🥄 Ingredients (makes ~12–14 cookies)
- 1/2 cup almond flour (or oat flour)
- 1/4 cup cocoa powder (unsweetened)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/3 cup sweetener (erythritol, monk fruit, or sugar if desired)
- 1/4 cup Greek yogurt (adds moisture + protein)
- 2 tbsp unsweetened applesauce or melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate protein powder (vanilla or chocolate works)
- 1/4 cup mini dark chocolate chips (optional, extra fudgy)
👩🍳 Instructions
1. Preheat oven
- Preheat to 175°C (350°F).
- Line a baking sheet with parchment paper.
2. Mix dry ingredients
- In a medium bowl, combine almond flour, cocoa powder, salt, baking powder, sweetener, and protein powder.
3. Mix wet ingredients
- In a separate bowl, whisk Greek yogurt, egg, vanilla, and applesauce (or coconut oil) until smooth.
4. Combine
- Slowly fold wet ingredients into dry ingredients until a thick, fudgy dough forms.
- Fold in chocolate chips if using.
5. Shape cookies
- Scoop ~2 tbsp of dough per cookie and place on baking sheet.
- Slightly flatten the tops for even baking.
6. Bake
- Bake for 10–12 minutes.
- The tops will look slightly cracked and dry, but centers remain soft and fudgy.
7. Cool
- Let cookies cool 5 minutes on the baking sheet—they firm up but stay gooey inside.
💪 Protein & Nutrition (approx per cookie)
- Protein: 6–8g per cookie (depends on protein powder and Greek yogurt used)
- Calories: ~120–140 kcal
- Low added sugar (if sweetener used)
🔥 Tips
- Don’t overbake—centers should stay fudgy.
- For extra fudgy cookies, refrigerate dough 10–15 minutes before baking.
- Use chocolate or vanilla protein powder depending on taste preference.
- Add 1–2 tsp espresso powder for richer chocolate flavor.