High Protein Coconut Cookies
This recipe makes approximately 18 cookies.
- 1 ½ cups shredded coconut
- ½ cup sunflower seeds – raw, unsalted
- ½ cup protein powder
- 1 teaspoon vanilla
- ¼ cup honey
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil, melted
- 1/8 cup filtered water
- Preheat oven to 300°
- Roughly chop sunflower (or other) seeds or nuts in a blender/food processor/chopper into small chunks.
- Place all ingredients into a large bowl and stir together until blended. If the batter is too dry, add another tablespoon of melted coconut oil and/or a little more water until of batter consistency.
- Drop dough by heaping teaspoon onto a cookie sheet lined with parchment paper.
- Gently press the cookie dough with a fork to flatten.
- Bake for about 15 minutes or until golden brown.
- Cool for 10-15 minutes before enjoying.
Coconut Whipped Cream
Use this to make a filling, if desired.
- 2 14-oz. cans full-fat organic coconut milk
- 1/8 teaspoon vanilla extract
- ½ teaspoon cinnamon, nutmeg, or 1½ tablespoons raw cocoa (optional)
- 1-2 tablespoons raw honey or maple syrup (optional)
- Refrigerate the coconut milk for at least 24 hours before use to get the right texture. When ready to use, remove from the refrigerator and scoop off the cream at the top and spoon the into a chilled glass mixing bowl.
- Add vanilla and any optional ingredients.
- Use a high-powered whip on high until it reaches desired consistency.
- Spread between 2 cooled coconut protein cookies and press together to make a sandwich.
- Refrigerate any unused cream for up to 7 days.
Here’s how to make the coconut cookies work for your diet.
- If you’re diabetic, you may consider using organic stevia instead of honey to reduce the glycemic load. One-quarter of a cup of honey roughly equates to ½ teaspoon of powdered or liquid stevia.
- Vegan can replace the honey with maple syrup in a 1:1 ratio in either recipe.
- You can substitute sunflower seeds for pumpkin (or any other) seeds, making for a somewhat lumpier cookie. Alternatively, you can use 2 cups of shredded coconut and skip the seeds entirely.
- You can also adapt the recipe
You can enjoy these high-protein, low carb cookies for breakfast or as a healthy snack. If you have children, wrap them in wax paper for homemade vegan ice cream sandwich.