Apple Cinnamon Protein Cookie

Our Apple Cinnamon Protein Cookie is full of goodness from nutrient-dense seeds and nuts, sans gluten and sugar. A great option for a quick brekkie-on-the-go with warming cinnamon and a hint of sweetness from apple.

By Joanne  , Print

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  • Prep 10 MINS
  • Cook 20 MINS
  • Yields 10


 1/2 pack (175g) Plant Based Protein Cookie Mix

 1 small apple, grated (125g)

 1/3 cup sunflower seeds (45g)

 1/3 cup pumpkin seeds (pepitas) (45g)

 2 tsp cinnamon

 2 eggs OR 2 'vegan eggs' made with PBCo. Egg Replacer

 1/3 cup coconut oil, melted (80ml)


1Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.

2Make the 2 'eggs' as per instructions on the pack of PBCo. Egg Replacer .

3Place all dry ingredients (cookie mix, grated apple, seeds and cinnamon) in a large bowl and combine.

4Add the melted coconut oil and the chia 'eggs' (once it has set into a gel-like thick consistency) into the dry mix and combine well. Cookie mixture should be crumbly but will hold together when rolled into a ball.

5Take a heaped tablespoonful of the mix, roll into a ball, then flatten and shape the edges.

6Place on your lined baking tray. Repeat process for the remaining 5 cookies.

7Place cookies in preheated oven and bake for 20-25 minutes or until golden brown.

8Remove from oven and transfer to a cooling rack.


1You can swap out any nuts or seeds with what you prefer.


Serving size54g
Energy200 Cal (837 Kj)
Fat, total15.5g
- Saturated fat8g
Carbohydrate, total3.8g
- Sugar2.1g

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