15 Protein‑Packed Christmas Cookie Recipes (Whey or Plant‑Based)

Classic Gingerbread Protein Cookies

These Classic Gingerbread Protein Cookies are a festive twist on the traditional holiday treat, packed with protein to keep you satisfied through the holiday season. They boast the warm flavors of ginger, cinnamon, and molasses, making them not only delicious but also a healthier choice for your Christmas cookie platter.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, protein powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt. Whisk together until they are well mixed.
3. Combine Wet Ingredients: In another bowl, whisk together the molasses, melted coconut oil, maple syrup, egg, and vanilla extract until smooth and well combined.
4. Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir until the mixture is fully combined and forms a thick dough. If the dough feels too sticky, you can add a little more almond flour until it’s manageable.
5. Shape Cookies: Take small portions of dough and roll them into balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, leaving some space between each as they will spread slightly while baking. Flatten each ball slightly with your hand.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are firm and the cookies are lightly golden.
7. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes, before transferring them to a wire rack to cool completely.
8. Serve: Enjoy these delicious protein-packed gingerbread cookies as a festive treat! You can store them in an airtight container for up to a week.

Now you have a healthy and delicious Christmas cookie recipe to share with family and friends!

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Peppermint Chocolate Chip Protein Cookies

These Peppermint Chocolate Chip Protein Cookies are a delightful and festive twist on the traditional chocolate chip cookie. Infused with invigorating peppermint and loaded with chocolate chips, these cookies not only satisfy your sweet tooth but also provide a protein boost, making them a perfect holiday treat for anyone looking to indulge a bit healthier during the festive season.

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, protein powder, baking soda, and salt. Stir these dry ingredients together until they are evenly distributed.
3. Combine Wet Ingredients: In a separate mixing bowl, whisk together the melted coconut oil, maple syrup, egg, vanilla extract, and peppermint extract until the mixture is smooth.
4. Combine Mixtures: Slowly pour the wet ingredients into the bowl containing the dry ingredients. Stir until the mixture is well combined and forms a dough. It should be thick but not overly dry.
5. Add Chocolate Chips and Peppermint: Carefully fold in the dark chocolate chips and crushed peppermint candies into the dough, ensuring they are evenly distributed.
6. Shape Cookies: Scoop out small portions of the dough (about 1 inch in diameter) and roll them into balls. Place the dough balls onto the prepared baking sheet, making sure to leave enough space between each cookie as they will spread while baking.
7. Flatten the Cookies: Gently flatten each dough ball with your hand to form a cookie shape.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops look set.
9. Cool the Cookies: Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve: Enjoy these peppermint chocolate chip protein cookies as a festive and nutritious holiday snack! Store any leftovers in an airtight container for up to a week.

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Almond Flour Sugar Cookies

Almond Flour Sugar Cookies are a delightful, gluten-free alternative to traditional sugar cookies. With a soft and chewy texture, these cookies are subtly sweet with a hint of nuttiness from the almond flour. They are perfect for holiday gatherings or as a sweet treat any time of the year. Plus, they’re easy to make and can be decorated with festive sprinkles or icing for an extra special touch.

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and salt. Stir together until the ingredients are evenly mixed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract until fully combined.
4. Combine Mixtures: Gradually pour the wet mixture into the bowl with the dry ingredients. Stir until the ingredients form a cohesive dough. The dough may be a bit sticky, which is normal.
5. Shape Cookies: Scoop out tablespoon-sized amounts of dough and roll them into balls between your hands. Place the balls onto the prepared baking sheet, leaving enough space between each cookie as they will spread.
6. Flatten Cookies: Using the palm of your hand, gently flatten each dough ball into cookie shape. If desired, sprinkle some additional coconut sugar or sprinkles on top of each cookie for extra sweetness and festivity.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the tops are set.
8. Cool the Cookies: Once baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve: Enjoy your delicious almond flour sugar cookies as a delightful holiday treat or any time you crave something sweet!

