Toasted Muesli Protein Cookies
Prep time
Cook time
Total time
With a delicious mix of nuts, seeds, coconut flakes and oats these protein cookies are loaded with extra flavour and crunch. Try adding some of the optional extras for lots of delicious variations!
Recipe type: Baking, Cookies, Protein Snack
Cuisine: Soy-free, Wheat-free, Vegetarian. Dairy-free, Egg-free and Vegan with substitution.
Serves: 20
  • 100g organic butter (or coconut oil/butter)
  • ⅓ cup coconut sugar (or other unrefined sugar)
  • 2 tbsp maple syrup
  • 1 organic, free range egg, lightly beaten (or 1 chia egg/flax egg)
  • 1 tsp baking soda
  • ½ cup wholemeal spelt flour
  • ½ cup almond meal
  • ½ cup protein powder of choice
  • ¼ cup pepitas
  • ¼ cup raw buckwheat kernels
  • 1½ cups Maple Almond Toasted Muesli (see recipe above)
  • Optional extras: cacao nibs, raisins or cranberries.
  1. Preheat oven the 180C and line baking trays with baking paper. Mix flours, muesli, pepitas and buckwheat in a large bowl. Set aside.
  2. Melt butter, coconut sugar and maple syrup in a medium saucepan over a low heat. Mix bicarb soda in a little water, remove saucepan from heat and add bicarb soda mixture stirring mixture as it foams and expands. Allow to cool for a few minutes.
  3. Add flour mixture and beaten egg to saucepan, stir well to combine. Place ½ tablespoon amounts of mixture on prepared baking trays with 5cm space for spreading. Cook for 12-15min or until golden then transfer to a wire rack to cool.
Nutrition Information
Serving size: 38g Calories: 157 Fat: 8.9g Saturated fat: 3.8g Carbohydrates: 12.8g Sugar: 7.2g Fiber: 1.2g Protein: 7.6g
Recipe by @OmNomAlly at