Half Pound Protein Cookies (Gluten-Free)

These Half Pound Protein Cookies are the ultimate treat for anyone craving a protein-packed, indulgent snack. With a rich, thick texture and delicious chocolate flavor, these gluten-free cookies are packed with protein and perfect for satisfying your sweet tooth. Whether you opt for a double chocolate version or stick with the classic chocolate chip, these cookies are a guilt-free way to enjoy something sweet while still getting a protein boost.

Why You’ll Love This Recipe

This Half Pound Protein Cookie is a game-changer when it comes to healthy treats. Not only is it loaded with protein, but it’s also gluten-free, making it a great option for those with dietary restrictions. The rich combination of oat flour, protein powder, and peanut butter creates a satisfying, chewy texture, while the chocolate chips add a touch of sweetness. The best part? It’s easy to make, and it yields one large cookie that’s perfect for sharing or enjoying as a post-workout snack.

Ingredients

Chocolate Cookie:

• 46g (1.5 Scoops) Chocolate or Vanilla Whey/Casein Blend Protein Powder

• 30g Oat Flour

• 15g Unsweetened Cocoa Powder

• ¼ tsp Baking Soda

• Pinch of salt

• 30g Brown Sugar Substitute

• 32g (2 Tbsp) Peanut Butter

• 50g Unsweetened Applesauce

• 28g (2 Tbsp) Light Butter / Butter Spread

• 15g Chocolate Chips / Chocolate Chunks

Chocolate Chip Cookie:

• 46g (1.5 Scoops) Vanilla Whey/Casein Blend Protein Powder

• 30g Oat Flour

• 10g Almond Flour

• 5g Coconut Flour

• ¼ tsp Baking Soda

• Pinch of salt

• 30g Brown Sugar Substitute

• 32g (2 Tbsp) Peanut Butter

• 50g Unsweetened Applesauce

• 28g (2 Tbsp) Light Butter / Butter Spread

• 15g Chocolate Chips / Chocolate Chunks

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Mix Wet Ingredients: In a large bowl, combine the peanut butter, butter, applesauce, and brown sugar substitute. Stir together until the brown sugar has dissolved into the mixture. It will be a bit thick but should come together.

2. Add Dry Ingredients: Add all of the dry ingredients to the bowl (protein powder, oat flour, cocoa powder, baking soda, salt) and mix well using a silicone spatula until a dough forms. It will seem dry at first, but keep mixing—eventually, it will come together into a dough.

3. Fold in Chocolate Chips: Gently fold in the chocolate chips or chocolate chunks. Then, refrigerate the dough for 1 hour. This step helps keep the cookie thick and prevents it from spreading too much during baking.

4. Preheat Oven: Preheat your oven to 325°F (163°C).

5. Shape the Cookie: Once the dough is chilled, form it into an oval shape, making it slightly taller than wide. This helps the cookie stay thick rather than spreading too much. Place it on a parchment paper-lined baking sheet.

6. Bake: Bake for 12 minutes, or until the cookie has firmed up but is still soft in the center.

7. Cool: Allow the cookie to sit for at least 1 hour to cool and set. The cookie will firm up as it cools, so don’t cut into it right away—it’ll be too gooey inside if you do. You can let it sit for longer, too, for a firmer texture.

Servings and Timing

• Servings: 1 cookie (8oz)

• Prep time: 5 minutes

• Cook time: 12 minutes

• Additional time: 2 hours (for chilling and cooling)

• Total time: 2 hours 17 minutes

Variations

• Double Chocolate: Use chocolate protein powder and add extra chocolate chips or chunks for a double chocolate experience.

• Nut-Free Option: Substitute the peanut butter with sunflower seed butter if you have a peanut allergy.

• Vegan Option: Use a plant-based protein powder and swap the butter with vegan butter or coconut oil. Replace the light butter with a vegan-friendly spread.

Storage/Reheating

Store the cookie at room temperature in an airtight container for up to 2-3 days. If you prefer it firmer, store it in the fridge to help it maintain its texture. You can also freeze it for up to a month. To reheat, simply microwave for 10-15 seconds for a warm, soft treat.

FAQs

1. Can I use regular flour instead of oat flour?

Oat flour works best in this recipe, but you can try using almond flour or a gluten-free flour blend if you prefer.

2. Can I use a different type of nut butter?

Yes! You can use almond butter, cashew butter, or even sunflower seed butter if you have allergies or prefer a different flavor.

3. Can I skip the refrigeration step?

The refrigeration step is important to help the cookie hold its shape and prevent it from spreading too thin. If you skip it, the cookie may spread more than desired.

4. How can I make these cookies lower in calories?

To reduce the calories, you can substitute the peanut butter with canned pumpkin, as mentioned in the notes. This will cut down on fat and calories while still providing moisture.

5. Can I make this recipe with whey protein instead of casein?

Yes, you can use whey protein in place of casein, but note that the texture may be slightly different. Casein protein tends to create a firmer cookie.

6. How do I know when the cookie is done?

The cookie is done when it looks slightly golden around the edges but is still soft in the center. Don’t worry if it looks undercooked—it will firm up as it cools.

7. Can I freeze the dough?

Yes, you can freeze the cookie dough for later use. Shape the dough into a ball, wrap it in plastic wrap, and freeze for up to 1 month. When ready to bake, thaw in the fridge overnight and bake as directed.

8. Can I make these cookies smaller?

Yes, you can make smaller cookies by dividing the dough into smaller portions. Adjust the baking time to 8-10 minutes, depending on the size of the cookies.

9. How many calories are in this cookie?

The total calories for the chocolate chip cookie are approximately 760 calories per 8oz cookie.

10. Can I use a different type of protein powder?

Yes, you can use different types of protein powders, but the texture may vary depending on the protein’s composition. Follow the recipe with the suggested protein powders for the best results.

Conclusion

These Half Pound Protein Cookies are the ultimate indulgence for anyone looking for a sweet treat that’s packed with protein. Whether you opt for chocolate chip or double chocolate, these cookies are the perfect post-workout snack or satisfying dessert. They’re gluten-free, easy to make, and incredibly filling. You’ll love the thick, chewy texture and the guilt-free satisfaction of knowing you’re enjoying a protein-packed cookie.

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