Recipes

16 Protein Cookie Recipes To Curb Your Cravings

What would life be without cookies? You may well have been asking yourself this question if you’ve recently taken on a new diet plan where cookies are a big fat no. What you need are some high protein cookie recipes that slash the fat, sugar and calories right down. We’ve kept the tastiness and packed in the protein so that you can enjoy delicious cookies whatever your diet is.

Christmas cookies? Check. Chocolate? Of course. There’s a high protein cookie for every season, mood and diet. Taste isn’t all these cookies have got though, as they’ll get you to your daily quota of protein for the ultimate gains as well as satisfy your appetite for something sweet. You can tuck in to your favourite flavour for an after dinner snack, or pump up your protein intake post-workout.

Whatever your goals, we’ve made sure that you don’t have to miss out on tasty treats with these delicious high-protein cookie recipes. Get your mouth watering and your taste buds tingling with the cookies you can’t afford to miss out on.

1. Angel Eye Cookies

These are the prettiest (and tastiest) of cookies — perfect for brightening up a Christmas spread, or your lunch box all year round. Packed with raspberries and protein, these delicious cookies are bursting with the nutrients you need without all the nasties — it’s time to forget fat and sling the sugar.

Get the recipe

Makes: 30 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 35 mins

Cook Time: 15 mins

Total Time: 50 mins

Ingredients

Method

1. Preheat the oven to 180°C.

2. First, mix together the butter and the stevia, until creamy. Then add the egg, and mix together.

3. Mix in the milk protein with buckwheat flour and stir until a smooth dough is formed.

4. Shape the dough into a ball, wrap in cling film and place in the fridge for about 30 minutes.

5. Heat the raspberries in the microwave, or in a small saucepan on a low heat. Season to taste with the FlavDrops. Then stir in the Chia seeds and leave on the side until it’s set, similar to a jam texture.

6. After the dough has been refrigerated for 30 minutes, separate into small balls about 3-4 cm in diameter. Place on a tray lined with baking paper. Press a small hollow with your finger in each ball. In these holes, add a small amount of the chia jam.

7. Then place in the oven for approximately 10-15 minutes until the cookies are golden brown.

8. You can store these in the fridge for a few days in an airtight container.

Calories: 46kcal | Protein: 2.3g | Carbohydrates: 4.6g | Fat: 2.2g

2. Double Chocolate Cookies

These rich and utterly scrumptious high protein cookies will leave your chocolate cravings curbed and your mouth watering for more. We’ve added nut butter and Impact Whey for an added protein punch as well as chunky chocolate chips for added gooeyness — yum. With no added fat or sugar, you can indulge and feel incredibly good about it.

Get the recipe

Makes: 6 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Ingredients

Method

1. Preheat oven to 160°C.

2. In a bowl, mix all the ingredients together with a spatula until smooth.

3. Divide the mixture and arrange them on a tray covered with parchment paper.

4. Bake in the oven for about 25 minutes, or until biscuits are cooked.

5. Remove cookies from the baking tray once they’ve cooled and enjoy.

Calories: 96kcal | Protein: 7.5g | Carbohydrates: 4.1g | Fat: 5.6g

3. Gingerbread Nut Cookies

You can’t beat a bit of spice in your cookies and this recipe comes with the best combination. Delicious ginger and cinnamon mixed with protein and nuts makes a cookie that’s got a kick and a protein punch. With no added fat or sugar, you wouldn’t believe that it could taste so good… but it does.

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Ingredients

Method

1. Preheat the oven to 350°F.

1. Using a stand mixer or a blender, mix all the ingredients together and shape the dough to create a dozen small cookies.

