Name: Double Chocolate Cookies
Ingredients: {"type"=>"root", "children"=>[{"type"=>"list", "listType"=>"unordered", "children"=>[{"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"36g "}, {"type"=>"text", "value"=>"Elevate Protein Flour", "bold"=>true}, {"type"=>"text", "value"=>" (¼ cup)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"36g chocolate protein powder (1 scoop, ~⅓ cup)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"10g cocoa powder (2 tbsp)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"45g brown sugar replacement (¼ cup)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"½ tsp baking soda"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"Pinch of salt (⅛–¼ tsp)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"35g peanut butter (2 tbsp)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"30g butter, melted (2 tbsp)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"20g sugar-free chocolate chips (2 tbsp)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"50g unsweetened applesauce (3 tbsp)"}]}]}]}

Chocolate chip cookie held by a hand with more cookies on a plate in the background. – photo 1

Ingredients for Double Chocolate Chip Cookies including Elevate Protein Flour – photo 2

Glass bowl with cocoa powder, brown sugar, and flour on a marble surface – photo 3

Glass bowl filled with brown powder on a speckled countertop – photo 4

Glass bowl with chocolate chips, peanut butter, and butter on a marble surface – photo 5

Clear glass bowl with brown liquid on a speckled countertop – photo 6

Glass bowl with cocoa powder, melted chocolate, and a dollop of butter on a marble surface – photo 7

Glass bowl with chocolate dough on a marble countertop – photo 8

Glass bowl with chocolate cookie dough and chocolate chips on a marble countertop – photo 9

Chocolate cookie dough with chocolate chips in a glass bowl on a marble countertop – photo 10

Two chocolate cookies on a piece of wax paper. – photo 11

Two chocolate cookies on a white plate with a marble countertop background – photo 12

Fudgy. Rich. 8–9g Protein Per Cookie.

If regular chocolate chip cookies weren’t enough…

These are for the serious chocolate people.

Deep cocoa flavor. Melted chocolate throughout.

Soft centers. Crisp edges. And still low net carbs.

Yes — they’re high protein.
No — they don’t taste like protein cookies.

Why You’ll Love These

8–9g protein per cookie
~3–4g net carbs
Deep, rich chocolate flavor
Fudgy texture with gooey center
Ready in under 20 minutes

Final Thoughts

These are one of the easiest ways to turn a craving into something that actually supports your macros.

High protein. Real texture. Deep chocolate flavor.

This is what baking should feel like when you’re not sacrificing flavor for fitness.

Bake strong. Rise high.

Recipe and photos by @needbreadandbutter on Instagram 📸🍞

Ingredients

36g Elevate Protein Flour (¼ cup)
36g chocolate protein powder (1 scoop, ~⅓ cup)
10g cocoa powder (2 tbsp)
45g brown sugar replacement (¼ cup)
½ tsp baking soda
Pinch of salt (⅛–¼ tsp)
35g peanut butter (2 tbsp)
30g butter, melted (2 tbsp)
20g sugar-free chocolate chips (2 tbsp)
50g unsweetened applesauce (3 tbsp)

Method

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together:
Elevate flour
Chocolate protein powder
Cocoa powder
Baking soda
Salt
Brown sugar replacement
In a separate microwave-safe bowl, combine:
Butter
Peanut butter
Chocolate chips
Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Fold the melted chocolate mixture into the dry ingredients.
When halfway combined, add applesauce and fold until just incorporated.
⚠️ Do not overmix.
For thicker, fudgier cookies, chill dough 30+ minutes (or overnight). For softer cookies, bake immediately.
Fold in chocolate chips
Roll into balls, place on parchment, and flatten slightly.
Bake about 7 minutes — edges should be set while centers remain soft.
Let rest on the baking sheet for 10 minutes before transferring. They will continue setting as they cool.