Last summer, my mom fulfilled a dream she had been chasing for over a decade: she bought a cabin in the woods on a lake. After searching in three different states and countless different zip codes, she and my dad finally found the perfect little home-away-from-home last June.
Because most previous owners include all of the furniture, appliances, dishes, and linens when selling their cabins in that particular neighborhood, my parents had very little to purchase after receiving the keys. Mom added moose-themed towels and a few paintings of aspen trees to turn it into the exact rustic cabin she had imagined, but our entire family could tell she was completely smitten from the first moment she stepped foot inside.
My parents gave both my brother and me a key to the cabin in case we wanted to visit one of the weekends when they stayed home, so last month, my brother and his best friend headed up to the mountains to escape the scorching hot 110° weather in our hometown. Even though the forest expected temperatures around 90°, the lake nearby made that much more bearable!
They planned a few hikes for their trip: a leisurely one to the aspen-lined meadow a mile away from the cabin; another down to the beach for an afternoon of swimming in the refreshing, icy cold lake; and a third steep trek up the side of a mountain to see an impressive set of waterfalls crashing over the top.
With so much exercise packed into one weekend, I thought the boys could use a sweet yet healthy treat to make it through their sun-drenched hikes. Because my brother loves anything lemon-flavored, I baked these Lemon Poppy Seed Protein Cookies specifically for him!
Protein cookies… That sounds a little bit like an oxymoron, doesn’t it? But I promise it’s not! These gorgeous treats are lower carb, lower sugar, and packed with 5 grams of protein! Moreover, they’re gluten-free and clean eating… And basically healthy enough for breakfast too!
The base of these cookies consists of coconut flour and vanilla protein powder. Coconut flour behaves very differently than other flours! It’s about 3 times as absorbent, so we’ll only use about a third of how much flour you’d expect in a cookie recipe. We’ll also give the cookie dough time to rest to allow the coconut flour to absorb the moisture from the lemon juice.
This recipe is designed for whey-based protein powder. I used Jamie Eason’s Lean Body for Her vanilla whey protein powder, and I loved how its whey taste was less noticeable than in some other brands. Unfortunately, it’s no longer sold in stores, but this protein powder (another one of my favorites!) and this protein powder are very similar.
Other brands of whey-based protein powder may work, but remember, many protein powders behave differently in baking recipes! They usually absorb different amounts of moisture, and they often result in varying textures too. Some are slightly more absorbent and will require a touch more milk; others are less so and may need a bit more coconut flour. See my Protein Powder FAQ Page for more information!
Note: I do not recommend using plant-based protein powder in this recipe. In general, plant-based protein powders are much more absorbent than whey-based protein powders, so the cookies would most likely turn out dry and crumbly.
These cookies are sweetened with a combination of agave and stevia. Stevia is a no-calorie, plant-based sweetener that’s clean eating friendly. Because stevia sometimes has a funny aftertaste, I used a mix of two different kinds—Truvia and Swerve—to minimize any strange flavors. If you can only find one or the other, that’s fine! Just substitute it for the other as well.
After letting the cookie dough rest and dropping it on the baking sheet, you must flatten the cookie dough to your desired thickness and width. These cookies do not spread while baking! Use a spatula (I own these—aren’t they cute?) because the cookie dough will stick to your hands.
Here’s my big secret to the chewiest cookies: slightly underbake the cookies; then let them sit on the warm baking sheet for a few extra minutes. This allows the centers to continue to cook through without the outsides turning crisp and crunchy. This little trick keeps your cookies chewy for up to a week, if they last that long!
So here’s to sunshine, summer days, and sweet hiking treats! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your lemon poppy seed protein cookies!
Healthy Lemon Poppy Seed Protein Cookies
Ingredients
- ¼ cup (28g) coconut flour (measured like this)
- 2 scoops (84g) vanilla whey protein powder (really important – read Notes before beginning!)
- ¾ tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
- 1 tbsp (9g) poppy seeds
- 1 tbsp (3g) lemon zest (about 1 medium)
- 1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- 3 tbsp (45ml) freshly squeezed lemon juice (about 1 medium)
- ¼ cup (60mL) agave
- 2 tbsp (24g) Swerve granulated erythritol
- 2 tbsp (24g) Truvia
Instructions
- In a small bowl, whisk together the coconut flour, protein powder, baking powder, xanthan gum, salt, poppy seeds, and zest. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the lemon juice and agave. Mix in the Swerve and Truvia until completely dissolved. Stir in the coconut flour mixture until completely incorporated. Let the cookie dough rest for at least 10 minutes.