2. Line a baking tray with parchment and place the cookies on the tray.

3. Once shaped, bake for 15 minutes or until the cookies are golden brown.

4. Remove from the oven and leave to cool before removing from the tray.

Calories: 107kcal | Protein: 6.25g | Carbohydrates: 6.66g | Fat: 6.25g

4. Vegan Christmas Cookies

Healthy. Vegan. Cookies. Need we say more? This recipe is bursting with protein that’s completely plant-based and tastes delicious. Cut into Christmas shapes to get you feeling festive, while the spices warm you from the inside out. There’s nothing better than a Christmas cookie!

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients

Method

1. Preheat the oven to 180°C and line a baking tray with parchment paper.

1. Mix the coconut oil and applesauce in a bowl.

2. Add sugar, sweetener, and FlavDrops and mix well.

3. Next, add the flour and spices and mix until it forms a dough.

5. Knead the dough well, if the mixture is still sticky, then add a small amount of flour.

6.  Roll out the dough on a floured surface (about ½ cm thick) and cut the dough into shapes.

7. Place the cookies on the baking sheet and bake for approximately 18 to 20 minutes.

8. Leave the cookies to cool before eating.

Calories: 68kcal | Protein: 3g | Carbohydrates: 4.3g | Fat: 4.8g

5. Chia Seed Gingerbread

Imagine chowing down on gingerbread that’s extra crunchy and healthy. Well, you don’t need to because we’ve made it a reality. This chia seed gingerbread recipe is low in sugar, high in protein and full of deliciousness — what more could you ask for? These spicy biscuits are sure to be centre-stage of all your Christmas treats, so much so that you’ll want to munch on them all year.

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients

Method

1. Preheat the oven to 180°C.

2. Melt the coconut oil, then once cooled, mix together with egg, stevia and honey.

3. Mix all the dry ingredients together — flour, whey, ground ginger and bicarb.

4. Combine the two bowls and roll into a dough ball.

Note: If the mixture is too dry add a few tablespoons of water.

5. Place the dough on a floured surface, roll to ½ cm thick then cut out with a shaped cutter.

6. Put the shapes onto a greased baking tray, lightly brush them with egg wash and sprinkle with chia seeds.

7. Cook for 10-15 minutes until golden brown.

8. Once cooled they can be stored in an air tight container for 2 days.

Calories: 100kcal | Protein: 4g | Carbohydrates: 8g | Fat: 6g

6. Frosted Chocolate Protein Cookies

These cookies are the perfect solution when you’re in need of a chocolate fix. Packed with protein, these cookies are guaranteed to be a popular post-workout treat. The creamy frosting makes these feel incredibly decadent, but the whole cookie only contains 180 calories. Now you have to try them…

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 15 mins

Cook Time: 12 mins

Total Time: 27 mins

Ingredients

For the cookies:

For the frosting:

Method

1. Preheat your oven to 180°C and line a baking tray with parchment.

2. Add the protein powder, oats, cashew butter, cacao and coconut oil into a food processor and blend until everything is well combined.

3. Add a splash of almond milk and blend again to create a sticky, dough-like mixture. You can always add in more nut butter or coconut oil if the ingredients aren’t holding together.

4. Stir through the chopped almonds and chocolate and mould the dough into small cookies.

5. Place the cookies onto the baking tray and cook in the oven for 10-12 minutes.

6. Take out of the oven and transfer onto a wire rack to cool.

7. To make the frosting, mix the cashew butter, sweetener of choice and cacao powder until smooth and creamy.

8. Add a dash of almond milk if needed, to create a thinner consistency.

9. Spread the frosting over the cookies and garnish with some cacao nibs.

Calories: 180kcal | Protein: 10.1g | Carbohydrates: 14.4g | Fat: 10g

7. Protein Raisin Cookies

If you’re looking for the softest delicious little protein treats we’ve got the recipe for you! Our gooey protein raisin cookies are quick to make and perfect to have with ice cream or greek yogurt for a tasty snack or amazing dessert.

