Easy and delicious protein cookie recipe made with four whole ingredients and maple syrup as the natural sweetener.
This recipe and video lesson feature how to make homemade protein cookies that your family is sure to love.
This particular protein cookie recipe is really vanilla or cocoa macaroons without the shredded coconut added. Although I enjoy the flavor of coconut, I don’t prefer the texture in a cookie (and neither does the rest of my family). So, I leave it out when making my version of this classic dessert.
Please feel free to add some coconut if you enjoy it when you make them at home, however. It certainly would be a healthy addition.
The crunch and flavor of these protein cookies are wonderful. They make a fabulous snack. I also like to pack them in lunchboxes.
Healthy Protein Cookiesย
Homemade protein cookies are the perfect answer to all those unhealthy protein powders, bars, cookies, and other highly processed, high protein foods (full of MSG, by the way … they all have some form of protein isolate in them which is an alias for this additive) at the health food store.
The video included with the recipe shows you how I make approximately two dozen medium-large protein cookies from 8 leftover egg whites. The photo above shows the size to give you some idea.
Homemade Protein Cookies Recipe
This recipe for delicious, healthy protein cookies uses only real food ingredients and no processed protein isolate containing toxins and MSG.
Ingredients
- 8 egg whites preferably from pastured eggs
- .5 cup maple syrup dark or Grade B
- 1 splash vanilla extract
- 1 pinch sea salt
- 2-4 Tbl arrowroot powder use 2 Tbl if using optional cocoa powder
- 2 Tbl cocoa powder optional
- 6 drops stevia extract optional
Instructions
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Whip eggs whites with sea salt until stiff using a handheld blender.ย ย
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Blend in arrowroot, optional cocoa, vanilla and maple syrup.
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Spoon small ladles of the foamy batter onto cookie sheets lined with unbleached parchment paper.
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Bake at 300 F/149 C for 30 minutes. To completely dry out the cookies to perfect crispiness, reduce oven temp to 200 F/ 90 C and toast for another 3-4 hours.
Recipe Video
Recipe Notes
Do not use liquid egg whites or Egg Beaters for this recipe. These are highly processed and unhealthy.
Hi Casey, I special order Bob's arrowroot from Nutrition S'Mart. Just ask and they will do it for you. I get my grade B syrup from a small farm in Vermont (can't post the name here, but can get you some next time I order if you want). Yes, I just set the oven at 300F to make it straightforward for the video. My oven is actually adjusted down 20F normally so that I can dry out nuts and things and still maintain their rawness.
Hey Sarah… a couple questions…
Where do you buy your Bob's Mill Arrowroot? Nutrition Smart stopped carrying it awhile ago… does Abby's have it?
What brand syrup do you use… we use Grade B also, but it's not THAT dark! Wow!
and a silly one… I'm guessing you likely have your oven thermostat adjusted down. Did you set it on 300 for purposes of the video so it wouldn't be confusing? would you normally bake them at 335 (or whatever you've adjusted??)? It gets old having to do math everytime you bake! ๐
Thanks!
i never seem to have egg whites left. These also seem close to a meringue cookie, which I used to make. These sound even yummier! We still like treats in our house and agree that it is not so bad as long as you make them yourself with good ingredients. But, I still use the wheat as my 6 yr old is severly allergic to peanuts and we have not introduced him to tree nuts yet. We plan to get him tested.
Hi Amy, I buy my 5 gallon bucket of expeller pressed coconut oil from Wilderness Family https://amzn.to/2NeWQFB I usually wait until it goes on sale and then buy. A 5 gal bucket lasts me about a year and a half.
Hi Sarah! Thank you for everything! I had always heard that the organic extra virgin coconut oil is much better than the expeller pressed. The oil has been heated, right? If there is not much difference between the two, it would certainly save money buying the expeller pressed. I would love to buy it by the 5 gallon. I get mine by the gallon right now.
I just clicked on your Tropical Traditions link and the 5 gallon bucket is on sale for $250! Oh my, quite a difference in the “sale” price! I realize you wrote this replay a year and a half ago but did it really go up that much??
Whoops – now I see I was looking at the Gold Label Virgin Coconut oil price. The expeller pressed that you talked about is now on sale for $155 – at least the organic one. The non-organic is $135. Have no idea which one you buy but glad it isn’t the $250 one! Ha.
Sarah-In an earlier post, you mentioned keeping coconut oil in a large container in your garage. Where do you purchase your coconut oil?
Thanks-amy
Alison, so great to hear from you! You must be so excited with the wedding so close now! So glad you are enjoying the blog. I have not subscribed to the foodnewsjournal, but it seems like a great place to get material to blog about. I will have to check it out! Thank you!
A friend's suggestion to me by email (thank you Maureen!) .. If you use maple sugar instead of maple syrup, you can make these cookies without the arrowroot powder.
Great recipe Sarah! I LOVE macaroons so am eager to try this one. If you are looking for yet another grain free, high protein cookie, here is a recipe that is in our house at all times. It is the perfect little pick me up and fills the bill when you are feeling the droops or just a bit hungry. I got the recipe idea online but have made several changes so I believe it is "mine" now. ๐ Hope you all enjoy.
Grain Free Protein Cookies
1 1/2 cups soaked & dried raw almonds
2 Tbl. organic coconut oil
Extra Virgin Olive Oil
3/4 cup liquid sweetener of choice ( honey, brown rice syrup, Grade B Maple Syrup etc)
1 tsp. vanilla extract
1 tsp. almond extract
Approximately 4 cups almond meal
Almond meal: process soaked/dried almonds in food processor until you have a fine meal. Set aside. Note: You can do quantities of these ahead and keep in freezer for recipes.
For cookies:
Place 1 1/2 cups soaked/dried almonds in processor and pulse until fine. Add the coconut oil and process to mix. While machine is running, slowly drizzle in a little Extra Virgin Olive Oil until you get the texture of almond butter….. about 1 Tbl.
Scrape almond butter into a bowl and add sweetener and extracts, mixing well
Add almond meal by the cupfuls until you get a โdoughโ that is moist but not too sticky.
Divide the dough onto two cookie sheets lined with parchment paper. Shape each into a square about 1/3-1/2โ thick. Cut into 16 -25 squares depending on the size you desire. Separate the squares and then bake at 350 for 15-16 min.
Cool completely and store in airtight container.
For 16 square size, I figured there to be approximately 15 grams of protein.
Hi Rebecca, we all need a little pick me up now and then. It is so great to be able to offer my family fantastic treats that are so much tastier and healthier than anything at the store and they still have nutrition in them! So glad you are finding the recipes helpful.
My biggest dietary problem is my desire for baked goods like cookies or cake. The Weston Price diet has, as it claims, definitely made my desire for sweets much less. However, when the urge hits, it's nice to have an easy crunchy chocolate cookie recipe with no flour, and no sugar. Maybe someday I'll be free from my pastry desire but until then please, Sarah, keep posting these types of recipes.
Using any form of sugar is asking for trouble with alotof people,but a few can actually use sugar.
Use stevia or some other natural.
I’ve substituted date syrup (100% fruit) for the maple syrup and they turn out nicely too.