These easy protein cookies are the perfect way to incorporate protein and healthy fats: super quick to make and wonderfully versatile!
If you've been disappointed with store-bought protein cookies so far, you should definitely give these wonderful low carb protein cookies without sugar a try. I've created an absolutely simple, quick recipe for you that makes it easy to incorporate protein and healthy fats.
Taste and Occasion
Sure, fitness snacks aren't essential to life. But a tasty way to snack healthily. And all the better than store-bought protein cookies, which are often full of umpteen ingredients and additives. Best of all, it's really uncomplicated to make protein cookies yourself.
Similar to the protein bars, I have also tested many different variants this time to present you the best. I am very happy with this low carb protein cookies recipe. The cookies with protein powder are wonderfully soft and flavorful (they are not supposed to be crunchy!).
While store-bought cookies often taste dry as dust. The basis of the recipe is nut or almond paste. Here you can take what you like - whether one with hazelnuts, peanuts, cashews or macadamias. Of course, the best is homemade according to my basic nut puree recipe.
Add some coconut flour, an egg, protein powder and a small amount of sweetener. The homemade protein cookies taste best with coconut blossom sugar, which has a wonderful caramel flavor.
If the protein snack should be low carb and sugar-free, brown erythritol (e.g. Xucker bronxe and Sukrin Gold) fits as an alternative.
How to make the Protein Cookies
Let's get started with these delicious sugar-free cookies: First of all, finely blend the nut puree with erythritol and egg in a food processor or kitchen chopper. Then, stir in protein powder, baking powder, vanilla.
Finally, add coconut flour and milk. The dough is rather dry. If it is extremely crumbly, you can simply add another ½-1 tablespoons of milk.
Preheat your oven to 338°F/170°C degrees and cover a baking tray with baking paper. Form about 12 balls from the dough and spread them on the tray. Flatten them all slightly. Add toppings on top if desired.
Bake the healthy cookies for 9-11 minutes. They should still be slightly soft. Let the cookies cool and then refrigerate them in an airtight container. There they will become or stay nice and soft.
And finally, enjoy!
The nut puree alone provides a nice serving of protein. Note: When it comes to protein powder, there are a lot of very different products that not only taste different, but can also be different in how they bake.
Why not try baking some savory cut-out crackers? This cheese shortbread is among our favorite snack cookies.
I usually use multi-component protein; half neutral, half sweetened with vanilla or peanut flavored (only Whey is also possible here). There are other ways to bake the protein cookies recipe with protein powder. For example, using only one sweetened product and reducing the amount of erythrite.
Sugar-Free Protein Cookies
- 120 grams (½ cup) nut butter, or almond butter
- 40 grams (3 ⅓ tablespoon) erythritol sugar, or coconut sugar
- 1 egg, medium-sized
- ¼ teaspoon baking powder
- ½ teaspoon vanilla extract
- 40 grams (3 tablespoon) protein powder , see tips
- 20 grams (3 tablespoon) coconut flour
- 2 pinches salt
- 1 tablespoon (1 tablespoon) milk
- Toppings nuts, raisins etc see tips
- Finely blend the nut puree with erythritol and egg in a food processor or kitchen chopper. Stir in protein powder, baking powder, vanilla. Finally, add coconut flour and milk. The dough is rather dry. If it is extremely crumbly, simply add another ½-1 tablespoons of milk.
- Preheat oven to 338°F/170°C degrees. Cover a baking tray with baking paper.
- Form about 12 balls from the dough and spread them on the tray. Flatten them all slightly. Add toppings on top if desired.
- Bake cookies for 9-11 minutes. They should still be slightly soft. Let cool and then refrigerate in an airtight container. There they will become or stay nice and soft.
- The cookies turn out best with a multi-component protein powder. I use half neutral protein, half vanilla or peanut butter powder.
- Peanut butter, almond butter or cashew butter are suitable as a base.
- With coconut blossom sugar, the cookies taste nice and caramel. Brown erythritol can be used as a sugar-free substitute.
- Toppings can be e.g. cinnamon x sugar, raisins, chopped nuts, cocoa nibs etc.
Who wants vegan protein cookies, can also use a purely plant-based product (which, however, unfortunately often taste very special 😉). As an egg substitute could then serve half a very ripe banana.
Should you now feel like making more fitness snacks yourself, I recommend my protein bars, the peanut butter balls or the protein muffins. All low-carb, gluten-free - and delicious. I promise!
See you soon!
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