Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F) and prepare a baking tray with parchment paper or cooking spray.
- In a large bowl, combine all dry ingredients: almond meal, whey powder, caster sugar, baking powder, cocoa powder, and chocolate chips. Mix thoroughly to ensure even distribution.
- In a separate bowl, whisk together the wet ingredients: eggs, oil, and water until smooth and well combined.
- Pour the wet ingredients into the dry mixture and stir until fully incorporated. The dough will be somewhat sticky.
- Drop teaspoon-sized portions onto the prepared baking tray, leaving space between each cookie. Slightly flatten each portion with the back of a spoon.
- Bake for 10 minutes, until the edges appear set but the centers still look slightly soft.
- Allow cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
These cookies are naturally gluten-free, but always check your whey powder labels if you have celiac disease. For a different flavor profile, try substituting half the water with strong brewed coffee, or add crushed peppermint pieces for a festive twist.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. They make excellent post-workout snacks or can be paired with Greek yogurt for a protein-rich dessert.