Vanilla Almond Protein Cookies
Prep time
Cook time
Total time
Makes 6 cookies.
Serves: 6
Cookie dough:
Chocolate drizzle:
  1. Preheat oven to 325F (163C).
  2. In a food processor, mix all cookie dough ingredients.
  3. Line your counter with parchment paper.
  4. Form dough into a ball and press down to flatten with your hands (or roll it out, if you prefer). Use a cookie cutter to cut shapes. (Or, form the dough into 6 balls, and press each flat as round cookies.)
  5. Lay cookies on a parchment-lined cookie sheet. (If dehydrating, lay directly on mesh dehydrator sheet.)
  6. Bake for about 10 minutes, until firm and just beginning to brown. (Or dehydrate for 16-18 hours at 105F.)
  7. Meanwhile, mix ingredients for chocolate drizzle.
  8. Let cookies cool, then drizzle with chocolate.
  9. Set cookies in the refrigerator or freezer for a few minutes to set the chocolate drizzle.
  10. Serve, and enjoy! Store in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) You can substitute a tablespoon of maple syrup or agave for the date, if you like. I suggest keeping the vanilla bean (instead of substituting extract) to keep all the flavor of this recipe.
Nutrition Information
Serving size: 1 cookie Calories: 135 Fat: 10g Carbohydrates: 6g Sugar: 4g Fiber: 2g Protein: 6g
Recipe by Andréa's Protein Cakery at