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So my mission is to find or create a protein cookie recipe that 1. doesn’t suck and 2. doesn’t use that horrible processed protein powder.

One of my biggest pet peeves about diet websites is that they often promote protein powder supplements or prepackaged protein snacks and a multitude of low fat junk that is filled with all kinds of non-real food ingredients and sugars/fake sugars to make them edible (and that part is debatable). How anything so heavily processed and full of sugar going to make anyone skinny is beyond me. In all fairness, I used to be one of those people, but I guess that’s where the education part starts.

Ok, that’s my baby rant. Back to business.

So back in the day…let’s go back….7 years? Sure, 7 sounds good. I used to eat these horrible protein products because I thought that they would help me with my weight loss battle. And yes, back then it was a battle! It was tireless exercising with very little pay off. I know now that food is 80% of the weight loss equation, 10% being from exercise. I no longer battle with my weight (thank goodness) but I do miss some of those horrible convenience products because they are just that, convenient. My favorite was these White Chocolate Protein Cookies that they had recently (at the time) come out with. I’m sure if I tried it now, I wouldn’t be able to get it down, but that’s how our taste buds change. Thankfully mine changed for the better. However, I now have a hankering for protein cookies, which led to the creation of this recipe.

We are finishing week 7 of Insanity (and week 2 of my Bikram challenge) and being hungry all the time is definitely a problem. Especially being hungry at inconvenient times. Often trying to figure out a wholefood snack is a real pain in the you-know-what. I started wondering if there was a recipe out there that we could make that was entirely from (or mostly) from wholefoods. I couldn’t find any. So I figured, to hell with it, I’ll make up my own!

A warning, the batter is addictive…really addictive. Good thing I got 2 workouts in today! Needless to say, they turned out pretty darn awesome.

This is my first attempt at protein cookies since we have been only doing protein balls and bars up until now. I figured it’s time to change it up a bit! Click on the links in the ingredients below to find out more about the flours I chose to make these high protein, high fiber, powerhouse cookies!

Note: Gluten free rolled oats are available if you’re looking for a gluten free option.

Mounds and Mounds of yummy cookies.

Walnut Chocolate Chip Protein Cookies

    • 1 cup almond butter
    • 1/2 cup palm sugar plus 2 Tbsp
    • 1/4 cup honey
    • 3 eggs
    • 1 tsp vanilla
    • 1 cup rolled oats
    • 1/2 cup coconut flour
    • 1/2 cup almond flour or almond meal
    • 1/2 cup flax meal
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup dark chocolate chips (70% or higher to minimize the amount of sugar)
    • 2/3 cup chopped walnuts or any kind you like (optional)

Preheat oven to 375 F. Place 1 cup of oats in the food processor and process until fairly fine, like flour and set aside. In a mixer blend the almond butter, sugar and honey until well combined. Add the eggs and vanilla, mix until well blended. Add the 3 kinds of flour (oat flour, coconut flour and almond flour/meal), flax meal, baking soda and salt. Blend until well incorporated. Fold in the remaining chocolate chips and nuts. On cookie sheets lined with parchment paper, scoop 1 Tbsp of batter per cookie. I used a 1 Tbsp cookie scoop that works like a charm, but use what you have. Using the back of a wet spoon (a cup of cold water nearby is handy), squish the cookies down to make a cookie shape.

The cookies baked on a regular baking sheet took 10 minutes, while those done on a stoneware baking sheet took 12 minutes. Adjust cooking time depending on the type of bake ware you’re using. It’s important to remember that these won’t bake up exactly like regular cookies because of the high content of nut butter, honey and the fact that there’s no gluten. Remember that the honey will cause them to brown faster on the under side.

Note : I think these cookies taste best a little on the soft side, but cook them according to your tastes.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Makes 54 cookies/ 120 calories per cookie (with walnuts), 90 calories (without)

Before the squishing

After the squishing

5 grams of protein and 5 grams of fiber per serving of 2 cookies!


I’m sharing this with Lunch Box Love, Frugal Friday, Foodie Friday, Food Friday , Fresh Bite Fridays, Fight Back Friday and Fat Camp Friday.

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