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Healthy Home Economist / Archives / Videos / Healthy and Homemade Protein Cookies Recipe (+ VIDEO)

Healthy and Homemade Protein Cookies Recipe (+ VIDEO)

by Sarah Pope / Affiliate Links โœ”

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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 Cookiesย 

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.

4 from 6 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
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
  • .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

  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 cookie sheets lined with unbleached parchment paper.

  4. 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.

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: the 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. Kelsey

    Jun 4, 2011 at 1:00 pm

    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!

    Reply
  2. Sarah, the Healthy Home Economist

    Oct 29, 2010 at 1:09 am

    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.

    Reply
  3. Anonymous

    Oct 28, 2010 at 10:06 pm

    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?

    Reply
  4. Joyce

    Oct 21, 2010 at 5:56 pm

    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.

    Reply
  5. Anonymous

    Aug 25, 2010 at 2:59 pm

    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

    Reply
  6. Sarah, the Healthy Home Economist

    Aug 7, 2010 at 12:50 am

    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.

    Reply
  7. Kelsey

    Aug 6, 2010 at 12:17 am

    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!

    Reply
  8. Danielle

    Jun 2, 2010 at 9:16 pm

    Looks like a great recipe! I can't wait to try – just need to find some arrow root!

    Reply
  9. Pinky's Cottage

    Apr 18, 2010 at 11:43 pm

    Can't wait to try this recipe. Loved the video.

    Reply
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