The perfect keto friendly snack under 7g of carbs per cookie! Packed with 20g of protein, these jumbo cookies will power you through the day.
Great for vegetarians, plant based & keto diets.
✅ Keto Friendly – Low carb option for keto diets
✅ High Protein – 20g of protein per cookie
✅ Low Carb – Under 7g of carbs per cookie
✅ No Added Sugar – Nothing artificial
✅ Gluten Free – All our products are 100% gluten free
✅ All Natural – Natural Australian ingredients
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.
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)
Preheat a fan forced oven to 160°C and line a flat tray with baking paper.
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.
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.
Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
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.