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The Protein Bread Co. | Plant Based Protein Cookies

These plant based protein cookies make a great pre- or post-workout snack or breakfast to power you through the day, and are perfect for vegetarians and low carb, high protein diets.

Really easy to make and satisfying to eat! Add choc chips and nuts, or check out our recipes for more inspiration!

  • High Protein
  • Low Carb
  • Gluten Free
  • All Natural
  • No Added Sugar
  • Plant Based
  • Keto Friendly

Macros per regular cookie: Protein 10g | Carbs 3g | Fat 14g
Macros per JUMBO cookie: Protein 20g | Carbs 6g | Fat 29g

One packet of Protein Cookie mix makes…

10 jumbo cookies!

So how do they taste?

A delicious chewy base that you can add your favourite ingredients to, these Protein Cookies are made with wholesome nuts and seeds with a hint of warming cinnamon and vanilla.

Ingredients

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Lupin, rice protein, kibbled sunflower, almondmeal, coconut, natural flavours and spices (vanilla bean powder, plant extract, cinnamon), natural sweeteners (erythritol, stevia), baking powder, salt.

CONTAINS LUPIN AND ALMOND.

May contain traces of other nuts, milk and sesame.

Made with love in Australia from natural Australian Ingredients.

To make 5 jumbo chunky choc cookies, you'll need:

• 1/2 this packet of mix (175 g)
• 50 g dark chocolate, chopped
• 60 g walnuts (or your favourite nuts), chopped
• 40 g melted butter or coconut oil (3 Tbsp)
• 1 large egg (or 1 chia egg)
• 1/4 cup milk of choice (60 ml)

Prepare
Preheat a fan forced oven to 160°C and line a flat tray with baking paper.

Mix
Place all dry ingredients in a large bowl and combine. In a separate bowl whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry and combine well. Cookie mixture should be crumbly but hold together when rolled into a ball.

Roll
Take a heaped tablespoon of mix, roll into a ball then flatten and shape the edges. Place on your lined baking tray. Repeat process for all remaining cookies.

Bake
Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.

Storage
Cookies can be stored in a sealed container on bench for 2 days, in the fridge (1-4°C) for up to 5 days or in the freezer (-18°C) for up to 3 months.



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