Protein Bakery's Chocolate Chocolate Coconut Almond Cookie

Recipe courtesy of Protein Bakery
Show: Not My Mama's Meals Episode: Pump it Up!
TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
YIELD: 35 cookies
LEVEL: Easy

ingredients

  • 2 1/2 cups whey protein
  • 1/3 cup plus 3 tablespoons Dutch process cocoa powder
  • 1/2 cup almond flour
  • 2 1/4 cups oat flour
  • 3/4 cup rolled oats
  • 1 3/4 cups flaked coconut
  • 3/4 cup plus 2 tablespoons semisweet mini chocolate chips
recipe tools

Directions

Preheat the oven to 350 degrees F.

Line two baking sheets with parchment paper or grease with butter.

In a mixer set to medium speed, cream together the brown sugar, butter, baking soda, vanilla and salt until light and creamy. Add the eggs, egg yolk and honey and beat at medium speed until well combined. Add the whey protein, cocoa powder, almond flour, oat flour, rolled oats, flaked coconut and chocolate chips and mix until just combined. Do not over mix, as this will toughen the dough.

Drop one heaping tablespoon of batter at a time, spaced about 3 inches apart, onto the prepared baking sheets. Bake for 9 to 10 minutes. Cool to room temperature on a rack and store in an airtight container for up to 1 week.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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