The Consummate Carnivore Cookie
It’s the only carnivore cookie recipe you’ll ever need! Easy to make, memorize - and then customize for any occasion and flavor preference. Whether you like crunchy or chewy, chocolate chip or Snickerdoodle - use this recipe to make them all!
Here you can see two types of cookies made with my recipe! At the top, mint chocolate chip. Below, blackberry cookies with nootropic icing.
The grocery store is stocked with shelves of products that have hopped on the latest marketing trends. Even toaster pastries and bags of chips are now claiming to have “high protein” and “lower sugar.” I’m certainly glad that more people are looking to eat more protein and less sugar, but purchasing highly processed boxes of protein bars with a CVS receipt length list of unpronounceable ingredients is a true recipe for inflammation and metabolic injury.
That’s why I’m incredibly proud of this recipe - it’s a labor of love I’ve tirelessly worked on for years before hitting the perfect formula. It’s the perfect cookie that you can customize for your carnivore or keto lifestyle, and because it uses actual food, it is naturally high in protein and healthy fats without the “carbage” you’ll find on the shelf. I provide links to the specific products I use, and while I certainly encourage you to experiment with substitutions as you wish, it’s likely I’ve tried every combination of protein powders and sweeteners out there. Trust me, I had many disastrous batches before finalizing this recipe, so I encourage you to try it with my specific recommendations first!
Once you master the basic cookie recipe, you can create any flavor, texture, or shape to fit your fancy. Add chocolate chips or icing, use molds or cutters to celebrate a holiday, and create unique flavor combinations (blackberry vanilla cheesecake, anyone?). Below the recipe you’ll find a myriad of methods I’ve used to craft creative cookies. Experiment and discover your new favorites!
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Ingredients
1 stick (1/2 C) unsalted butter
2 scoops or 2 individual packets (about 80g) Keto Chow protein powder. *Note: The flavor of Keto Chow you use will become the flavor of your cookie!
1 scoop (1g) Julian Bakery pure monk fruit powder
1 large egg
1 tablespoon (1 packet) unflavored gelatin
1/4 teaspoon starch-free baking powder (I use Bakewell’s)
1/4 cup egg white powder, plus more for dusting (I use Judee’s)
Directions
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Place the butter in a medium mixing bowl and microwave in short increments until melted. Add protein powder and monk fruit to the butter and mix thoroughly with a whisk or fork.
Add the egg, gelatin, and baking powder; mix until combined.
The batter will be sticky at this point. Gradually add the egg white powder while mixing the dough. Continue adding until the dough becomes slightly crumbly as shown in the photos.
Dust your hands with egg white powder and roll the dough into balls. Press them firmly onto the cookie tray and bake for 12 minutes. Cookies should be golden around the edges. Remove from the oven and allow to cool completely.
The mixture will initially be very sticky. After adding all ingredients, add more egg white powder to make the dough pliable.
This is an example of a better consistency. Ready to form into cookies and bake!
Mix it up! Try these Options for Customization!
Chocolate Chips
It’s easy to make ketovore chocolate chips, thanks to the fellas at Keto Brick! Their Primal Fudge brick is a tallow-based chocolate delight, packed with beef organs and other powerhouse nutrients. I melt down the bricks and pour them into chocolate chip molds, allow them to freeze overnight, then add them to my cookie dough before baking. Using chocolate chips to make gains in the gym? Uh, yes please!
Icing
You can make great icing with melted Keto Bricks as well. My favorite flavor to use is the appropriately named Tallow Nootropic Icing brick.
If you prefer a traditional icing, there are many fantastic keto and carnivore icing recipes on the web. I simply combine heavy cream with powdered monk fruit until the desired consistency is achieved.
Shapes and Textures
I’ve amassed quite the collection of silicone molds for baking cookies into shapes. If you want them uniformly sized, try this puck-shaped mold. Amazon has a seemingly limitless supply of fun shapes, from sharks to Lego bricks and even your favorite Disney characters.
You can also take the dough and roll it out between two pieces of wax paper, then use cookie cutters to form fun shapes. If you’re looking for a way to involve the kids, this is it! Perfect for holidays or themed parties.
I recently discovered the joy of embossed rolling pins to create beautiful patterns! Dust the rolling pin with dried egg whites, then firmly roll it over your dough in one authoritative swoop. I like to bake it as one giant cookie, then break it apart. I now have several patterned pins, but this one kicked off the collection!
Now for the classic cookie conundrum: chewy or crunchy? I personally like my cookies to have a bit of crunch, but it’s easy to make this recipe to your preference. Simply add more egg white powder to produce a crunchier cookie, and reduce or eliminate the egg white powder for chewy cookies. When you’re rolling the dough into balls for baking, you can keep the cookies as balls for a chewy doughy delight. Smash the balls flatter for a crunchy cookie with those golden edges.
Fun Flavor Fusions
Instead of using two scoops of the same protein flavor, mix up your own combinations! I’ve whipped up some wacky mishaps, but these combinations proved to be delightful!
Lemon Meringue & Blueberry Pie
Coconut Cream Pie & Banana
Salted Caramel & Vanilla
Chocolate Toffee & Snickerdoodle
