High Protein Gluten Free Walnut Chocolate Chip Cookies
These High Protein Gluten Free Chocolate Chip Walnut Cookies are soft, naturally sweetened, and packed with protein thanks to vanilla whey powder. They’re gluten-free, use almond flour for a subtle nutty flavour, and are perfect for a post-workout snack or healthy indulgence.
I love making these cookies because they’re soft and satisfying, but still wholesome. With chocolate chips, walnuts, and a protein boost, they’re a guilt-free treat that also keeps me full between meals. They’re quick to make since there’s no chilling required, making them ideal for busy days or meal prep.
Why You’ll Love This Recipe
- Soft, chewy, and naturally sweetened.
- High in protein thanks to whey and almond flour.
- Gluten-free and packed with chocolate chips and walnuts.
- Quick to make – no chill time required.
Ingredients Breakdown
- Gluten-free flour – forms the cookie structure while keeping it GF.
- Almond flour – adds natural nutty flavour, moisture, and soft texture.
- Vanilla whey protein – boosts protein content and adds subtle flavour.
- Baking powder – gives cookies a slight lift.
- Salt – balances sweetness.
- Eggs – bind ingredients and add richness.
- Ghee (or browned butter) – adds healthy fats and a rich, nutty taste.
- Coconut sugar – naturally sweet, keeps cookies soft.
- Chocolate chips – melty sweet pockets in every bite.
- Walnuts – crunch and nutty flavour.
- Milk – optional, adjusts dough consistency if needed.
How to Make These Gluten Free Walnut Chocolate Chip Cookies
- Preheat oven to 190°C (375°F) and line a baking tray with parchment paper.
- Mix dry ingredients: whisk together gluten-free flour, almond flour, protein powder, salt, and baking powder in a large bowl.
- Prep wet base: in the bowl of a stand mixer, blend whole egg, egg yolk, and melted ghee until smooth and slightly frothy. You can use a hand mixer if you don’t have a stand mixer.
- Add sugar: mix in coconut sugar and beat until smooth and fluffy.
- Combine wet and dry: fold dry ingredients into the wet mixture until a soft dough forms.
- Add mix-ins: fold in chocolate chips and walnuts; add 1–2 tbsp milk if dough is too dry.
- Shape dough: transfer to parchment and form a log or block. Slice into 15 portions.
- Form and flatten: roll each portion into a ball, place on tray, and flatten slightly.
- Bake 8-10 minutes, until edges are set but centres remain soft.
- Cool for 5 minutes on tray, then transfer to wire rack to cool completely.
Tips for Success
- Use room-temperature eggs for better mixing.
- Adjust milk only if dough feels too dry; too much can make cookies spread excessively.
- Don’t overbake to maintain soft centres.
FAQ
Can I use a different protein powder?
Yes, plant-based protein powders work, though texture may change slightly.
Can I make these ahead for meal prep?
Absolutely. Store in an airtight container for up to 5 days or freeze individually for longer storage.
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High Protein Gluten Free Chocolate Chip Walnut Cookies
Equipment
- Stand Mixer or hand mixer and mixing bowls
- Spatula
- Baking tray
- Greaseproof Paper aka baking parchment
Ingredients
- 1 whole egg
- 1 egg yolk
- 120 grams coconut sugar 1 cup, packed
- 120 mililitres ghee or browned butter ½ cup
- 120 grams gluten-free flour 1 cup
- 30 grams almond flour ¼ cup
- 1 scoop ≈30 g vanilla whey protein powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- 15-30 miliitres milk, dairy or non-dairy, as needed (1-2 tbsp)
- 175 grams chocolate chips 1 cup
- 60 grams chopped walnuts ½ cup
Instructions
- Preheat oven to 190°C (375°F) and line a tray with parchment.
- Whisk together gluten-free flour, almond flour, protein powder, salt, and baking powder.
- In the bowl of a stand mixer, beat whole egg, egg yolk, and melted ghee until smooth and frothy.
- Add coconut sugar and beat until smooth and fluffy.
- Fold dry ingredients into wet mixture to form soft dough.
- Mix in chocolate chips and walnuts, adding milk if dough is dry.
- Shape dough into log, slice into 15 portions, roll into balls, and flatten slightly.
- Bake 8-10 minutes until edges are set; cool 5 minutes on tray, then transfer to wire rack.
