I got a wild hair last night and decided to get to bakin’. I made a batch of Nutella Sea Salt protein cookies earlier in the week that my roommate absolutely loved. He asked me to make a batch for him to take to his coworkers, so I decided to try my hand at blending flavors into a new recipe while I was at it!!

Nutella Sea Salt Protein Cookies

1 cup Nutella
1 cup gluten-free all purpose flour (I use Cup4Cup brand for it’s smooth texture once baked)
1 cup chocolate whey protein powder (I use Publix Greenwise brand, but any will work)
2 eggs

Mix the ingredients together — may require kneading with extra flour as it gets very sticky.

Once combined, break off small amounts of dough and roll into 1 inch balls.

Place onto a cookie sheet lined with parchment paper and gently smash to spread into cookie form.
**(I hatched them with a fork for design purposes, once vertically and once horizontally. This bakes out some so I do it again once they come out of the oven and are still pliable.)

Sprinkle with sea salt and bake at 350 for about 10 minutes.
**(They will still be soft but will harden up once the come out of the oven — this is what keeps them chewy and delicious!)

Maple Almond Butter Protein Cookies

1 cup MaraNatha Maple almond butter
1 cup all purpose gluten-free flour
1 cup vanilla whey protein powder
2 eggs

Same rules apply, but instead of sprinkling with sea salt before baking, drizzle these beauties with this super simple glaze once they’re out of the oven and cooling:

Brown Sugar Glaze:

3 tablespoons brown sugar
3 tablespoons real maple syrup 

Microwave for 20 seconds and mix vigorously to combine. May need to add extra of either ingredient to get correct consistency – should be thin enough to flow off the spoon but thick enough to stick to the cookie well. Can always pop back in the microwave for a few seconds as it settles and hardens.

(recipes adapted from Stacie’s “Simple Gluten-Free Nutella Cookies” @ Faithfully Nourished —

Here are the final results:

Cookie Trials 04.21.15

They tasted great! I already knew I loved the Nutella Sea Salt version, but I was impressed with the almond butter ones. Next time, I would add more moisture and make sure not to overbake, but the glaze really makes up for either of those issues. For reference and depending on exactly which brands/ingredients you use, each cookie should have about 8 grams of protein and the recipes are gluten-free. That means I can have more… because they’re healthy…right? :)

So give these a try and let me know what you think!!
I would love any tips, ideas, or comments you’d like to share.


All my love —
xo, Sam


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