Healthy and Homemade Protein Cookies Recipe (+ VIDEO)Updated: July 30, 2018 Cookie Recipes, Egg White Recipes, Gluten Free Recipes, Paleo Recipes, Snacks and Sweets, Videos
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 (with a glass of fresh from the farm, whole milk of course) when the kids get home from school. I also use them to pack in a school lunch.
Homemade Protein Cookies
Homemade protein cookies is 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 healthfood store.
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.
Whip eggs whites with sea salt until stiff.
Blend in arrowroot, cocoa, vanilla, chocolate extract, and maple syrup.
Spoon small ladles of the foamy batter onto cookie sheets lined with parchment paper.
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.
Healthy Protein Cookies Video How-to
The video below shows you how I make approximately 3 dozen small or 16 large protein cookies from 8 leftover egg whites. The photo above shows the larger sized cookies to give you some idea.
Please comment on how you like them and any changes you make to the recipe to personalize it for your family!
More Cookie Recipes to Enjoy Made with Whole Ingredients
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.