Plant Based Protein Cookies

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.

✅ Plant Based ✅ Gluten Free ✅ Keto Friendly

One packet of Protein Cookie mix makes…

10 jumbo cookies or 20 regular 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.


button-gluten-free button-gluten-free

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

May contain traces of other nuts, milk and sesame.

Made with love in Sydney, Australia from at least 65% Australian ingredients.

Nutritional Info

Servings per package: 10 jumbo cookie
Serving size: 88 g (1 jumbo cookie)
per serve per 100g of mix
Energy 1545kJ 368Cal 1727kJ 411Cal
Protein, total 20.0g 42.5g
- gluten 0.0mg 0.0mg
Fat, total 28.8g 19.8g
- saturated 10.9g 5.2g
Carbohydrate 6.2g 8.5g
- sugars 2.2g 3.0g
Dietary Fibre 7.0g 17.2g
Sodium 175mg 265mg

^Nutritional values are averages only and are subject to seasonal variation. The above values relate to the product when prepared as directed using unsweetened almond milk, butter and lindt 90% cocoa chocolate.

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.


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