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 using a handheld blender.
Blend in arrowroot, optional cocoa, vanilla and maple syrup.
Spoon small ladles of the foamy batter onto cookie sheets lined with unbleached 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.
Do not use liquid egg whites or Egg Beaters for this recipe. These are highly processed and unhealthy.