Packed with natural plant proteins & no hidden nasties, these Protein Cookies are the ultimate low carb snack or breakfast to power you through the day, and areĀ 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!
CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.
Made with love in Sydney, Australia
One pack of Plant Based Protein Cookie Mix makesā¦
20 Regular Size Cookies, or 10 JUMBO Plant Based Protein Cookies
So how do our Plant Based Protein Cookies taste?
āļøāļøāļøāļøāļø “The cookies are SO GOOD. Super easy and delicious and I donāt have to feel guilty about my mid-morning snack!” ā Brooke A. (AU)
āļøāļøāļøāļøāļø “Yummmmmy yummy cookies I love this cookie mix as now i can have a cookie and not feel bad about it.” ā Mel S. (NZ)
Hey Michelle! Thanks for your review. We are very happy to hear that you love our Protein Cookies! Cheers, Jo :)
SB
30/08/2019
Sarina B.
AU
Protein Cookies
Really easy to make, used 85% dark chocolate added only 70g of nut macadamia for that is all I had in the cupboard at the time and was very pleased with the overall taste as we didnāt found it bitter or dry this time.
Back up Cookies are ALWAYS a good idea! :) Thanks for your review, Carlye. We are so happy to hear that you love our Protein Cookie base mix. Cheers, Jo :)
RL
21/08/2019
Rhonda L.
AU
COOKIES
Absolutely love them and can't wait to try the white choc & macadamia!
PREPAREĀ – Preheat a fan-forced oven to 160Ā°C and line a flat tray with baking paper.
Mix – Place all dry ingredients into a large bowl and combine. In a separate bowl, whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly, but hold together when rolled into a ball.
Roll – Take a heaped teaspoon of mix, and using your hands roll into a ball, then flatten and shape the edges. Place on baking tray. Repeat process for all remaining cookies.
BakeĀ – Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
StorageĀ – Cookies must be stored in the fridge (1-4Ā°C ) for up to 5 days, or freezer (-18Ā°C ) for up to 3 months.
Some of our favourite Plant Based Protein Cookie recipes are;
Some of our favourite feedback on our Plant Based Protein Cookie Mix:
Brooke A.Ā āļøāļøāļøāļøāļøĀ “The cookies are SO GOOD āĀ Super easy and delicious and I donāt have to feel guilty about my mid-morning snack!”
Emma āļøāļøāļøāļøāļø “O.M.G āĀ These cookies are absolutely delicious and are so simple and quick to make- I think the most time I spent was chopping the dark chocolate (Lindt 90%) and the macadamiaās (FYI- an AMAZING combination!).”
Morgan H. āļøāļøāļøāļøāļø ā “Yummmm āĀ Iāve brought a couple of products off the website and the cookies are by far my favourite š”
CONTAINS LUPIN AND ALMOND. May contain milk, egg and sesame.
Made with love in Sydney, Australia
Nutritional Information
Servings per package: 20 Serving size: 39g (1 cookie)^
Avg. Qty. per serving
Avg. Qty. per 100g
Avg. Qty. per 100g Dry Mix
What if I ate ALL 20 Cookies?*
Energy
703 kJ (168 Cal)
1800kJ (430 Cal)
1500 kJ (359 Cal)
14060 kJ (3360Cal)
Protein, total
8.9 g
22.7 g
38.4 g
178 g
- gluten
0 mg
0 mg
0 mg
0 mg
Fat, total
13.3 g
34.0 g
16.7 g
266 g
- saturated
5.2 g
13.3 g
4.8g
104 g
Carbohydrate
2.8 g
7.2 g
7.5 g
56 g
- sugars
0.9 g
2.3 g
2.2 g
18 g
- added sugars
0 g
0 g
0 g
0 g
Dietary fibre
3.6g
9.2 g
18.2 g
72 g
Sodium
85 mg
219 mg
274 mg
1700 mg
^When prepared as directed using unsweetened almond milk, butter and Lindt 90% Dark Chocolate. All values are averages and are subject to seasonal variation. *Probably don't do this.
AU
NZ