Get the recipe

Makes: 8 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients

Method

1. Preheat the oven to 150°C.

2. Combine all the ingredients in a mixer or mix together by hand until a smooth mixture is formed. If the mixture is too dry, add a splash of almond milk or spoon of yoghurt.

3. Line a baking tray with baking parchment and place the dough on it in separate round cookie shapes.

4. Bake in the oven for around 10 minutes.

5. Take them out of the oven and allow to cool before eating.

Calories: 100kcal | Protein: 7.8g | Carbohydrates: 9.8g | Fat: 3.2g

8. Choc Chip Chickpea Cookies

Chickpeas might not be the first ingredient you think to to put in a cookie, but it definitely works. Their smooth texture is already so much like cookie dough, minus all the bad stuff — what could be better? Added chocolate chips makes this a delicious snack for those with a sweet tooth.

Get the recipe

Makes: 6 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Ingredients

  • 1/2 can cooked chickpeas (drained and rinsed)
  • 3 1/2 tbsp. agave nectar/maple syrup
  • 45g Buckwheat Flour or wholemeal flour
  • 3 tbsp. Smooth Peanut Butter
  • 25g dairy-free dark/raw chocolate

Method

1. Preheat your oven to 180°C and line a tray with baking paper.

2. Pop the chickpeas, peanut butter and agave into your food processor and blend until well combined.

3. Add the flour and blend again so that you’re left with a nice smooth dough.

4. Roughly chop the chocolate and mix through the cookie dough.

5. Mould the mixture into small, cookie shapes and lay these out onto the baking tray. This should make around 6-7 cookies.

6. Bake these in the oven for around 15 minutes, until golden brown and then allow them to cool on a wire wrack.

Calories: 124kcal | Protein: 3.7g | Carbohydrates: 17.4g | Fat: 5.4g

9. High Protein Christmas Tree Cookies

Follow this simple, sugar-free and delicious recipe and indulge in Christmas cookies, which are also suitable for vegans. The juicy jammy centre, mixed with the crunchy biscuit is the perfect combination to make a tasty Christmas treat.

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Ingredients

  • 200g vegan margarine
  • 150g erythritol
  • 300g  Buckwheat Flour
  • 100g ground almonds
  • 1 jar marmalade

Method

1. Preheat the oven to 160°C and line a baking tray with parchment.

2. Mix together the margarine with the erythritol until light and creamy.

3. Then add all other ingredients and mix well.

4. Roll the dough into a ball and place in the refrigerator for at least an hour.

5. Roll the dough thinly and then cut out using a bigger tree cutter and then cut a smaller tree out in the middle of half of them.

6. Place the cookies in the oven for about 20 minutes until they are golden brown.

7. Finally, when they’re cool, add the jam in the centre of the cookies without the smaller cut out tree before placing the cut-out ones on top. You can also decorate with icing sugar.

Calories: 227kcal | Protein: 3.1g | Carbohydrates: 35g | Fat: 14g

10. Low-Carb Cinnamon Stars

These stars will definitely spice up your life. Their low-carbohydrate content plus the delicious cinnamon makes it a warming winter snack that won’t leave you piling on the pounds. Protein powder and ground almonds mean they’re also packed with protein, making it perfect for post-workout too.

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Ingredients

  • 3 egg whites
  • 125g ground almonds
  • 50g Impact Whey (Vanilla)
  • 130g of erythritol
  • 50g Almond Butter
  • 2 tsp. cinnamon
  • 20g coconut flour

Method

1. Pre heat the oven to 180°C and line a baking tray with parchment.

2. Firstly, sieve the Erythritol, then whisk the egg white with a pinch of salt and blend in the Erythritol. Take out 3-4 tbsp. and put to one side.

3. Add almond butter to the remaining egg white.

4. Mix the ground almonds with whey, cinnamon and coconut flour. Then add in the egg whites and knead it into a dough texture.

6. Roll the dough between 2 sheets of greaseproof paper. With a star-shaped cookie cutter, cut out stars and place on a tray lined with baking paper. Knead the remaining dough back together, roll out and cut stars until all of it is used up.

