Your Post-Workout Chocolate Cookie!

 You just finished your Daily Workout and totally rocked those jump tucks. Now time for your post-sweat sesh cookie! You heard us!! This TIU Nutrition Plan-approved treat is made with healthy fats, protein, and carbs to help replenish your beautiful bod!

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This cookie is naturally gluten-free and packed with muscle-lovin' protein! We used buckwheat flour, which contrary to its name, actually contains zero gluten. Each bite delivers minerals such as manganese, copper, and magnesium, which aid in electrolyte balance and muscle recovery. We also used organic, non-GMO chocolate Tone It Up Protein, which adds a chocolatey kick and provides protein to repair muscles!



14 servings (1 cookie per serving)


  • 1/2

    cup buckwheat flour

  • 1/2

    cup chocolate Tone It Up Protein

  • 1/4

    cup coconut sugar

  • 1/2

    tsp. cinnamon

  • 1/2

    tsp. baking soda

  • pinch salt

  • 1


  • 1/4

    cup coconut oil

  • 1/3

    cup unsweetened almond milk

  • 2

    tsp. vanilla extract

  • 1/2

    cup dark chocolate chips


STEP 1: Preheat oven to 350 degrees.
STEP 2: In a bowl, combine all dry ingredients. In a separate bowl, combine all wet ingredients. Mix wet ingredients into dry mixture. Stir until fully combined.
STEP 3: On a baking sheet lined with parchment paper, spoon out 2 Tbsp. batter per cookie.
STEP 4: Bake for 10 - 12 minutes or until toothpick comes out clean.


At 4g protein per serving, this cookie is practically a post-workout food... right!? ;)



    1. That’s what I did. These cookies are so good they don’t even taste healthy!

  1. Can we use something else in place of buckwheat flour if we don’t have any?
    I can’t wait to try these!!

    1. Alexa,

      A Gluten Free all-purpose flour mix would work as well or 1/4 cup of superfine brown rice flour and 1/4 cup of tapioca starch. I do not tolerate buckwheat or quinoa flour and have been using either King Arthur Gluten free flour mix or the brown rice flour combo I mentioned above and the cookies or muffins turn out great! Happy baking!

    2. ALEXA you can sub regular flour for buckwheat. I haven’t tried it yet, but if you are trying for gluten free, try coconut flour first!

    1. Hi Sammy,

      I am vegan as well. I either use flax egg and baking powder (in this recipe I would use 1/2 tsp of baking powder) or applesauce mixed with baking powder. If you use a flax or chia egg you have to add some extra baking powder (not baking soda) to provide some leavening that the egg would have provided. Flax and chia only bind, not leaven. For the recent chocolate cranberry scone recipe, I used 1 flax egg and extra baking powder and they were delectable. They stayed soft and chewy for days with no need to reheat! I also subbed in King Arthur GF flour mix for the quinoa flour and dried cherries for the cranberries. Now you have 2 veganized recipes!

  2. Omg yummmmm!!! Can’t wait to make these bad boys tomorrow after daily moves and getting a good sweat session in!

  3. I tried to make this with coconut flour. Didn’t work out. It needs more to stick together like banana or Apple sauce.

  4. Just made these last night, using vanilla perfect fit and adding 2 tbsp cocoa powder. They’re amazing!!! Literally the best baked treat recipe I’ve made using perfect fit!

  5. I just made these with OAT FLOUR – worked great! Also added unsweetened coconut flakes on top and drizzled some almond butter.. mmmm :)

  6. Made these with coconut flour and worked just fine!! I may have added too many dark chocolate chips though .. oops!

  7. Hi ladies! I have a tree nut allergy. What is the healthy replacement for almond milk? I know coconut milk is often recommended, but would it work the same in a lot of these recipes?

  8. Mmmmm, these are very tasty as an afternoon pick-me-up alongside a mug of hot pu’erh tea! I had to adapt the recipe to fit what I have in my pantry, plus I played around with a few additional modifications for fun, and I thought I would share my changes and results. Alas, I do not have any chocolate TIU protein powder (or any TIU protein powder for that matter), so instead, I swapped 1/4 cup of hemp protein powder, 1/4 cup of cocoa powder, and upped the coconut sugar by an extra 1/8 cup or so. I used unsweetened hemp milk in lieu of almond milk, and I went with half coconut oil and half cultured butter just for a little bit of extra richness. ;) Also, I wanted some crunch so I added 1/4 cup of roasted unsalted peanuts and decreased the chocolate chips to 1/4 cup. The result is a soft, airy, cake-like cookie with a nice depth of chocolate flavor, yummy bursts of extra tastiness and texture from the chocolate chips and peanuts, and just the right amount of sweetness for me. I would love to make the recipe as written at some point for comparison, but they are fabulous just the way I made them. I might have eaten 3 of them in a row… :-0

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