Healthy high-protein chocolate chip Crumbl cookie copycats made with almond flour, protein powder, and naturally sweetened date syrup. Soft, thick, gluten-free cookies packed with chocolate chips and bakery-style flavor.

There’s something about a warm, oversized chocolate chip cookie that just hits differently. Thick, soft, buttery, and packed with melty chocolate — it’s the signature Crumbl experience. But let’s be honest… sometimes you want the cookie without the sugar overload or post-dessert crash.

Enter these Healthy High-Protein Copycat Crumbl Chocolate Chip Cookies. They’re soft-baked, bakery-style cookies made with better-for-you ingredients, added protein, and natural sweetness from date syrup, giving you everything you love about the original with a more balanced nutrition profile.

Yes, they’re indulgent. Yes, they’re satisfying. And yes, you can absolutely eat one as an afternoon snack.

Why You’ll Love These Healthy Crumbl Chocolate Chip Cookies

High protein from vanilla protein powder
Naturally sweetened with date syrup
Gluten-free ingredients
Thick, soft, bakery-style texture
Rich buttery flavor with melty chocolate chips
Easy, one-bowl friendly recipe

These cookies stay soft for days and taste like something straight out of a bakery box.

Ingredients

1 cup almond flour – a low-carb, high-protein flour alternative.
1/2 cup vanilla protein powder – use vanilla whey protein powder for the best results. I recommend True Nutrition! (code HEALTHYHELPER saves $$!)
1/2 cup coconut flour – adds fiber and keeps the cookies soft.
1/2 teaspoon baking soda – helps the cookies rise.
1/4 teaspoon salt – enhances the flavors.
1/2 cup unsalted butter – use a healthier butter alternative like grass-fed butter or coconut oil for a nutritious twist.
1/4 cup date syrup (code HEALTHYHELPER saves $$!) – a natural sweetener that adds moisture and sweetness.
1 large egg – binds the ingredients together.
1 teaspoon vanilla extract – for that classic cookie flavor.
1/2 cup dark chocolate chips

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, protein powder, baking soda, and salt. Whisk together until evenly mixed.
Cream Butter and Sweetener: In a separate bowl, cream together the unsalted butter and date syrup until light and fluffy. You can use a hand mixer or a stand mixer for this step.
Add Wet Ingredients: Beat in the egg and vanilla extract into the butter mixture until well combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
Shape Cookies: Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon for an even bake.
Bake: Bake for 10-12 minutes or until the edges are golden brown. The centers might look slightly underbaked, but they will firm up as they cool.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Healthy High-Protein Copycat Crumbl Chocolate Chip Cookies [gluten-free + no added sugar]

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Author: Healthy Helper
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 8-10 cookies
Diet: Gluten Free

Ingredients

Scale

1 cup almond flour
1/2 cup vanilla whey protein powder
1/2 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1/4 cup date syrup (code HEALTHYHELPER saves $$!)
1 large egg
1 teaspoon vanilla extract
1/2 cup dark chocolate chips

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the almond flour, coconut flour, protein powder, baking soda, and salt. Whisk together until evenly mixed.
Cream Butter and Sweetener: In a separate bowl, cream together the unsalted butter and date syrup until light and fluffy. You can use a hand mixer or a stand mixer for this step.
Add Wet Ingredients: Beat in the egg and vanilla extract into the butter mixture until well combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed throughout the dough.
Shape Cookies: Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon for an even bake.
Bake: Bake for 10-12 minutes or until the edges are golden brown. The centers might look slightly underbaked, but they will firm up as they cool.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The Secret to Soft, Bakery-Style Cookies

The combination of almond flour, coconut flour, and protein powder creates structure while keeping the cookies tender and thick. Date syrup adds moisture and a subtle caramel-like sweetness that makes these taste surprisingly close to the real deal.

Pro tip: Don’t overbake. Slightly soft centers = perfect Crumbl-style texture.