Irresistibly Delicious High-Protein Flourless Cookies (Gluten-Free!)

These high-protein, gluten-free flourless cookies have quickly become a small obsession in my kitchen… and honestly, in my heart. Thank you so much for being here today—sharing this recipe feels like passing along a warm plate of cookies straight from my home to yours.

My partner took one bite of these and said, “These are way better than those sugar-loaded ones from the shop.” And he wasn’t kidding! They’re soft, chewy, beautifully peanut-buttery, dipped in chocolate, and sprinkled with flaky salt. I mean… what more could a cookie-lover want?

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Overview of Recipe Content

These flourless cookies are the perfect little treat when you want something sweet but also nourishing. They fit beautifully into meal prep, weeknight baking, lunchbox treats, or even a post-gym snack thanks to their high-protein profile.

Why You’ll Love These Cookies

• They’re naturally gluten-free & flourless
• Packed with protein from peanut butter + protein powder
• Made with only a handful of ingredients
• No mixers, no fuss
• They bake in just 8–10 minutes
• Chewy, soft, chocolate-dipped goodness!

What They Taste Like

Imagine the love child of a classic peanut butter cookie and a Reese’s cup.
Soft in the center, lightly crisp around the edges, with that magical salty-sweet balance thanks to the chocolate dip and flaky sea salt.

Health & Seasonal Benefits

• High in healthy fats and protein
• Low in sugar (you can customize sweetness)
• Gluten-free, grain-free
• Perfect year-round, but especially great for holiday cookie boxes and summer no-bake snack cravings.

Ingredients

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• 1 cup creamy natural peanut butter
• 1 large egg
• ½ cup coconut sugar (or brown sugar)
• ½ cup vanilla protein powder
• 1 tsp vanilla extract
• ½ tsp baking soda
• Pinch of salt
• 1 cup dark chocolate chips (for dipping)
• Flaky sea salt (optional but HIGHLY recommended)

Tools You’ll Need

• 1 mixing bowl
• Cookie scoop (optional but helpful)
• Fork (for that classic crisscross pattern)
• Baking sheet
• Parchment paper
• Microwave-safe bowl for the chocolate

Possible Substitutions

• Peanut butter → almond or cashew butter
• Coconut sugar → monk fruit sweetener, maple sugar, brown sugar
• Vanilla protein powder → chocolate or unflavored
• Egg → flax egg (for vegan version, though slightly softer texture)

How to Make High-Protein, Gluten-Free Flourless Cookies

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This recipe is truly as simple as it gets. If you can stir and scoop, you can make these cookies!

Step 1: Mix the Dough

In a medium bowl, combine the peanut butter, egg, coconut sugar, protein powder, vanilla, baking soda, and salt.
The dough will be thick and sticky—exactly how it should be.

(The smell at this point? Pure paradise.)

Step 2: Shape the Cookies

Scoop tablespoon-sized balls onto a parchment-lined baking sheet.
Flatten them gently and press the tops using a fork in a crisscross pattern.
It gives that beautiful peanut-buttery nostalgia.

Step 3: Bake

Bake at 350°F (175°C) for 8–10 minutes.
They should look slightly underbaked—that’s the secret to keeping them soft.

Step 4: Dip in Chocolate

Once cooled, dip half of each cookie into melted dark chocolate.
Lay them back on the parchment and sprinkle with flaky sea salt.

Step 5: Let Them Set

Pop them into the fridge for 10 minutes until the chocolate hardens…
If you can wait that long.

What to Serve With These Cookies

These cookies pair beautifully with:

• A cold glass of almond or oat milk
• Hot coffee (my personal fave!)
• A scoop of vanilla yogurt for a protein-packed snack
• A cozy evening movie marathon
• A dessert board with berries, nuts, and chocolate

Tips for Making Them Perfect

• Don’t overbake! They firm up as they cool.
• Use runny peanut butter—the thick, dry kind won’t mix well.
• Want thicker cookies? Chill the dough for 10 minutes before baking.
• Make them prettier: dip diagonally in chocolate and sprinkle salt right away.
• Store at room temperature for softness, refrigerate for a firmer bite.

Storage Instructions

• Room temperature: 4–5 days in an airtight container
• Refrigerator: up to 10 days
• Freezer: up to 3 months
• For freezing: layer cookies with parchment to prevent sticking

General Information

Flourless peanut butter cookies are an American classic, but turning them high-protein and chocolate-dipped adds a modern twist. They make fantastic gifts, bake-sale treats, and lunchbox additions.

They’re also kid-approved and adult-obsessed.

Frequently Asked Questions

Can I make these vegan?

Yes! Replace the egg with a flax egg. The cookies will be softer but still delicious.

Which protein powder is best?

Whey or plant-based both work. Avoid collagen—it won’t provide structure.

Can I reduce the sugar?

Yes. You can cut coconut sugar to ⅓ cup or replace with monk fruit sweetener.

Can I make them without chocolate?

Of course. But the chocolate dip? Magical.

Why are my cookies crumbly?

This usually means your nut butter was too dry. Add 1–2 tsp of milk to the dough.

Conclusion

These high-protein, gluten-free flourless cookies are everything I love in a treat: simple, quick, chocolatey, and made with wholesome pantry ingredients.

If you adore peanut butter–based treats, you might also love these recipes from my site (internal links as requested):

• https://poulef.com/air-fryer-chicken
• https://poulef.com/best-mashed-potatoes-recipe

Thank you truly for baking with me today. It warms my kitchen—and my heart.

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Interactive Elements

If you make these, leave a review below—I read every single one!
And tag me on Pinterest: https://www.pinterest.com/poulefrecipe/
I LOVE seeing your kitchen creations.

Nutritional Information (Approx. per cookie)

Nutrient	Amount
Calories	160
Protein	8g
Carbs	12g
Sugar	7g
Fat	10g
Saturated Fat	3g
Fiber	2g
Sodium	70mg

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