7. Place the remaining egg white on the star.

8. Now place in the oven for approx. 10-15 minutes until the surface begins to golden.

9. Leave to cool and harden on the tray before eating.

Calories: 91kcal | Protein: 6.3g | Carbohydrates: 0.9g | Fat: 6.7g

11. Low-Fat Vanilla Croissant

Croissants are usually filled to the brim with fatty butter, but not these ones. By using light margarine, we’ve significantly reduced the fat content and that’s not all. These cheeky croissants are also low in sugar and carbohydrates and high in protein. It doesn’t get much better than that, does it?

Get the recipe

Makes: 12 croissants

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

  • 300g Buckwheat Flour
  • 100g ground almonds
  • 250g light margarine
  • 60g of erythritol
  • 25g sugar
  • 50g Impact Whey (Vanilla)
  • Icing sugar
  • Cinnamon

Method

1. First, preheat the oven to 175°C and line a baking tray with parchment.

2. Mix all ingredients, apart from the icing sugar and cinnamon together. Form a dough-like texture.

3. Now separate and roll the dough in to mini croissants (crescent moon shapes) and place on the baking tray.

4. Bake the croissants for 20 minutes and let them cool down afterwards.

5. Finally, sprinkle with cinnamon and icing sugar.

Calories: 100kcal | Protein: 4g | Carbohydrates: 9g | Fat: 7g

12. Healthy Butter Cookies

This could be your new classic cookie recipe. These delicious low-sugar cookies mean that there’s no need to curb your cravings with naughty treats. Using chickpea and wheat flour also makes this a lower carb option for those watching their macros. Mix in your favourite spices or keep it plain and simple by adding some vanilla Flavdrops.

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 1 hr10 mins

Cook Time: 10 mins

Total Time: 1 hr 20 mins

Ingredients

  • 200g chickpea flour
  • 10og wheat flour
  • 200g butter (room temperature)
  • 100g Xylitol
  • 1 egg
  • ½ tsp. baking powder
  • Egg yolk + decorations of your choice

Method

1. Preheat the oven to 180°C and line two baking trays with greaseproof paper.

2. Mix together all the ingredients and knead into a dough. You can also add in spices or Flavdrops at this point.

3. Leave the dough to rest for 1 hour in the refrigerator.

4. Roll out the dough on a lightly floured work surface and cut out the cookies.

5. Place cookies on the baking sheet and coat in a thin layer of egg yolk.

6. Bake in the oven for about 10 minutes in the oven until they are slightly brown.

7. Decorate in your own style and tuck in.

Calories: 67kcal | Protein: 2g | Carbohydrates: 9g | Fat: 3.2g

13. Protein Easter Egg Cookies

Mix it up this Easter and bake these colourful egg-shape cookies. They’re much healthier than regular Easter cookies, made from oats and whey protein — perfect to share this Easter! They’re so good, you’ll forget all about your Easter eggs.

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 1 hr10 mins

Cook Time: 10 mins

Total Time: 1 hr 20 mins

Ingredients

For the cookies:

For the decoration:

Method

1. Preheat the oven to 180ºC and line the baking tray with parchment paper.

2. Put the ingredients for the cookies in a bowl and knead with your hands until a dough-like texture is formed.

3. On the surface of the worktop spread a little flour and with a roller begin to roll out the cookies (approximately 1 cm thickness).

4. Start cutting the Easter cookies using the rim of the protein scoop, squeezing with your fingers to make it egg-shaped.

5. Place the cookies on the baking tray with parchment paper and bake for approximately 20 minutes.

6. Once baked, let them cool on a rack and prepare the protein icing.

7. Simply mix protein powders separately with the milk for your different coloured icings and design your very own masterpiece!

