Protein Bakery's Chocolate Chocolate Coconut Almond Cookie

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 35 cookies
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2 cups light brown sugar

1 1/4 sticks unsalted butter 

1 1/2 tablespoons baking soda 

1/2 tablespoon vanilla extract

1/4 tablespoon salt 

2 eggs plus one yolk

2 tablespoons honey 

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 


  1. Preheat the oven to 350 degrees F.
  2. Line two baking sheets with parchment paper or grease with butter.
  3. 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.
  4. 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.