Chocolate Hazelnut Protein Cookies
Prep time
Cook time
Total time
Makes 9 cookies (3 servings).
Serves: 9 cookies (3 servings)
  • ⅓ cup hazelnut butter (75g) (I make mine from hazelnut meal)
  • ¼ cup filtered water (60ml)
  • ¼ cup Clutch Baking Mix (rice/pea protein blend) (37g)
  • 2 tablespoons cacao powder (11g)
  • a pinch of sea salt
  • ⅛ teaspoon ground cinnamon (0.6ml) (optional)
  • 1 tablespoon date sugar (9g) (optional)
Chocolate drizzle:
  1. Preheat oven to 325F (163C).
  2. Begin to make the cookie dough by mixing the hazelnut butter and water until smooth.
  3. Mix in the remaining cookie ingredients, and mix well.
  4. Form into 9 pieces, and roll each into a ball. Place on a parchment-lined cookie sheet.
  5. Flatten each cookie (with your hand or the back of a large spoon).
  6. Bake for 10-12 minutes, until firm.
  7. Remove from oven and let cool.
  8. Mix the icing ingredients until smooth (start with 1 tablespoon of water and add by the teaspoon). Drizzle over cooled cookies.
  9. 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. (Use a rice/pea blend for the cookie and whey for the icing. See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.) For a vegan chocolate drizzle, I suggest melted Raw Chocolate over chilled cookies.
I make my hazelnut butter by putting hazelnut meal in the food processor.
The macros above are for the unsweetened cookies. For the sweetened cookies, the macros are:
Prot: 18g, Carbs: 15g (4g fiber, 6g sugar), Fat: 16g, Cal: 270 (3 cookies)
Nutrition Information
Serving size: 3 cookies Calories: 250 Fat: 16g Carbohydrates: 10g Sugar: 2g Fiber: 4g Protein: 18g
Recipe by Andréa's Protein Cakery at