Chocolate-covered Beef Protein Powder Cookies that have a rich, chewy taste and 7 grams of protein each. A no-bake recipe that’s naturally dairy-free, made with just 5 ingredients, and is perfect for curbing quick cookie cravings.
A Quick Look At The Recipe
- ⏲️Ready In: 30 Minutes
- 👪Serves: 8
- 🍽 Calories and Protein: 170 kcals and 7 grams of protein
- 📋Main Ingredients: Almond flour, Beef protein, Coconut oil, Chocolate chips, Almond butter
- 📖 Dietary Notes: Dairy-free, gluten-free
- ⭐ Why You'll Love It: Rich, decadent, and made with just 5 ingredients!
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Cut the dry, chalky protein cookies out of your repertoire and make these beef protein powder ones instead! These cookies use almond flour and nut butter to keep them soft in texture and are finished with a crisp, chocolate coating to make each bite indulgent.
Just like my flourless banana protein brownies and these no-bake dairy-free chocolate protein pudding, these cookies are designed to indulge your sweet tooth and boost your protein intake, without feeling like you’re “gagging” it down. In fact, recipes like this are ones I give to my clients in my workout programs so that they can ENJOY what they eat and still fuel up.
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💭What Makes Them Different
Texture: The addition of healthy fats from the almond butter and nut flour keeps the protein powder cookies moist and chewy.
High-protein: Beef protein not only has a high protein count per serving, but switching to beef isolate protein helped me reduce bloating and get more protein into my diet. Plus, the flavors are SO much better.
No baking: Skip the effort in the kitchen, there’s no baking or even dipping for this recipe. And adding that chocolate coating means nothing crumbles.
Ingredients and Substitutions
- Almond flour: You want blanched almond flour and not almond meal or your protein powder cookies will have a grittier texture. Learn more about almond flour versus almond meal. This is the base of this almond flour protein mug cake, too.
- Protein powder: This recipe is made with beef protein powder. The kind you choose will change the taste and texture. For best results (and the best flavor!!) use Equip Protein.
- Almond butter: A runny nut butter is a must for this protein cookie recipe. Almond butter was used, but a homemade no oil peanut butter works just as well.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
- Toppings: After the cookies are coated in chocolate, sprinkling some flaky sea salt or colored sprinkles on top is always fun.
- Extracts: Adding a rum extract, extra vanilla, or even something citrusy for a twist is delicious, depending on your mood.
- Protein powder: The cookies are made with vanilla protein powder, and Equip Protein is very sweet. However, a chocolate, salted caramel, or espresso is fun too.
How To Make Beef Protein Powder Cookies
Step 1: In a small bowl, mix together the almond flour, protein powder, and nut butter until it sticks together.
Step 2: Roll the mixture into even balls or use a trigger ice cream scoop to portion them onto a lined baking tray.
Step 3: Use a sheet of parchment paper on top to press the cookies flat (about ⅛th of an inch thick and form them into circles. Pop them in the freezer.
Step 4: In a small bowl, melt the coconut oil and chocolate chips in a small bowl over low heat. Once melted, “paint” the top of the cookies with chocolate and re-chill for 10 minutes.
Step 5: Keep the chocolate warm and when ready, flip the cookies (the chocolate should have hardened) and paint the other side, trying to cover it all. Re-freeze to set.
Expert Tips To Make It
You need the cookie batter to be sticky enough that it holds together, but not excessively tacky. Add 1 teaspoon of water to the batter as needed. If you’re not using Equip Protein, you may not need this.
You can, of course, dip the cookies once frozen, I find it easier to paint them, and you use less chocolate this way. If dipping, you’ll need it on a rack to freeze.
The kind of protein you choose will make a difference to the taste and texture of the cookies. They taste best when made with Equip Protein Powder. Not only is the protein really well flavored, but it’s one of the highest quality ones I’ve found, too, and they do a ton of third-party testing. If you’re new to beef protein, try it with code mamabear to save some money.
Protein powder variations:
- Beef protein: dense, chewy, and absorbs liquid, but in a delicious way.
- Whey protein: light, cakey, but may not hold together as well.
- Vegan protein: gritty, needs more moisture, and can leave a chalkier taste. You’d need to add some sweetener.
Store the beef protein cookies in the fridge for up to 5 days or the freezer for up to 2 months. If stored in the freezer, let them thaw in the fridge or come to room temperature before eating them. At room temperature, the chocolate will soften slightly, so if you like it crisp with a hardened shell, keep them chilled.
What Do The Cookies Taste Like?
These cookies are soft and chewy on the inside, similar to almond flour chocolate cookies, with a slightly fudgy bite.
The chocolate topping adds richness, so you don’t get any of that typical “protein powder” aftertaste.
Beef Protein Powder Cookies FAQs
No, beef protein powder does not taste weird in cookies as it’s flavored well. Especially when paired with ingredients like almond butter and chocolate, it blends in well.
Protein cookies become dry when not enough healthy fat or liquid is used in the recipe. When making the batter, you want it to hold together and not be too crumbly. Add more water if needed.
Yes. These cookies should be stored in the fridge to help them firm up and maintain their texture, especially since they contain nut butter and a chocolate coating.
More Protein Dessert Recipes You'll Love
If you tried this Beef Protein Powder Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Beef Protein Powder Cookies (No Bake)
Video
Equipment
Ingredients
- ¾ cups Almond flour
- ⅓ cup Beef protein powder
- 1.5 tablespoons Coconut oil
- 3 tablespoons Chocolate chips
- ¼ cup Almond butter runny
Instructions
- Separate the coconut oil into 1 tablespoon and ½ tablespoon. Melt 1 tablespoon of coconut oil in the microwave or over the stove on low.
- In a small bowl, mix together the almond flour, protein powder, coconut oil, and nut butter until it sticks together. It'll be tacky.
- Use a trigger ice cream scoop to portion the batter onto a lined baking tray.
- Use a sheet of parchment paper on top to press the cookies flat (about ⅛th of an inch thick and form them into circles. Pop them in the freezer.
- In a small bowl, melt the ½ tablespoon of coconut oil and chocolate chips in a small bowl over low heat. Mix until smooth.
- Once melted, “paint” the top of the cookies with chocolate using a silicone spatula, and re-chill for 10 minutes.
- Keep the chocolate warm and when ready, flip the cookies (the chocolate should have hardened) and paint the other side, trying to cover it all. Re-freeze to set.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby Stover says
The best way to cool off, these protein cookies have everything yum (chewy center, crisp shell!).