Double Choc Protein Cookies

If you follow my daily antics on Snapchat, you may have seen these cookies appear in my kitchen over and over again. It took me quite a few tests to get the recipe right - baking with whey protein powder is a challenge because it drys everything out when it's heated - but I got there in the end and love the result!

I developed the recipe for Four Protein using their Raw Cacao Whey Protein Powder. I wanted to keep the cookies gluten-free, grain-free and low in sugars so I mixed the protein powder with raw nuts (almonds or cashews) and coconut to create the base for the mixture. The great thing about almonds, cashews and coconut is that they add natural sweetness so you don't need to add as much sweetener. Plus they stop the cookies from drying out (win win!). 

The cookies are handy to keep in the fridge for times when you feel like something chocolatey without the sugar rush. They're low in fructose, not too sweet and packed with protein and some healthy fats so they're filling, satisfying and won't leave you craving more sweets. I use dark chocolate (at least 85% cocoa) to drizzle over the cookies for an extra chocolate hit, but you could leave that out if you prefer and just enjoy the cookies in their naked state.

Double Choc Protein Cookies

Gluten-free | Grain-free | Low fructose


  • 1 cup raw cashew nuts or almonds
  • 1/2 cup unsweetened desiccated coconut
  • 1/2 cup chocolate whey protein powder (I used Four Protein)
  • 2 x 20ml tablespoons raw cacao powder
  • 1/4 cup nut butter
  • 1/4 cup rice malt syrup
  • 1 large free-range egg
  • 40g dark (85% cocoa) chocolate


  1. Preheat your oven to 170°C (fan-forced) and line a baking tray with baking paper.
  2. Process the nuts in a food processor or blender until you get a fine powder. Tip the powder into a bowl and add the coconut, protein powder and cacao powder, stirring to combine. Make a well in the centre and add the tahini, rice malt syrup and egg. Mix everything together until well combined.
  3. Roll tablespoons of the mixture into balls and place on the lined baking tray, pressing down with your fingers to flatten. Wet your hands between rolling the balls if the mixture gets sticky.
  4. Bake the cookies in the preheated oven for 8 - 10 minutes or until just starting to brown around the edges. Once cool, drizzle with melted dark chocolate if desired. Store in an airtight container in the fridge.

Makes 16 cookies.

If you make the cookies and feel like super-charging the treat factor, you can crumble them up to make my Cookie Crumble Parfait!