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.
Ingredients
- 8 egg whites preferably from pastured eggs
- 1 cup maple syrup dark or Grade B
- 1 splash vanilla extract
- 1 pinch sea salt
- 4 Tbl arrowroot powder
- 1 splash chocolate extract optional
- 2 Tbl cocoa powder optional
Instructions
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.
Recipe Notes
Do not use liquid egg whites or Egg Beaters for this recipe. These are highly processed and unhealthy.
Substitute 1/2 cup maple syrup and 6 drops stevia extract to make a lower sugar version of these cookies.
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
Chocolate chip cookie cake recipe
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work 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.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
Almond Flour Pancakes
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