Kek's Protein Cookies*

*based on an original idea by Sara L

3 scoops vanilla whey or soy protein powder
1-2 tbs nut spread (I usually use almond, but peanut or hazelnut work too)
½ cup Ladybird Protein Crunch **
¼ cup almonds, chopped
¼ cup dried apricots, chopped
½ cup rolled oats
½ tsp vanilla extract
2 tsp Splenda or Xylitol
2-3 tbs warm water

Put protein powder into a bowl, rub in the nut butter with your fingers. Add oats, almonds and apricots, mix well. Dissolve Splenda in water, add vanilla. Add to other ingredients, mix in well with hands. If it’s too dry, add a little more water. It should stick together well when you squeeze it. Divide into 4 portions, roll into balls and flatten onto a tray lined with baking paper or foil, so they’re more or less cookie-shaped. Place in the fridge for an hour or so. No cooking required!

Wrap individually in foil – they transport fairly well, but I’d recommend putting the foil-wrapped cookie into a plastic container so it doesn’t get crushed.


Check the health food aisle at the supermarket for nut butter – it may be called almond spread, hazelnut spread, etc. If you use peanut butter, make sure it’s the Sanitarium 100% peanuts one – again, it’s usually in the health food aisle. (Or, Smuckers makes an all-natural peanut butter you can find at most regular grocery stores in the US.)


** If you can’t get Protein Crunch (available in Australia), substitute Lowan Soy Flakes with almond & apricot – it’s a gluten-free breakfast cereal, available in the health food section at Coles. In the States, look for the Atkins brand cereals or Kashi Go Lean, or substitute any low-sugar, high-protein, crunchy cereal of your choice.