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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 CookiesÂ
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. Â
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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.
Can't wait to try this recipe. Loved the video.
Looks like a great recipe! I can't wait to try – just need to find some arrow root!
I'm excited to try this recipe! I do have a question – your oven looks to be the exact same as mine, and I see that you said your's is adjusted down so you can dry out your nuts? I've been trying to figure out how to do that to mine and was wondering if you could tell me how to get the info on how to do that? Thanks!
Hi Kelsey, I adjusted it so many years ago, I don't remember how I did it. It's in the user manual though. I remember it as being simple to do.
A great way to use egg yolks, after making a recipe like this that uses the whites, is to make the YUMMY baked custard on p. 545 of Nourishing Traditions. -Beth
How do egg whites do with freezing? I froze some after using the yolks in a cream of chicken soup, but I haven't thawed them to try in any recipes.
Hi Sarah, A question about your chocolate extract:
The only one I could find in the health food store (made by Frontier) is sweetened with agave syrup which we try to avoid. Perhaps its such a small amount that it doesn't matter. In either case, what brand are you using?
Hi Anonymous, I use Flavorganics brand. It does have agave nectar in it, but since the amount used is so small and we don't have any HFCS or processed sugar in our diet, this little amount is fine.
Okay, I just made these the other night and they are YUMMY! I hoped they would be good, but these are delicious! They taste kind of like a chocolate cookie with a marshmallow-y taste. And I didn’t add any chocolate extract because I didn’t have any, but they are still very chocolatey! The only problem my husband and I both have with them are they are a little hard to eat, because they’re so crispy and thick. I think next time I will try to make them a lot thinner so they are easier to eat. Other than that, I don’t think I’ll be needing to play with this recipe at all – it’s great as is!