Chocolate Chip Pistachio Protein Cookies Gluten Free
Serves 4
5 mins prep
10 mins cook
15 mins total
These chocolate chip pistachio protein cookies are soft, chewy, and loaded with rich pistachio flavor and dark chocolate. A small-batch, gluten-free protein cookie recipe that actually tastes like a real cookie.
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Freeze the pistachio cream. About 1 hour ahead of time, portion the pistachio cream into teaspoon-sized scoops and freeze so it stays inside the cookie while baking.
Prep the baking setup. Preheat the oven to 350°F and line a cookie sheet with parchment paper, leaving space for cookies to spread slightly.
Mix the dough. In a large bowl, combine all dry ingredients, then fold in the wet ingredients using a rubber spatula until a thick dough forms; avoid overmixing to prevent dry cookies.
Add chocolate and pistachio flour. Gently fold in the pistachio flour and dark chocolate chips until evenly distributed throughout the dough.
Scoop and fill. Scoop the dough into balls, split each in half, place one frozen pistachio cream portion in the center, seal, and gently shape into rounds for perfect circles. Sprinkle with additional pistachio flour.
Bake. Bake for 10-12 minutes until the cookies are set with lightly golden edges and soft centers.
Cool and set. Let cookies cool on the baking sheet briefly before transferring; they will continue to set as they cool, creating the ideal chewy texture.