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Snickerdoodle Protein Cookies

Snickerdoodle Protein Cookies are a delicious twist on the classic snickerdoodle cookie, packed with protein to keep you feeling satisfied. These cookies have a soft, chewy texture and are rolled in a cinnamon-sugar mixture for that signature flavor. They are not only a perfect holiday treat but also a great option for a post-workout snack or any time you’d like a nutritious dessert.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, oats, protein powder, baking powder, 1 teaspoon of ground cinnamon, and salt. Stir until all the dry ingredients are well mixed.
3. Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, egg, and vanilla extract until fully combined and smooth.
4. Combine Mixtures: Slowly pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until a cohesive dough forms. The dough should be slightly sticky but manageable.
5. Shape Cookies: Using your hands, scoop about 1-2 tablespoons of dough and roll it into a ball. Place each ball onto the prepared baking sheet, leaving space between them as they will spread a little during baking.
6. Prepare Cinnamon Sugar: If desired, mix together coconut sugar and the remaining teaspoon of cinnamon in a small bowl. Roll each cookie ball in this mixture before placing it on the baking sheet for extra flavor.
7. Flatten Cookies: Gently press each cookie ball down with the palm of your hand to flatten them slightly. This will help them bake evenly.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be lightly golden around the edges and soft in the center.
9. Cool the Cookies: After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Serve: Enjoy your Snickerdoodle Protein Cookies fresh from the oven or store them in an airtight container for later. They are great as a post-workout snack, a sweet treat, or a festive addition to your holiday dessert table!

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Oatmeal Raisin Protein Cookies

Oatmeal Raisin Protein Cookies are a wholesome take on the traditional oatmeal raisin cookie, enriched with protein to provide a satisfying and nutritious snack. These chewy cookies combine the classic flavors of oats, cinnamon, and plump raisins, making them perfect for enjoying during the holidays or as an energizing treat any time of the year.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, almond flour, protein powder, coconut sugar, ground cinnamon, baking powder, and salt. Stir the dry ingredients together until they are evenly mixed.
3. Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, egg, and vanilla extract until the mixture is smooth and well combined.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients. Stir with a spatula or wooden spoon until the dough becomes cohesive. If desired, fold in the raisins and chopped nuts for extra texture and flavor.
5. Shape Cookies: Using your hands, scoop about 1-2 tablespoons of dough and roll it into a ball. Place each ball onto the prepared baking sheet, spacing them about 2 inches apart since they will spread slightly while baking.
6. Flatten Cookies: Gently press each cookie ball down with your palm to flatten them slightly. This helps guarantee that they bake evenly.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be golden brown at the edges and still soft in the center.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
9. Enjoy: Once the cookies have cooled, enjoy them as a delicious snack or dessert that is both nutritious and filling!

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Matcha Green Tea Protein Cookies

Matcha Green Tea Protein Cookies are a delightful twist on the classic cookie, offering a unique flavor profile and a host of health benefits. Infused with the earthy, rich taste of matcha green tea, these cookies are perfect for holiday gatherings or as a guilt-free treat to satisfy your sweet tooth. Packed with protein, they make for a satisfying snack that will keep you energized throughout the day.

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the almond flour, protein powder, matcha green tea powder, coconut sugar, baking powder, and salt. Whisk together until all ingredients are thoroughly mixed.
3. Combine Wet Ingredients: In another bowl, mix the melted coconut oil, egg, and vanilla extract. Whisk until the mixture is smooth and well blended.
4. Combine Mixtures: Gradually add the wet ingredients to the dry mixture. Stir well with a spatula or wooden spoon until everything is combined into a cohesive dough. If using, fold in the white chocolate chips for extra sweetness and texture.
5. Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Flatten Cookies: Lightly press each dough ball down with your palm to create a thicker cookie shape, ensuring even baking.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the center is set yet soft.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, which will help them firm up.
9. Enjoy: Once cooled, enjoy your delicious Matcha Green Tea Protein Cookies as a healthy treat or snack!

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Chocolate Peanut Butter Protein Cookies

Chocolate Peanut Butter Protein Cookies are a deliciously indulgent treat that satisfies your chocolate cravings while also packing a protein punch. These cookies combine the rich flavors of chocolate and creamy peanut butter into a soft and chewy cookie that makes for an ideal guilt-free dessert or snack during the holiday season. Loaded with protein, they’ll help energize you throughout your day without compromising on taste.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, protein powder, cocoa powder, coconut sugar, baking soda, and salt. Whisk together until all dry ingredients are well combined.
3. Combine Wet Ingredients: In a separate bowl, mix the peanut butter, egg, and vanilla extract. Stir until the mixture is smooth and creamy.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients. Mix well with a spatula or wooden spoon until a dough forms. If you’re using chocolate chips, fold them into the dough at this stage.
5. Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
6. Flatten Cookies: Gently press down on each dough ball with your palm or the back of a fork to flatten them slightly, which will help them bake evenly.
7. Bake: Put the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are firm and the center is slightly soft.
8. Cool the Cookies: Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, allowing them to firm up. Enjoy your delicious Chocolate Peanut Butter Protein Cookies!

