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  • Writer's pictureKelly-Anne Peters

High Protein, Sugar Free, Gluten Free Chocolate Chip Cookies

I don't know about you, but sometimes I just need an indulgent choc-chip cookie and a hot cup of tea - we've all had those days.

Though eating cookies is a slippery slope. You start with good intentions - you may even count out the calories, justify that 2 teaspoons (or more) sugar in each cookie thinking "I'll stop at one".

Yeah right! stopping after one cookie is like trying to climb an avalanche - almost impossible.

Most of us have indulged in a few more cookies than we'd like to, resulting in what I call PCCRS (post-cookie-consumption remorse syndrome) - you know, headaches, nausea, guilt, furry tongue etc.

The worst part is that it doesn't stop there. Now that you've over-indulged you've fed those bad bugs in your gut which crave sugar and a stressed and acidic environment. You've woken up the gremlins and they want to be fed.

So today I decided to experiment with a batch of home made, high protein, virtually sugar free (by this I mean 1g of naturally occurring sugar) chocolate chip cookies which are delicious, easy to make and healthy enough to snack on totally guilt free.

This recipe makes 7 cookies - each containing just 65 Calories, 2.2g of carbohydrates, 4.5g of protein, 1g of (naturally occurring) sugar.


  • 1 tbsp coconut oil or organic butter

  • 1 egg

  • 2tbsp chopped homemade chocolate OR naturally sweetened, sugar free chocolate chips

  • 4 tsp organic stevia

  • 3 heaped tbsp of protein powder - I used Vital Greens Vital Protein (vanilla flavour)

  • 2 tbsp chopped raw nuts - I used almonds, macadamia nuts and walnuts


  • Pre-heat the oven to 200 degrees

  • Mix protein powder, egg and stevia together in a bowl. Mix well until it forms a sticky dough.

  • Now add the coconut oil and keep stirring until has mixed through.

  • Add the choc chunks and chopped nuts now, stir or kneed the dough until is evenly dispersed.

  • Grease a cookie tray or line with baking paper to prevent from sticking.

  • Take sections of the dough and roll into balls, pat down onto the tray leaving around 1cm between each cookie. These cookies won't spread much so they don't need too much extra space.

  • Bake on 200 degrees for 15-20 minutes or until golden brown. Keep checking and take them out when edges start to crisp.

  • Take them off the tray and let them cool for 20 minutes or so - this is important as these cookies, given the lack of flour, will have a strange, spongy texture until cooled. However once they have cooled they will be crunchy yet just chewy enough to make them indulgent. The choc chips and crunchy chopped nuts are a delicious combination.

You'd never know that they are healthy and they are great for kids too - they'll love them.

I hope you enjoy this recipe. Please share with your loved ones and don't forget to tag us when you post your pics.

Until next time, stay deliciously healthy.

Kindest Regards

Jennifer May Adv.Dip.Nut.Med.ATMS


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