Protein cookies







I had a day off, and what I love to do on free days is preparing some healthy snacks.
This time I made protein cookies and they turned out amazing.
They have the crispy bite that a cookie should have, what’s for me, the most important thing. I dislike home made cookies who end up soft.
The cookies are perfect for a post or pre-workout snack or as breakfast.


100g pecans
50 g oatmeal
30 g chickpea flour (or other flour as required)
1 tsp baking powder (cream of tartar)
1 pinch ground cinnamon
1 tsp vanilla powder
1 tbsp vegetable protein powder
2 eggs
55 g mulberries
2 tbsp sesame seeds

How to make:

  1. Preheat the oven to 180 ° C.
  2. cut  the pecans in half and cook a minute or two in a skillet. Grind the nuts after a minute in the blender or food processor. Add cornmeal and flour and mix everything till everything has a fine texture. Don’t mix too long, otherwise there will come oil free from the nuts.
  3. Spoon the mixture into a large bowl and add the (tartaric) baking powder, cinnamon and vanilla powder there. If necessary, add some protein powder. Beat the eggs and pour in the mixture.
  4. Stir together until a sticky batter. Spoon into the blender, add mulberries and sesame seeds and mix everything till it’s smooth.
  5. Grasp each 2 tablespoons batter, roll it into a ball and press with your hands flat on the baking paper. Keep 3 cm distance from each other. Bake the cookies in the oven for about 20 min. Until golden brown.
    Preparation tip:
    You can also use the marrow of 1 vanilla pod instead of vanilla powder.



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