Hello there!
If store-bought protein cookies have left you feeling let down, it's time to give these delicious low-carb, sugar-free protein cookies a try. I've put together a super simple, quick recipe that makes it easy to get a good dose of protein and healthy fats.
Taste and Occasion
Sure, fitness snacks aren't essential, but they make healthy snacking fun! Plus, these homemade cookies are so much better than store-bought options, which often come with a long list of ingredients and additives. The best part? Making your own protein cookies is truly straightforward.
Ingredients
Just like my protein bars, I've experimented with various versions to bring you the best one. I'm really happy with this low-carb protein cookie recipe. These protein powder cookies are delightfully soft and full of flavor (they're not meant to be crunchy!).
Store-bought cookies often have that dry, dusty texture, but not these! The base of this recipe is nut or almond butter—choose your favorite, whether it's hazelnut, peanut, cashew, or macadamia. Homemade is always best, using my basic nut butter recipe.
To this, add coconut flour, an egg, protein powder, and a small amount of sweetener. These homemade protein cookies taste best with coconut sugar, which brings a lovely caramel note.
If you want a low-carb and sugar-free option, use brown erythritol (like Xucker Bronxe or Sukrin Gold) as a substitute.
How to Make the Protein Cookies
Let’s dive into these tasty sugar-free cookies: Start by blending the nut butter, erythritol, and egg in a food processor or high-speed blender until smooth. Then, stir in the protein powder, baking powder, and vanilla.
Next, add the coconut flour and milk. The dough should be quite dry. If it's too crumbly, just add another ½ to 1 tablespoon of milk.
Preheat your oven to 338°F (170°C) and line a baking sheet with parchment paper. Shape the dough into about 12 balls and spread them on the sheet. Flatten each ball slightly. You can add some toppings if you like.
Bake the healthy cookies for 9-11 minutes. They should remain slightly soft. Allow the cookies to cool and then store them in an airtight container in the fridge, where they'll stay nice and soft.
And finally—enjoy!
Top Tip
The nut butter itself adds a good amount of protein. Keep in mind: Protein powders vary widely—not only in taste but also in how they behave when baked.
I often use a mixed protein powder—half neutral, half sweetened with vanilla or peanut flavor (Whey-only works fine too). There are other ways to tweak this recipe: you can use only sweetened protein powder and cut back on erythritol.
Recipe Card
Sugar-Free Protein Cookies
Ingredients
- 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
Instructions
- Finely blend the nut butter, erythritol, and egg in a food processor or high-speed blender until smooth. Stir in the protein powder, baking powder, and vanilla. Finally, mix in the coconut flour and milk. The dough will be somewhat dry. If it's too crumbly, just add another ½ to 1 tablespoon of milk.
- Preheat your oven to 340°F (170°C) and line a baking sheet with parchment paper.
- Shape the dough into about 12 balls and arrange them on the baking sheet. Flatten each ball slightly. If desired, add your favorite toppings on top.
- Bake the cookies for 9-11 minutes. They should still be slightly soft. Allow them to cool completely, then store them in an airtight container in the fridge. This will keep them soft and chewy.
Notes
- For the best results, use a multi-component protein powder. I like to mix half neutral protein powder with half vanilla or peanut butter flavor.
- Peanut butter, almond butter, or cashew butter all work well as the base.
- Using coconut sugar gives the cookies a delightful caramel flavor. For a sugar-free alternative, brown erythritol works great.
- Topping ideas include cinnamon sugar, raisins, chopped nuts, cocoa nibs, and more.
Ingredient substitutions
Variations
If you're aiming for vegan protein cookies, you can use a plant-based protein powder (though they often have a distinct taste 😉). A great egg substitute here is half a very ripe banana.
If you’re in the mood for more homemade fitness snacks, I recommend my protein bars, peanut butter balls, or protein muffins. All are low-carb, gluten-free—and delicious. Promise!
Similar Recipes
Do you like my sugar-free protein cookies? Then don't miss these tasty peanut butter protein balls or my flourless low-carb waffles, both super quick and easy to whip up.
See you soon!
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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