Wow your friends and family this summer with this tasty rocky road cookie recipe! Each cookie is filled with delicious flavor thanks to ingredients like marshmallows, chocolate chips, and a combination of walnuts and almonds. Packed with protein and healthy fats, these cookies are the delectable and nutritious treat that are quick to whip up and will impress any crowd!
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For an easy, classic recipe with a slight twist, these ooey gooey rocky road cookies are the name of the game. These treats are loaded with so much goodness and will be sure to keep you feeling full and balance your mood thanks to the high protein and healthy fats that these cookies contain.
These babies are fluffy, have a slight crisp on the outer edges, nice crunch with the almonds and walnuts, and soft gooey parts thanks to the marshmallows. Basically a home-run with the flavors and textures that we’ve got going on here! I love to eat these as an afternoon treat to satisfy that little sweet tooth craving and it’s perfect for a little afternoon-pick-me up if you’re in need of one!
This healthy high protein cookie is one of my favs and is definitely the most requested treat to have made around here. It’s the perfect little treat to have prepared for the week so you’re ready to enjoy when you just need a little something sweet!
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Ingredients
These cookies may look a little ingredient heavy at first, but I promise it’s not as much as it may seem at first glance! The excellent news is that this entire cookie recipe is made using just one bowl, so get all the ingredients out and let’s go to town, my friend!
- Almond Flour: You can’t have cookies without flour… usually! For this recipe you will need 1 cup and ⅓ cup of fine almond flour ( I use regular almond flour and sift it through a flour sifter)
- Tapioca Flour: I just love tapioca flour. It has really changed the game when it comes to baking with healthy, whole-food ingredients. Just a ⅓ cup of this flour will do for this recipe and it makes these cookies so soft and spongey!
- Cocoa powder: We’ll be using cocoa powder to add delicious, rich chocolate flavor. Use ¼ cup.
- Chocolate Protein Powder: You can totally omit this if you’d rather not pump these cookies up with protein. Protein can be a great addition to your baked goods to help balance blood sugar, keep you fuller longer, and help nourish and build muscle!
- Espresso powder: This is another ingredient that you can surely omit if you don’t have it on hand. Espresso powder helps boost the chocolate flavor, which I am ALL for when given the opportunity to do so!
- Baking powder: To help these cookies bake, throw in 1 tsp of baking powder.
- Salt: ¼ tsp of salt will add so much yummy flavor!
- Eggs: To bind the ingredients, use 3 eggs.
- Monk fruit sweetener: As for a sweetener, I personally love monk fruit sweetener. It keeps the sugar content low and tastes so good! You’ll need ⅓ cup of monk fruit sugar for this recipe.
- Ghee: You’ll need an oil to help this recipe bind and rise, so a ½ cup of ghee it is. Feel free to use whichever oil you have on hand. Coconut oil or a plant-based butter would work great.
- Vanilla: Add 1 tsp of vanilla for extra flavor.
- Chocolate Chips: I love to use dairy free chocolate chips in these cookies. ½ cup is plenty!
- Nuts: I used a combination of walnuts and almonds for this recipes, but feel free to use what you have or what you enjoy!
- Marshmallows: Finally, set aside 1 cup of marshmallows for rolling into the dough before baking.
Substitutions
Need to use something different in your cookies? Here are some options! There are a handful of ingredients that will seamlessly tie in, so try these before heading to the store for that missing item.
- Almond Flour: Don’t have almond flour or just prefer something else? Go for it! I haven’t tried these with an alternative flour, but I imagine they would turn out just as good and taste just as great.
- Tapioca Flour: Arrowroot starch is an excellent alternative to tapioca flour, but you could also omit this ingredient and replace the ⅓ cup of tapioca flour with more almond flour. The texture may vary slightly.
- Baking powder: If you’re out of baking powder, you can use ¼ tsp of baking soda instead.
- Egg: Out of eggs or want vegan cookies? Let’s go for it. Your option is to make chia eggs or flax eggs. Just mix 2 tbsp of chia seeds with 6 tbsp of water. It will be the same ratio for the flax egg option- combine two tbsp of flaxseed meal and 6 tbsp of water, allow it to sit for 5 minutes before incorporating. Either option will account for the 2 eggs.
- Monk Fruit Sweetener: You can replace monk fruit sweetener with any other alternative. You may want to increase the amount of sweetener if you do use another option, as monk fruit is typically more sweet so you can use less.
- Ghee: Any cooking oil (avocado, olive, vegetable, canola, butter) can be used as a sub for ghee.
Storing Leftovers
Store leftover cookies in an airtight container, like a cookie jar, at room temperature. They will last about a week – if you don’t eat them all first!
These cookies will also stay fresh in the freezer for up to 6 months. Wrap individually and then place in a freezer ziplock container so they stay fresh
If you liked this recipe, you’ll want to try these!
In a baking frenzy or looking for some goodies to have prepped and ready to rock for an excellent week ahead? Here are some more flavors to whip together this week!
- Dark Chocolate Strawberry Protein Donuts
- High Protein Coffee Cake Donuts
- Banana Chocolate Chip Muffins
- Easy No Bake Carrot Cake Energy Bites
Healthy Rocky Road Cookies (Gluten Free, High Protein)
Ingredients
- ⅓ cup ghee *
- ⅓ cup monk fruit sweetener
- 3 large eggs
- 1 teaspoon vanilla
- 1 ⅓ cup almond flour sifted
- ½ cup protein powder *
- ¼ cup cocoa powder
- ½ teaspoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup marshmallows
- ⅓ cup mixed nuts walnuts, almonds, pecans
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl and using a hand mixer, mix together ghee and sugar. Add eggs and vanilla, mix again until well combined.
- In the same bowl, add the almond flour, tapioca flour, protein powder, cocoa powder, espresso powder, baking soda and salt. Mix ingredients together until almost completely combined (you should still see a little flour peeking through the batter)
- Using a spatula, begin to fold in the marshmallows, chocolate chips and nuts.
- For larger cookies, use ½ cup to scoop batter and using your palms, roll dough into balls. Flatten slightly with your hand and place on baking sheet. For small-medium cookies, use ¼ cup for this step.
- Place in preheated oven for 10-15 minutes. Larger cookies may need a bit longer, to keep an eye on them and use a toothpick to check done-ness.
- Remove from oven and allow to cool completely. Enjoy!
These came out so good! I didn’t have ghee so I swapped it with vegan butter and will definitely be making them again.
We loved these for a post-workout snack! I didn’t have ghee, so I swapped coconut oil and they were great!
Ohh excellent swap, Lindsey! Don’t they make the perfect post-workout snack?! I am so glad to hear they turned out great and you enjoyed them so much!