flour mixture and beat again.
  4. Add in the remaining flour mixture to the sugar-butter-egg mix and stir until it’s fully incorporated. Stir in any of the optional add ins you’d like now.
  5. Using two spoons, add a heaped spoon of the mixture onto the prepared baking sheet, spaced well apart to allow for spreading. Bake for 12 minutes or until spread and slightly firm at the edges. Transfer to a wire cooling rack and allow to cool.


  • If you don’t have, or would rather not use, sweeteners, you can substitute with caster sugar. You may use all coconut sugar, however the cookies will likely come out softer.
  • Cocoa powder works just as well in place of cacao powder – they just come out a little richer and chocolatey!
  • For protein powder alternatives, please read the blog post.
  • The wholemeal spelt flour works so well here that it keeps the cookie light and crisp, but still retains has the goodness of wholegrain.


  1. H
    May 24, 2017 / 12:24 pm

    Hi Hebe – these look great! Are you gonna do a separate post on the protein powder variations? Also, do you happen to have the macros for the cookies by any chance? Thanks!

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