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Chocoalte Cherry Protein Cookies

Posted 02-22-2016
In Recipes

Chocoalte Cherry Protein Cookies

My Dad always says "anyone can make anything taste good with sugar and butter; the trick is making something taste good without them". Here's a unique, flavorful, not too sweet, healthy ingredients cookie you can actually feel good about eating!

Besides a tiny bit of coconut oil and chocolate chips, there are no additional oils or sweetening agents. The sweetness comes from the small amount of sugar in the protein powder along with the natural sugar found in the cherries. I like to have a couple of these cookies in the morning with my coffee and they are perfect for a pre/post workout snack. They taste just like a chocolate covered cherry. Well...almost!

Choco-Cherry Protein Cookies

  • 1 cup chocolate protein powder (I use Pure Protein brand 100% whey protein)
  • 1 cup whole wheat pastry flour
  • 1 cup old fashioned oats
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup slivered almonds
  • 1/2 cup good quality dark chocolate chips
  • 1 t baking soda
  • 1/2 t salt
  • 1/4 cup unsweetened almond milk
  • 1/4 cup nonfat plain Greek yogurt
  • 2 T coconut oil, melted
  • 2 egg whites
  • 1 t almond extract
  • 2 cups frozen blend of tart and dark sweet cherries, thawed

Topping (optional)

  • 1/2 cup white chocolate chips
  • 1 t coconut oil


  1. Preheat oven 350.
  2. Melt coconut oil and bring to room temperature.
    In a large bowl mix together protein powder, flour, oats, coconut, almonds, chocolate chips, baking soda, and salt.
  3. In another bowl whisk together milk, yogurt, egg whites, coconut oil, and almond extract.
  4. Put thawed cherries in a shallow bowl and carefully mash and break them up into large chunks with a rubber spatula.
  5. Add cherries along with all the juice to the liquid mixture and stir.
  6. Combine wet and dry ingredients and mix well.
  7. Drop by large tablespoons on greased cookie trays.
  8. Bake 8 minutes.
  9. Let cool on tray for 3 minutes then remove to rack to cool completely.

For the topping:

  1. Melt white chocolate chips and coconut oil in a small dish in microwave.
  2. Stir well.
  3. Transfer to a small zip lock bag.
  4. Clip the end and drizzle the cookies with the melted chocolate.
  5. Store cookies in covered container in refrigerator, or freeze for longer storage.

Makes about 25 large cookies.

Slym Cook says: The protein powder I use contains 2 grams of sugar. The use of any less could result in a not so good cookie! I like to bake with whole wheat pastry flour, but I assume any flour would work.