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Cranberry Walnut Protein Cookies

Cranberry Walnut Protein Cookies are a delightful blend of sweet, chewy cranberries and crunchy walnuts, enhanced with a boost of protein to keep you satisfied during the festive season. These cookies are not only delicious but also provide a nutritious snack option, making them a perfect addition to your holiday cookie platter. The combination of flavors and textures in these cookies will surely leave a lasting impression on your holiday gatherings.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, protein powder, baking soda, cinnamon, and salt. Whisk these dry ingredients together until they are well mixed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, and egg. If you’re using vanilla extract, add it to this mixture and stir until well combined and smooth.
4. Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir using a spatula until a dough begins to form. Be careful not to over-mix.
5. Add Mix-Ins: Fold in the dried cranberries and chopped walnuts until they are evenly distributed throughout the cookie dough.
6. Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place these dough balls onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading.
7. Flatten Cookies: Gently press down on each dough ball with your palm or the back of a fork to flatten them slightly. This helps them bake evenly.
8. Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers appear set.
9. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely. Enjoy your delicious Cranberry Walnut Protein Cookies!

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Coconut Macaroons With Protein

Coconut Macaroons with Protein are a deliciously chewy treat packed with flavor and nutrition. These delightful cookies are made using shredded coconut and enhanced with protein powder, ensuring they satisfy your sweet tooth while providing an energy boost. Perfect for the holiday season, these macaroons are easy to make and will impress guests looking for a healthier cookie option.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the shredded coconut, protein powder, and salt. Stir these dry ingredients together until evenly mixed.
3. Combine Wet Ingredients: In another bowl, whisk together the egg whites, honey (or maple syrup), and vanilla extract. Make sure the mixture is smooth and well combined.
4. Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently fold them together using a spatula until the coconut is evenly coated, and a sticky dough forms.
5. Shape the Macaroons: Using a tablespoon or a small cookie scoop, portion out the mixture and shape it into small mounds or balls with your hands. Place these onto the prepared baking sheet, leaving a little space between each one.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops of the macaroons are lightly golden brown.
7. Cool the Macaroons: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely.
8. Serve and Enjoy: Once cool, your Coconut Macaroons with Protein are ready to be enjoyed! They can be stored in an airtight container for up to a week.

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Pumpkin Spice Protein Cookies

Pumpkin Spice Protein Cookies are a festive and nutritious treat that perfectly encapsulates the warm flavors of fall. These cookies are made with pumpkin puree, protein powder, and a blend of aromatic spices, making them a delightful option for the holiday season. They are not only delicious but also packed with protein to help keep your energy levels up during all those holiday festivities.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make sure the cookies won’t stick.
2. Mix Dry Ingredients: In a large mixing bowl, combine the oats, protein powder, pumpkin pie spice, baking powder, and salt. Stir these dry ingredients well to make certain they are evenly distributed.
3. Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, maple syrup, almond butter, and the egg. Add the vanilla extract to this mixture as well. Guarantee that you mix until it is smooth and creamy.
4. Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold together until all the dry ingredients are moistened and a cohesive dough forms.
5. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough and place it onto the prepared baking sheet. Shape each portion into a round cookie, leaving enough space between each to allow for spreading.
6. Bake: Place the baking sheet in the oven and bake the cookies for 12-15 minutes, until the edges are lightly golden and the centers look set.
7. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
8. Serve and Enjoy: Your Pumpkin Spice Protein Cookies are ready to be enjoyed! Store them in an airtight container at room temperature for up to a week or freeze for longer-term storage.

Chocolate Mint Protein Cookies

Chocolate Mint Protein Cookies are a delightful fusion of rich chocolate flavor and invigorating mint, perfect for the holiday season or anytime you crave a healthy sweet treat. Packed with protein from the addition of protein powder and a delicious hint of mint, these cookies not only satisfy your sweet tooth but also provide an energy boost. They are ideal for gifting or sharing at holiday gatherings.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the oats, protein powder, cocoa powder, baking powder, and salt. Stir thoroughly to confirm all the dry ingredients are well mixed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the maple syrup, almond butter, egg, and peppermint extract until the mixture is smooth and creamy.
4. Combine Mixtures: Pour the wet mixture into the dry ingredient bowl. Use a spatula to gently fold the two mixtures together until just combined. Be careful not to overmix.
5. Add Chocolate Chips: Gently fold in the dark chocolate chips, making sure they are evenly distributed throughout the dough.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the scoop or your hand.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the edges are set, and the centers look slightly soft.
8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Your Chocolate Mint Protein Cookies are now ready to be enjoyed! Store them in an airtight container at room temperature for up to a week or freeze for longer storage.

