Gary’s high protein cookies recipe


  • Yield: 2 dozen


  • 1½ cups unsalted almonds
  • 1½ cups unsalted pecans
  • ¼ cup vegan margarine
  • 1 egg (use egg replacer)
  • ¼ cup pure light honey (tupelo or wildflower)
  • 1 teaspoon pure vanilla extract
  • 2⅓ cups coconut flour
  • 1 cup plant based protein powder (split peas, hemp, rice)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup chopped pitted dates
  • ¾ cup unsweetened chocolate chips (raisins may be substituted)
How to Make It
  1. Preheat the oven to 350 degrees.
  2. Place the almonds & pecans on an ungreased cookie sheet; bake for about 10 minutes, stirring frequently.
  3. Remove the toasted nuts; allow to cool.
  4. Meanwhile, in large bowl cream margarine with egg or egg replacer, honey & vanilla.
  5. In a separate bowl sift together the flour, protein powder, baking powder & baking soda.
  6. Add the dry ingredients to the egg mixture; mix well with a sturdy spoon.
  7. Add the cooled nuts, dates, & chocolate chips to the batter; mix well.
  8. Press dough into 2- to 3-inch cookies; bake on an ungreased cookie sheet for 10 to 15 minutes or until light brown in color.
  9. Remove from the oven; cool thoroughly. Store for up to one week in an airtight container.

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