Protein Shake Cookies


Superior Nutrition, In A Cookie

Version 1.0 of these was conceived while I was on a Whole30 so I couldn’t even taste them. But by the way my toddler gobbled them up I figured they tasted good. I shared the recipe on the disappearing videos on Instagram. I saved the recipe in the Notes section on my phone as I had the full intention to make these for myself when my Whole30 was over. Jack woke up with a severe hankering for breakfast cookies. I wanted to make something that was truly nourishing while fitting the cookie description.

I went for a flourless cookie with almond butter, coconut oil, egg and Rootz Protein. If you haven’t heard me go on about how much I love this stuff… you can read THIS.
But seriously, check out this ingredient list (copied from their website):

Egg White Protein, Sacha Inchi Protein, Hemp Protein

Electrolyte Blend
Coconut, Banana

Superfood Blend
Chia Seeds, Flax Seeds, Maca Root, Bee Pollen, Acai, Goji Berries, Blueberries, Royal Jelly

Green Detox Blend
Spirulina, Chlorella, Kale, Spinach, Broccoli

Other Ingredients
Natural Chocolate Extract, Natural Vanilla Extract, Stevia Leaf, Cinnamon, Natural Sea Salt

So then I mixed all the things I like to put in my protein shakes… and made a cookie! 

Version 2.0

While Jack’s cookies looked good, and he obviously liked them, I feel they needed a moist component. Ha, I said moist. What a weird word. Anyway, back to being an adult.

I added a mashed banana to the mix and I really like how they turned out. I didn’t taste version 1.0… but these are keepers. Bonus… NO ADDED SUGAR. That’s right, the stevia in the protein blend, plus whatever sugar or sweetener the chocolate has and the mashed banana are all the sweet loving these babies need.

I think they are great post-workout recovery snacks, or breakfast cookies. Especially if you use espresso spiked chocolate like I did!

*I don’t recommend giving you toddler cookies with espresso spiked chocolate. 

This is the Dark Chocolate with Espresso Beans that I used in Version 2.0

These are the Dark Chocolate Chips sweetened with Stevia that I used in Version 1.0

I HIGHLY RECOMMEND the Espresso spiked chocolate… not only do I LOVE the flavor of coffee in chocolate, but it adds a little ompf! to your post workout or morning treat!

*I be this batter would make an excellent cupcake, but I didn’t want cupcakes… I wanted cookies. Just saying. They bake up bread-like!

Protein Shake Cookies
Yields 6
Write a review
Cook Time
12 min
Total Time
17 min
Cook Time
12 min
Total Time
17 min
171 calories
14 g
34 g
12 g
4 g
4 g
53 g
153 g
10 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 171
Calories from Fat 101
% Daily Value *
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 34mg
Sodium 153mg
Total Carbohydrates 14g
Dietary Fiber 2g
Sugars 10g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 yellow banana
  2. 1 tsp coconut oil
  3. 2 heaping tbsp unsweetened almond butter (smooth or crunchy, well mixed)
  4. 1 large egg
  5. 1 scoop Rootz Paleo Superfood Protein (*changed from 2 scoops to 1 since the scoop got bigger)
  6. 1/2 tsp baking soda
  7. pinch of coarse sea salt
  8. 1/2 heaping cup of chocolate chips, or chocolate bar (with espresso!)
  9. 1/4 cup chopped pecans (optional)
  1. Pre-heat oven to 325F convection bake (or 350F bake).
  2. In a bowl add in the peeled banana and use a fork to mash it.
  3. Add in the coconut oil, almond butter, vanilla extract and the egg.
  4. Mix well, until mostly smooth.
  5. Add in the protein powder, baking soda and salt.
  6. Mix well.
  7. Fold in the chocolate if adding pecans, do it now. Fold in.
  8. Use a nonstick baking sheet or line with parchment paper.
  9. It will be a little like cake batter. Not to worry.
  10. The batter will be dark in color because of the protein, when they bak they will be a caramel color with a slight green tinge.
  11. Drop tablespoons tablespoon of cookie dough 2 inches apart.
  12. Bake for 10-12 minutes, until they brown lightly.
  13. Let cool. Use thin spatula to scrape off the sheet pan.
  14. Enjoy!
The Castaway Kitchen