Lightened-Up Almond Flour Chocolate Chip Cookies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Almond Flour Chocolate Chip Cookies

YOUR SOLIN GENERATED RECIPE

Lightened-Up Almond Flour Chocolate Chip Cookies

Enjoy a protein-packed, light twist on the classic chocolate chip cookie. This elevated cookie blends almond flour with whey protein isolate and fresh egg whites to boost protein content, while still delivering a satisfying crunch and comforting sweetness from coconut sugar and dark chocolate chips.

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NUTRITION

447kcal
Protein
41.5g
Fat
20.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Whey Protein Isolate (30g)

3 egg whites (90g)

1 tbsp Dark Chocolate Chips (15g)

1 tbsp Coconut Sugar (12g)

2 tbsp Unsweetened Almond Milk (30g)

1/8 tsp Baking Soda (1g)

1/2 tsp Vanilla Extract (2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, and baking soda.

  • 3

    In a separate bowl, lightly beat the egg whites, then add the unsweetened almond milk, coconut sugar, and vanilla extract. Mix until well combined.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips.

  • 5

    Scoop the batter onto the prepared baking sheet to form one large cookie or 2 smaller thick cookies, spacing them appropriately.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the edges are golden and the center is set.

  • 7

    Remove from the oven and let the cookie(s) cool on the baking sheet for a few minutes before transferring to a wire rack.

Lightened-Up Almond Flour Chocolate Chip Cookies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Almond Flour Chocolate Chip Cookies

YOUR SOLIN GENERATED RECIPE

Lightened-Up Almond Flour Chocolate Chip Cookies

Enjoy a protein-packed, light twist on the classic chocolate chip cookie. This elevated cookie blends almond flour with whey protein isolate and fresh egg whites to boost protein content, while still delivering a satisfying crunch and comforting sweetness from coconut sugar and dark chocolate chips.

NUTRITION

447kcal
Protein
41.5g
Fat
20.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Whey Protein Isolate (30g)

3 egg whites (90g)

1 tbsp Dark Chocolate Chips (15g)

1 tbsp Coconut Sugar (12g)

2 tbsp Unsweetened Almond Milk (30g)

1/8 tsp Baking Soda (1g)

1/2 tsp Vanilla Extract (2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, and baking soda.

  • 3

    In a separate bowl, lightly beat the egg whites, then add the unsweetened almond milk, coconut sugar, and vanilla extract. Mix until well combined.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips.

  • 5

    Scoop the batter onto the prepared baking sheet to form one large cookie or 2 smaller thick cookies, spacing them appropriately.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the edges are golden and the center is set.

  • 7

    Remove from the oven and let the cookie(s) cool on the baking sheet for a few minutes before transferring to a wire rack.