These Protein Cookies are perfect as they are, or a great plain simple cookie – or you can add things like Dark chocolate, Walnuts or Coconut.

I always pop a few of these Protein Cookies in my handbag, to have on hand when I’m out and about – So often it’s saved me from buying a prepackaged protein bar thats full of less than desirable ingredients.

Super handy for that time in between meals when you just need something little to get you through OR as a beautiful accompaniment to your afternoon coffee.

PLEASE NOTE: This recipe is unsweetened because sometimes I like to add Parmesan, Feta & Olives and make some savoury protein cookies. If you do wish to sweeten – you can add 2T of sweetener of choice.

If making savoury leave out Vanilla and Cinnamon too.


Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients for Base Cookie Recipe


  1. Preheat the oven to 175°C and line a baking tray with grease proof paper.
  2. In a large mixing bowl, combine the dry ingredients (including any additions you like!)
  3. In a separate bowl whisk together wet ingredients – (egg, melted butter and vanilla), then pour into dry ingredients.
  4. Mix with a fork until all combined and a dough forms.
  5. Roll mix into approx. 3cm balls and place on the tray, pressing down lightly with a fork.
  6. Pro tip: wet the fork if it starts sticking to the cookies!
  7. Bake for 10-15 minutes, or until the tops start to brown.
  8. Remove and place on a cooling rack.

If you wish to make my Dark Choc & Walnut Cookies:

  1. Add 100g small chopped dark choc or dark choc chips, 80g chopped walnuts & 2 teaspoons sweetener to dry ingredients.
  2. Follow the rest of the cooking instructions the same.


Want to bake a meal replacement?

Bake only 12 cookies – so they are double the size, and then these become a “meal cookie”.

The perfect brekkie to go with your coffee 🙂


These Cookies can be enjoyed for up to 10 days – keep refrigerated to ensure freshness

Cookies can be frozen for up to 6 months.

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