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Healthy Home Economist / Archives / Videos / Healthy Protein Cookies (+ Video)

Healthy Protein Cookies (+ Video)

by Sarah Pope / Updated: May 12, 2025 / Affiliate Links โœ”

Jump to Recipe

This recipe for delicious, healthy protein cookies uses four real food ingredients, a whole food sweetener, and no flour.

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 actually simple vanilla (or cocoa) macaroons without the shredded coconut.

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.

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.

healthy protein cookies on a plate
4 from 8 votes
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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.

Course Dessert
Cuisine American
Keyword gluten free, grain free, healthy
Prep Time 5 minutes
Cook Time 30 minutes
Drying Time 3 hours
Total Time 3 hours 35 minutes
Servings 2 dozen
Calories 24 kcal
Author Sarah Pope

Ingredients

  • 8 egg whites preferably from pastured eggs
  • 1/2 cup dark maple syrup
  • 1 splash vanilla extract
  • 1 pinch sea salt
  • 2-4 Tbsp arrowroot powder optional or use only 2 Tbsp if including cocoa powder
  • 2 Tbsp cocoa powder optional

Instructions

  1. Whip eggs whites with sea salt until stiff using a handheld blender.ย ย 

  2. Blend in arrowroot, optional cocoa, vanilla and maple syrup.

  3. Spoon small ladles of the foamy batter onto heavily greased cookie sheets. Do not use any brand of parchment paper. Even the "safe" unbleached brands are slicked with synthetic rubber, which is hormone-disrupting!

  4. Bake at 300ยฐF/149ยฐC for 30 minutes. To completely dry out the cookies to perfect crispiness, reduce oven temperature to 200ยฐF/ 90ยฐC and toast for another 3-4 hours.

  5. Cool completely before carefully removing the cookies from the baking sheets.

Recipe Video

Recipe Notes

Do not use liquid egg whites or Egg Beaters for this recipe. These are highly processed and unhealthy.

Nutrition Facts
Homemade Protein Cookies Recipe
Amount Per Serving (1 cookie)
Calories 24
% Daily Value*
Carbohydrates 4g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
crispy protein cookies on a platter

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Category: Cookie Recipes, Egg White Recipes, Gluten Free Recipes, Paleo Recipes, Snacks and Sweets, Videos
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (37)

  1. laura

    Aug 25, 2016 at 10:20 am

    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.

    Reply
  2. Dana Ewer

    Jul 5, 2015 at 2:46 pm

    Just curious, Aren’t these called meringue cookies not macaroons?

    Reply
  3. Ellie

    May 13, 2015 at 4:04 pm

    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!

    Reply
  4. Linn

    Nov 24, 2013 at 6:42 am

    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!!

    Reply
  5. Mandy

    Jun 27, 2013 at 2:54 pm

    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.

    Reply
  6. Karen

    Jan 17, 2013 at 1:00 am

    What about substituting molasses for the maple syrup. I love molasses and am not crazy about maple.

    Reply
  7. Briana

    Jun 18, 2012 at 10:18 am

    Can I use a different flower?

    Reply
  8. Laura

    Mar 22, 2012 at 8:58 pm

    Has anyone tried adding shredded coconut? I’m curious how much would be added and if they hold a macaroon shape better.

    Reply
    • Sarah

      Mar 22, 2012 at 10:32 pm

      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!

    • Laura

      Mar 27, 2012 at 11:02 pm

      Thanks, Sarah! Do you remember how much coconut you added?

  9. Kim

    Aug 14, 2011 at 5:25 pm

    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

    Reply
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