These almond cherry protein cookies are made with almond butter, coconut flour, almond flour, oats and loaded with cherries for a healthy treat.

These almond cherry protein cookies are made with almond butter, coconut flour, almond flour, oats and loaded with cherries for a healthy treat.

New rule: all Mondays need to start with cookies.

Particularly, Mondays when you go from an awesome weekend with new friends, tons of fun exercise, great food and more swag than you know what to do with to being stuck in an over air-conditioned work conference in the middle of a corporate park while in one of the most beautiful cities in the country in a short 47 minute drive.

I tried to mentally prepare.

It didn’t work.

Cherry and almond protein cookies

I made these protein cookies last week in preparation for this trip knowing that if I rely on conference food I’ll be served sugar laden pastries with suspect jelly in the middle for breakfast, tollhouse ice cream cookie sandwiches for a snack and some cream doused pasta dish for lunch.

I can usually find better breakfast and lunch options with some success, but finding a decent snack that tastes good and has something besides sugar as the main ingredient is no easy feat in a convention center.

Protein cookies with almond and cherries

To give you some idea of my priorities when traveling…

Things I forgot to pack for this past weekend? Sunscreen, sunglasses, an outfit for the plane ride home, enough socks and business cards.

Things I didn’t forget to pack for this past weekend? These almond cherry protein cookies.

They’ve got 10g of protein each and they’re filled with goodies like almond butter, cherries and walnuts.

They’re sweet enough to feel like a treat around 2pm when everyone is flocking to the ice cream sandwich social break and healthy and hearty enough to double as breakfast in a pinch.

I almost made a batch of these triple chocolate protein cake bars or this high protein cinnamon cake recipe but in the end decided on creating something new with these almond cherry protein cookies.

I’m not mad about it.

Protein cookies

If only they could replace the booth, the heels and the business talk with a cabin, sneakers and a hike.

If you love protein cookies, try one of these protein pancake recipes too!

Perfect Protein Pancakes
Chocolate Protein Pancakes
Pumpkin Protein Pancakes

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Almond Cherry Protein Cookies

Servings: 8 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Almond cherry protein cookies
These almond cherry protein cookies are made with almond butter, coconut flour, almond flour, oats and loaded with cherries for a healthy treat.


  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup rolled oats
  • 1 scoop vanilla whey protein powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons dried cherries, chopped
  • 1/4 cup walnuts, chopped
  • 1/4 cup almond butter
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
  • Mix all dry ingredients together in a large bowl.
  • Whisk together all wet ingredients in a small bowl.
  • Pour wet into dry and mix with a spatula until fully incorporated.
  • Drop cookie dough onto baking sheet in large spoonfuls.
  • Bake for 12-15 minutes. They'll still be soft to the touch, but starting to brown on the bottoms.
  • Let cool on sheet for 2-3 minutes before transferring to cool completely on a wire rack.


Serving: 1SERVINGCalories: 187kcalCarbohydrates: 12gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 41mgSodium: 235mgPotassium: 111mgFiber: 4gSugar: 4gVitamin A: 198IUVitamin C: 0.2mgCalcium: 57mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. I stumbled across this recipe 2 days ago, made a couple of changes. Replaced oats with more almond meal, swapped sultanas for the cherries and used peanut butter, absolutely divine!

    1. They’ll likely change the consistency of the batter since they have water in them, I’d suggest dried fruit substitutions not fresh fruit for this.

  2. I just made a version of these, and my 5yo loves them (3yo not so much) and even hubby liked ’em, which is rare! I subbed ww pastry flour and extra almond meal for protein powder. In the future, planning to use more dried cherries. Oh, and I used the Trader Joes almond butter w roasted flax seeds; yummy!

  3. these look great! high protein is only way to go when it comes to baked goods in my opinion ;)
    Do you think you’d be interested in submitted your photos to my food gallery site: it’s fast growing and features many beautiful photos of healthy, fresh, whole food dishes such as yours.

  4. hello hello. Not sure if you will see this comment since this post is a few days old :(

    But I made these last night and I was confounded because I don’t have any coconut flour, so I wasn’t sure how to substitute. My googling efforts told me that apparently coconut flour is super absorptive so I can’t sub it 1:1 with something else because I would have to adjust my other ratios. I was having a sweet craving and I was in a bind!

    So in a moment of desperation I took some flaked (sweetened, sadly) coconut and pulsed it up as fine as I could to a flour-ish consistency. The cookies came out really smooth and flat, didn’t look anything like the picture – and they were pretty dry. Did I really screw up that bad? :)

    I’ll definitely look into finding some coconut flour next time though…

    1. Hi Melissa- your googling efforts were right…coconut flour is hard to find a substitute for. You would’ve been better off using a different “regular” flour rather than pulsed coconut flakes, especially sweetened ones unfortunately and I’m sure that’s why the result was a flat & dry cookie.
      If you make them according to the directions, they won’t come out that way :)

      1. thanks gina – would you have used WW flour, or white flour, and would you have subbed it 1:1 or changed the amount? I’m such a baking newb :)

        1. I probably would’ve gone with whole wheat pastry flour (not regular ww) or spelt. I’m really not sure if it’s 1:1, nor can I vouch for how it will turn out since I haven’t tried it that way. I’d go by how the mixture looks to see if it’s 1:1 or not adding it in increments as you go. Sorry I’m not much help on this! coconut flour is really a hard one to speculate on. If it were a regular flour, I’d be much more willing (and confident) to say what to switch it up with.

  5. These look awesome! I think that’s always something missing from breakfast cookies, protein! I really need to try these though, they look so yummy on top of having an amazing ingredients list.

  6. Just made these using flax egg for the eggs and left out the protein powder. Added a Tbs cacoa nibs. Yummy! Even my kids liked them.

  7. I love your recipes! I am going to make these too!! Protein plus cookies is a win-win.

  8. This makes me feel very hungry now and it looks definitely perfect for my kids and my loving husband too..