Cinnamon Roll Protein Cookies

Cinnamon Roll Protein Cookies are a delightful twist on traditional cookies, bringing the warm, comforting flavor of cinnamon rolls into a protein-packed treat. These cookies are not only satisfying but also provide a boost of protein, making them an ideal snack for the holiday season or any time you want a guilt-free sweet treat. Enjoy them warm for the best experience!

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to avoid sticking.
2. Mix Dry Ingredients: In a large bowl, combine the oats, protein powder, almond flour, ground cinnamon, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.
3. Combine Wet Ingredients: In another bowl, whisk together the maple syrup, almond butter, egg, and vanilla extract until smooth and creamy.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cookies light.
5. Add Walnuts: If you’re using chopped walnuts, fold them gently into the dough until evenly incorporated.
6. Shape the Cookies: Use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the scoop or your hand for even baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and set.
8. Cool the Cookies: After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy: Your Cinnamon Roll Protein Cookies are ready to be enjoyed! Store them in an airtight container to keep them fresh for later.

Vegan Chocolate Chip Protein Cookies

Vegan Chocolate Chip Protein Cookies are a delicious and nutritious treat that caters to plant-based diets while still delivering a satisfying cookie experience. Packed with protein and sweetened naturally, these cookies are perfect for a healthy snack, dessert, or even a post-workout treat. They combine the rich flavors of chocolate and peanut butter for a truly indulgent yet guilt-free dessert.

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare Flax Egg: In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for about 5 minutes until it thickens. This flax egg acts as a binder in the absence of eggs.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, vegan protein powder, coconut sugar, baking soda, and salt until fully combined.
4. Mix Wet Ingredients: In another bowl, mix the peanut butter, maple syrup, and the prepared flax egg. Stir until the mixture is smooth and well-combined.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredient bowl and stir until just combined. Be careful not to overmix.
6. Add Chocolate Chips: Gently fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the scoop or your hand, leaving about 2 inches of space between each cookie.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are firm around the edges and slightly soft in the center.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Your Vegan Chocolate Chip Protein Cookies are ready to be enjoyed! Store any leftovers in an airtight container for up to a week.

Double Chocolate Protein Cookies

Double Chocolate Protein Cookies are a rich and indulgent treat that combines the deep flavors of cocoa and chocolate with the added benefits of protein. These cookies are perfect for chocolate lovers looking to enjoy a healthier dessert without sacrificing taste. With a blend of wholesome ingredients, these cookies are ideal for a post-workout snack or a festive holiday treat.

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to guarantee easy removal of the cookies.
2. Prepare Flax Egg: In a small bowl, mix the ground flaxseed with water. Stir well and let it sit for about 5 minutes to thicken, creating a vegan egg substitute.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, vegan protein powder, cocoa powder, coconut sugar, baking soda, and salt until evenly combined.
4. Mix Wet Ingredients: In another bowl, combine the peanut butter, maple syrup, and the prepared flax egg. Stir until the mixture is smooth and well-blended.
5. Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, making sure not to overmix the dough.
6. Add Chocolate Chips: Gently fold in the vegan chocolate chips into the cookie dough, guaranteeing they are evenly distributed.
7. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded portions of the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the scoop or your fingers, leaving around 2 inches of space between each cookie.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are firm and the centers are slightly soft.
9. Cool the Cookies: Once baked, let the cookies cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely before serving. Enjoy your delicious Double Chocolate Protein Cookies!

Protein-Packed Sugar Cookies for Decorating

Protein-Packed Sugar Cookies for Decorating are a delightful twist on traditional sugar cookies, allowing you to enjoy a fun and festive treat while still being mindful of your protein intake. These cookies serve as the perfect canvas for all your holiday decorating ideas, from icing to sprinkles, ensuring a delicious and nutritious option for your holiday gatherings.

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare Flax Egg: In a small bowl, mix the ground flaxseed with water. Stir well and let it sit for about 5 minutes to thicken, creating a vegan egg substitute.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, vegan protein powder, coconut sugar, baking powder, and salt until fully combined.
4. Combine Wet Ingredients: In another mixing bowl, combine the melted coconut oil, maple syrup, prepared flax egg, and vanilla extract. Stir until the mixture is smooth and cohesive.
5. Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently mix until the dough comes together, being careful not to overmix.
6. Chill the Dough: Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. This will help the cookies hold their shape while baking.
7. Shape the Cookies: After chilling, scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, evenly spaced apart. Flatten each ball slightly with the palm of your hand.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
10. Decorate: Once cooled, use your favorite icing and decorations to transform your protein-packed sugar cookies into festive masterpieces! Feel free to get creative with colors, sprinkles, and toppings for a delightful holiday treat.