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 Cookies
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.
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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.
too sweet for my taste and I only used half a cup of maple syrup, but my husband liked them just like this. so if you don’t like sweets like me consider reducing maple sugar.
i am also going to look around for a salty recipe to use the egg white there must be one.
Just curious, Aren’t these called meringue cookies not macaroons?
Hi Sarah
In the video, you set the cookies in the oven cold – is that how we need to do it, or should the oven be preheated to 300 first?
Thanks!
I’m on the gaps diet and wonder how these would work out with date sugar instead? Read somewhere that the arrowroot could be left out if maple sugar was used instead of maple syrup. And was thinking maybe thats for date sugar as well?? Would LOVE an answer on this question!!
We make ours like yours, minus the chocolate extract and cocoa, but with organic shredded coconut…SO yummy! We have some in the oven right now.
What about substituting molasses for the maple syrup. I love molasses and am not crazy about maple.
Can I use a different flower?
Has anyone tried adding shredded coconut? I’m curious how much would be added and if they hold a macaroon shape better.
Yes, I have added shredded coconut. They do stay nice and round. It seems to cut down on the sweetness of the cookie. 3 out of the 4 of us really like them with the shredded coconut. My son detests coconut!
Thanks, Sarah! Do you remember how much coconut you added?
Hi,
I was wondering if I could substitute coconut flour for the arrowroot and how muchwould you suggest? I have alot of egg whites to use up as we eat alot of raw egg yolks around here.
Love your ideas/recipes/discussions.
Thanks, Kim