Protein Cookies

I have so many cookies recipes and each of it is better and better. But this recipe is very peculiar because this babies has 6g of protein! Now, I can be a “guilt-free cookie monster”. This cookies do not need baking. They are raw and vegan. They are made with cashew flour (I blend my own), flour, lots of cinnamon, nut butter and organic agave. The drizzle on top is pea protein, more cinnamon, coconut oil and vegan milk.

They are very easy to make, with friendly ingredients. You can obtain the pea protein here: Pea Protein. I got a batch of 22 guilt free cookies!

Nutrition facts: 6g fat 10g carbohydrates 6g protein


yield: 20-22 cookies

For the cookies:

1.5 cup cashew flour (I blended mine but you can buy it. You can also try it with almond flour)

1/4 cup flour

2 scoops pea protein powder

1 T cinnamon

1/2 cup nut butter (I used almond)

1/2 cup organic agave

1 T vegan milk

For the drizzle:

3T pea protein powder

a drizzle of cinnamon

2T coconut oil

vegan milk (until reaching a sauce consistency)


1- Mix all of the dry ingredients.

2- In a small sauce pan, mix the wet ingredients and in low heat and stir them until completely mixed.

3- Now, add the liquid mixture into the dry mixture and mix until completely coated.

4- Take about a scoop (1 T) pf the mixture, put it in a cookie tray and flatten it.

5- Repeat the process until the batter is over.

6- Put them in the refrigerator while you prepare the icing.

For the icing:

1- In a small sauce pan, stir all of the ingredient in low heat until everything is homogeneous.

2- Turn off the stove. Take out the cookies from the refrigerator. Take a tablespoon and pour the icing over the cookies.

3- Once done, store the cookies again in the freezer and let them sit for at least 30mins. Then you can pass them to the refrigerator.

After the successful result that these cookies had (My mom wanted another batch for her sweet tooth craving! She asked me to make more for her and my grandfather because they are low in sugar, have healthy fats and protein so they want to include this protein cookie as their healthy sweet alternative), I was curious to make a chocolate version  Hands up chocolate lovers!

I also liked the black and white contrast between the chocolate cookie and the coconut drizzle.

To make these cookies you just need to change the flour for the cocoa powder. Instead of using 1/4 cup of flour you are going to use 1/4 cup of cocoa powder. Second, change the almond butter for a chocolate one. I used my Chocolate Peanut Spread. The batter may be a little bit when you make it. To fix it add a tablespoon of water at a time until having the correct consistency to shape the batter into cookies. These chocolate version has 6g of fat, 5 g of carbohydrates and 4g protein.