Never struggle for low carb or keto snack ideas again with these easy to make, Low Carb Plant Protein Cookies.
Easy to make and satisfying to eat! Add your favourite cookie flavours to create your ideal, low carb, Protein Cookie. Each pack makes 15 cookies, to keep in the fridge or freezer ready for a keto snack attack! At less than $2 per cookie (including all additions) they make a super economical, nutritious, keto snack. Check out our recipes for more inspiration!
✅ Australian Plant Protein ✅ Keto-Friendly – No Added Sugar ✅ Gluten Free ✅ Easy to make
From 19th January 2021, this product is made using Australian Faba Protein. This has resulted in a delicious, less “proteiny” taste with great macros. It is also now totally vegan friendly with no eggs required.
So happy to hear that you are loving the new recipe of our Protein Cookies! We agree, we love them too. Thanks for your feedback, Chloe! Jo :)
GG
09/07/2021
Gisela G.
AU
Lovely cookie mix
When I made the cookies I found them crumbly when rolling into balls. They were very nice when baked.
I followed the slice recipe from the website with the other half of the packet and really love that.
Hey Gisela! The cookie bars look so good! Thanks for your review. So pleased you enjoyed this mix. If you find the mix a little crumbly, add a touch more water, this should help with the crumbliness. Cheers, Jo
To make 15 Protein Cookies (Choc, Almond & Cranberry), you’ll need:
Contents of this pack
1/2 cup warm water
100g flaked almonds
40g dried cranberries, chopped
120g butter/ coconut oil, melted
100g PBCo. Sugar Free Choc Chips
PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
Mix – Combine all dry ingredients in a bowl. Add melted butter and warm water. Work with the back of a spoon to combine. Mixture will be crumbly but hold together when rolled into a ball. Roll – Take a heaped teaspoon of mix, roll into a ball, flatten and shape the edges. Place on lined tray and repeat for the remaining cookies. Bake – Place cookies in preheated oven and bake for 15 minutes or until golden brown. Remove from oven, let cool for 10 mins then enjoy!
Storage – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months., but enjoy at room temperature. Store dry mix in a cool, dry place away from light.
Some of our favourite Plant Protein Cookie recipes are;
Some of our favourite feedback on our Plant Protein Cookie Mix:
Brooke A. ⭐️⭐️⭐️⭐️⭐️ “The cookies are SO GOOD – Super easy and delicious and I don’t have to feel guilty about my mid-morning snack!”
Emma ⭐️⭐️⭐️⭐️⭐️ “O.M.G – 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 macadamia’s (FYI- an AMAZING combination!).”
Morgan H. ⭐️⭐️⭐️⭐️⭐️ – “Yummmm – I’ve brought a couple of products off the website and the cookies are by far my favourite 🙌”
AU
NZ
