High protein chocolate pistachio cookies

High protein chocolate pistachio cookies

These high protein chocolate cookies hit the spot when you need a sweet boost. With just 1 gram of net carbs and 4 grams of protein per cookie, this is a decadent and healthy treat that you can feel good about.

High protein chocolate pistachio cookies

These high protein chocolate cookies hit the spot when you need a sweet boost. With just 1 gram of net carbs and 4 grams of protein per cookie, this is a decadent and healthy treat that you can feel good about.
18 servingservings


  • 2 2 large egglarge eggs
  • 13 cup (2½ oz.) 80 ml (70 g) erythritol
  • 1 tsp 1 tsp vanilla extract
  • ¼ tsp ¼ tsp salt
  • 13 cup (115 oz.) 80 ml (33 g) whey protein isolate (unflavored)
  • 2 tbsp 2 tbsp cocoa powder
  • 3 oz. (23 cup) 85 g (160 ml) pistachio nuts, roughly chopped or almonds
  • 2 oz. (7 tbsp) 55 g (100 ml) sugar-free dark chocolate, chopped
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Instructions are for 18 servings. Please modify as needed.

  1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
  2. Whisk the eggs, erythritol, and vanilla extract until smooth.
  3. Add the remaining ingredients to the bowl and whisk until combined.
  4. Use a tablespoon to spoon the cookies onto the prepared baking sheet. It will be thinner than regular cookie dough, but will firm up in the oven. Make sure they are at least 1" (2.5 cm) apart since they will spread more when baking.
  5. Bake for 10 minutes or until browned.
  6. Allow to cool for a few minutes. Use a spatula to transfer the cookies to a baking rack to cool completely and crisp up before serving.


We like extra chunky nuts and chocolate pieces for this cookie recipe!

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!


  1. June
    What can I substitute whey protein isolate with?
  2. Ann
    egg white protein, that's what I do in recipes that call for whey protein isolate.
  3. Ingrid
    It is incredibly thin and runny, any ideas?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    It is incredibly thin and runny, any ideas?

    You could probably try adding a bit of extra protein powder to see if that makes a less runny batter as the thickness seems to vary by brand. The test kitchen cookies were still tasty and tender even if they were thinner than what is in the image.

  5. dgriffin1
    Doug G. Let me stat by saying, I have never written a negative review. Can we be honest on this site? DD, this is not one of your finer recipes. My wife made this. Did the 27 servings amounts. Followed to a T. We used good quality items. When first mixed it was so watery. She added a half tablespoon of coconut flour and let rest 30 minutes. No change what so ever. Then added another scoop of protein powder, a half tsp xanthum gum and another tablespoon coconut powder. Made a slight difference, but still way to thin for anything. She then added 2 tablespoons of almond flour. No change. Threw the chocolate and nuts in. Poured in a prepared dish and baked about 30 minutes. Frankly, it is a mucky mess. Can not serve to anyone. Very sad we have to waste these items with things getting so expensive. What good is a recipe if it tastes "Yummy" but it doesn't perform and cannot be served. Please. take this recipe off site and rework it., so it performs consistently.It is a good concept (We were excited about it), but people cannot afford to be wasting ingredients now days. DD, I am sorry, but this just isn't a good recipe.
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    Doug G. DD, I am sorry, but this just isn't a good recipe.

    Thank you for taking the time to leave your review. I am sorry that this recipe did not turn out well for you. I have shared your comments with the recipe team for their consideration.

  7. Chantal
    Yes this recipe is runny and I use DOUBLE 66g of WHEY powder or egg white powder! It only makes 11 cookies and I use my cookie spoon to measure and place them on the cookie sheet. They are runny, it makes a thin cookie. I takes my oven 7 minutes and I have to keep an eye on them. They dont look good but I love the taste and love that this give me a huge boost of protein in a yummy way. I always have some in the fridge and its use lay my 4 pm crash treat that boos me up until dinner. SO if you are willing to let go of the perfection..they are great but for sure the calculation are wrong in this recipe… If you use my measures of protein…. Someone should retest this recipe with my calculations!
  8. Chantal
    Ok if you want a more « cookie like » use EGG WHITE POWDER » 60g. The rest of the recipe is pretty much the same except also I like a bit sweeter so I out 1/2 cup of allulose instead of 13 cup. It made 14 cookies using a golf size cookie scoop.I then freeze ( after having one of course) as a good protein snack at around 4 pm when I crash a bit waiting for my 6pm dinner.
    Using egg white powder is also a winner for those who cant tolerate milk or by-products of milk which is my case.
    Yum yum..I swear!
  9. Chantal
    Also sorry.. 6 minutes to bake..watch them close!
  10. Vicki Luttrell
    Just made these cookies as I love chocolate and pistachios ! However , although they are tasty , like others have mentioned , the mixture is so runny that even though spaced as recipe suggests , they all ran into one another and were very thin , plus had to be cut apart when cooled ! Looked nothing like the picture of the finished product shown .
    I started with tablespoons of mixture but only got 9 cookies so scraped mixture back into bowl and then used a dessert spoon and got 15 thin biscuits . These ended up with the more solid ingredients in the middle , with the thin batter mix surrounding this , like water surrounding an island 🏝!!!!
    Flavour is good , but would appreciate a revision of the recipe to make these a bit more normal cookie like !!
    Any suggestions from anyone please ??????
  11. Kathryn
    I had good results by separating the eggs. 1. whip the egg whites with some sweetener and a pinch of cream of tartar. Beat to stiff peaks. 2. Mix the egg yolks and all the rest of the ingredients together. 3. Gently fold the egg whites into the yolk mixture. Bake as the recipe states. The cookies don't spread much at all.
    Have also experimented with using less whey powder to see if the cookies bake up crisper. It doesn't seem to make a big difference.
    Good luck!

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