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.
USMetric
18 servingservings

Ingredients

  • 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

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. Whip the eggs, erythritol, and vanilla extract until smooth.
  3. Add the remaining ingredients to the bowl and whisk until combined.
  4. Using a tablespoon, transfer the cookie mixture to the baking sheet lined with parchment paper. The batter will be thinner than typical cookies, but they will firm up in the oven. Make sure they are at least 1" (2.5 cm) apart since the cookies will spread more when baking.
  5. Bake for 10 minutes or until browned.
  6. Let cool for a few minutes and then use a spatula to transfer the cookies to a baking rack to cool and crisp up. The cookies will be quite soft when first out of the oven, so be sure to cool completely before eating.

Tip

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

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6 comments

  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.

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