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High Protein Low Carb Maple Protein Cookies - Chewy, Sweet, and Satisfying

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Vanilla or unflavored whey protein isolate – 3/4 cup (about 75–85 g). Casein or a whey/casein blend also works; see Alternatives.
  • Almond flour – 1 cup, finely ground. Adds moisture and keeps carbs low.
  • Coconut flour – 2 tablespoons. Helps with structure and chew.
  • Granulated erythritol or allulose – 1/3 cup. Choose your favorite low-carb sweetener.
  • Maple extract – 1 to 1 1/2 teaspoons for bold maple flavor.
  • Ground cinnamon – 1/2 teaspoon for warmth.
  • Baking powder – 1 teaspoon for lift.
  • Fine sea salt – 1/4 teaspoon to balance sweetness.
  • Egg – 1 large, room temperature.
  • Unsweetened almond milk – 3 to 5 tablespoons, as needed for dough consistency.
  • Melted coconut oil or light olive oil – 2 tablespoons.
  • Vanilla extract – 1 teaspoon to round out the flavor.
  • Optional add-ins: 2 tablespoons sugar-free dark chocolate chips, chopped pecans, or a sprinkle of flaky sea salt.

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Mix dry ingredients: In a medium bowl, whisk almond flour, coconut flour, protein powder, erythritol (or allulose), baking powder, salt, and cinnamon until evenly combined and lump-free.
  3. Whisk wet ingredients: In a separate bowl, whisk the egg, melted oil, vanilla, and maple extract. Add 3 tablespoons almond milk to start.
  4. Combine: Pour the wet mixture into the dry. Stir with a spatula until a thick dough forms. If it’s crumbly, add almond milk 1 tablespoon at a time. You want a soft, scoopable dough, not runny.
  5. Taste and adjust: Briefly taste the dough. If you want a stronger maple note, add another 1/4 to 1/2 teaspoon maple extract. If it’s too sweet, a tiny pinch of extra salt balances it.
  6. Portion: Scoop 10–12 mounds (about 2 tablespoons each) onto the baking sheet. Gently flatten to 1/2-inch thick; they won’t spread much.
  7. Add toppings (optional): Press chocolate chips or chopped pecans lightly into the tops. A pinch of flaky salt is great here too.
  8. Bake: Bake for 9–12 minutes, until edges are lightly golden and centers look just set. Do not overbake; they firm up as they cool.
  9. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. This step helps them hold together.
  10. Enjoy: Serve slightly warm or at room temperature. For extra maple aroma, you can brush the tops with a few drops of maple extract diluted in almond milk.