Grain-Free Protein Cookies

Protein cookies are a great way to add some extra cookies to your day. And protein. But I dug this recipe back out and made a few adjustments from the original one I made years ago. My first recipe used whey isolate protein but I have since switched to a vegan protein because it’s easy on my stomach. I also adjusted the peanut butter down to make denser cookies and tried this for the first time with creamy almond butter and it was amazing!

So what made me want to incorporate some protein cookies into my day? Well, we are home on self-quarantine and of course, snacking has been (as it always has) my biggest struggle. I find myself snacking when I’m not even hungry. I have also been craving cookies and almond milk and instead of continuing a very unhealthy love affair with Oreos, I decided to create a healthier cookie I could snack on.

Grain-Free Protein Cookies 


¾  cup creamy peanut butter

¾ cup coconut sugar

1 egg

2 scoops Detox Organics Vanilla Protein



  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl combine coconut sugar and vanilla protein powder and mix together completely. 
  3. Add egg and peanut butter and mix thoroughly. 
  4. Roll into 9 cookies (or 12 smaller ones) into balls and place them on the cookie sheet. Press gently down on cookies to flatten them in a cross pattern with a fork.
  5. Bake for 10-12 minutes until golden brown.
  6. Let them cool for 15 minutes on the cookie sheet before moving.


Notes for better cookies: 

I originally used 1 cup of peanut butter for bigger cookies but cut it down to make denser cookies when baked. If you like lighter cookies use a full cup of peanut butter.

Creamy almond butter works well in these too. Be sure to use creamy and no stir to make the recipe work. 

When mixing the ingredients all together I like to use clean hands because it really gets all the ingredients combined as best as possible. 

These cookies do not spread almost at all so they will be as flat and large as they are when you put them in. Be sure to size them according to how big you want them. 

Pressing them with a fork helps keep them a good depth for cooking all the way through.

Letting the cookies cool for a full 15 minutes helps keep them together so they don’t break apart when you move them.