Calories: 147kcal | Protein: 12g | Carbohydrates: 18g | Fat: 3g

14. Date and Almond Protein Cookies

Need a quick energy post-workout? Handy pre-workout snack? These soft date and almond protein cookies are super easy to make and will provide you with the ultimate energy and protein release — perfect for a pre leg day snack or running aid. What’s more, you only need 4 ingredients and the recipe is super simple and quick.

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Ingredients

  • 2 scoops of Impact Whey protein in Chocolate Caramel (or your favourite flavour)
  • 12 pitted dates
  • 50g of greek yogurt
  • 50g of almonds (15 almonds)

Method

1. Preheat the oven to 150ºC and line the baking tray with parchment paper.

2. Combine all the ingredients in a blender and blend until you get a runny doughy mixture.

3. Spoon the mix into rounds onto the baking tray and bake for 10 minutes.

4. Remove from the oven and allow to cool before eating.

Calories: 166kcal | Protein: 6.4g | Carbohydrates: 21g | Fat: 7.3g

15. Easter Bunny Buckwheat Shortbread

Step into Spring with this super-easy, low-sugar cookie recipe. These deliciously healthy buckwheat shortbreads make the perfect Easter treat, or make them into a different shape to eat at any time of the year — you’re going to love them that much. With only 4 ingredients, Easter baking has never been easier.

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 10 mins

Cook Time: 12 mins

Total Time: 22 mins

Ingredients

Method

1. Preheat your oven to 180°C and line a baking tray with parchment.

2. Add all of the ingredients into a food processor and blend until everything is well combined and forms a dough.

3. Roll out the mixture and cut out your cookies.

4. Pop the cookies onto the baking tray and place into the oven for 10-12 minutes, or until lightly golden brown.

5. Transfer them onto a wire rack to cool completely.

Calories: 82kcal | Protein: 2.3g | Carbohydrates: 13g | Fat: 3g

16. Macro-Friendly Cheesecake Cookie Cups

Our two favourite treats have been moulded into one for this healthy hybrid recipe – cookies and cheesecake! Low-carb, low-fat and high-protein, this recipe defies everything you ever knew about these devilish desserts. And the bonus? They taste just as good!

Get the recipe

Makes: 12 cookies

Cuisine/Type: High Protein Cookies

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Ingredients

Method

1. Preheat oven to 200°C or 180°C for fan-assisted.

2. In a mixing bowl, mix together Protein Mug Cake Mix, milk and Coconut Oil using a spoon until a dough forms.

3. Take golf ball-sized portions of the dough, and roll into balls and place each into muffin tray holes. Use a shot glass to press down into the centre of each ball to form a cup shape (you can do this with your hands if you don’t have a shot glass to hand).

4. Bake for 15 minutes or until the cookie cups are nearly cooked but still a little gooey. Remove from the oven and press the shot glass back into the cookies to form them back into cup shapes.

5. While waiting for the cookie cups to cool, make the cream cheese filling. Whisk half of the cream cheese with the whey protein until no lumps remain. Fold in the remaining cream cheese.

6. Pipe (or just spoon) the cream cheese mixture into the cookie cups and dust with a little cacao powder. Eat!

Cover and store in the fridge for up to 3 days.

Calories: 156kcal | Protein: 19g | Carbohydrates: 6g | Fat: 6g



Evangeline Howarth

Evangeline Howarth

Writer and expert

Evangeline is a Veganuary convert and newbie vegan with a degree in English and French from the University of Nottingham. Having recently ditched the meat and dairy, she really enjoys the new flavours and cooking techniques she’s encountered on a plant-based diet. She’s been shocked by the millions of ways you can use tofu, however still hasn’t found a decent cheese substitute! When she’s not in the office or eating, Evangeline usually out running or sailing. As a qualified RYA Dinghy Instructor and a marathon runner, she knows the importance of providing your body with the right nutrients for endurance sports as well as a busy lifestyle. Find out more about Evie's experience here.


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