- While the cookie dough rests, preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet, and flatten to between ¼” to ½” thick. Bake at 325°F for 11-13 minutes. Cool the cookies on the baking sheet for at least 10 minutes before turning out onto a wire rack.
Notes
View Nutrition Information + Weight Watchers Points
Hi Amy.
I just got done making these, and let me just say that lemon flavor is amazing! But I did have a question about the dough. My dough was quite sticky and I kept adding more and more coconut flour but it didn’t really help it out. So I just baked it as is. The cookies turned out more like flat scones (I’m wondering if the dough was too thick on the pan? It was hard to squish it down because of how sticky it was). But they still tasted awesome!! Any advice on how to make it less sticky and more cookie like? I used optimum nutrition brand vanilla whey and everything else in the tecipe I used as listed.
Thanks!
I’m glad you enjoyed the flavor Bella! That texture is probably partially because of the protein powder that you used (I have no experience with it and don’t know how it performs in baking compared to the one that I used) and partially from the cookies’ thickness on the baking sheet. If the cookie dough is sticky, I always flatten it with a spatula, rather than my hands, because it doesn’t stick to the spatula as much. I use that trick for every cookie recipe that’s sticky! 🙂 Next time, I’d recommend adding a bit more protein powder, rather than coconut flour, and using that spatula trick. Also, try baking the cookies for 1-2 fewer minutes. That should really help!
Hi Amy – I just made these and they were divine! I did half cocount and half almind flour in an attempt to lower the carbs and up the protein. Didn’t have xantham gum so substituted the gum with ground flax and did chia instead of poppy. Held together fine! Thank you so much.
I’m so glad you enjoyed the cookies Hope! Thanks for including your recipe tweaks as well. I love hearing what works! 🙂
I haven’t had much success with high protein/low carb baking, but this recipe was great for what it is! I made them on a whim with what I had around. I didn’t have fresh lemon zest ( so added a bit more lemon juice), used a another brand vanilla whey protein (only about 65g), used honey instead of agave, and omitted the Swerve. I also didn’t have parchment paper so they browned a bit on the bottom, but still soft, chewy and deslish! The best tasting and most “cookie like” of all the recipies I’ve tried. I’ll for sure make again, and am excited to try more of your recipes!! Thank you for sharing 🙂
I’m so glad you enjoyed the cookies Katie! That means a lot to me that you enjoyed them that much if you haven’t had much success with high protein/low carb baking. I’m touched! 🙂 If you’re interested, you can find the my other protein cookie recipes here (and my protein muffin recipes here). I can’t wait to hear which recipe you pick next!
Hi,
Just ran across your site recently, made your Oatmeal Raisin Cookies and loved them! Would love to try these lemon cookies and was wondering how I would adjust the recipe to not use the protein powder? I assume that I could just use more flour? Thanks much!
I’m so glad you enjoyed my oatmeal raisin cookies Kent! Unfortunately, this recipe was specifically designed for protein powder and won’t turn out properly without it. However, I have a lemon cookie recipe here that doesn’t use protein powder! I’d love to hear what you think if you try that instead. 🙂
These turned out so good! I used Quest whey protein powder (vanilla milkshake) and had to omit the xanthan gum because I didn’t have any but they still help together very well. Next time I will bake them for less time, I left them in for 12 minutes and they are dryer than I would like, they would probably have been fine after 10.
So happy I found this recipe!!
I’m so glad you loved these cookies Helen! That means a lot to me. 🙂 And thanks for letting me know that your Quest vanilla milkshake protein powder worked — that’s really helpful to hear!
Amy,
Wow you’ve been busy in the kitchen. I’m going to try some of your sweet dessert recipes, my husband was recently diagnosed with diabetes, it’s been a challenge. I also loved your story of mom and dad finally getting a cabin, which is our little dream as well. I love authentic log cabins ? Thought your mom might like this custom made bread box to go in her lake cabin Here is the link https://www.etsy.com/listing/244353708/bread-box-with-black-bear-standing-on
Thanks for the inspiration, we love our sweets,
Carol
Thanks Carol! I really hope you find your dream cabin, and I’d love to hear what you think of my recipes that you try! 🙂
Great cookies! I made quite a few changes but I love this recipe!
Changes:
-Coconut flour to White Whole Wheat Flour
-Omitted Swerve and Truvia
-Omitted xanthan gum
-Swapped poppy seeds for chia seeds
Cookies came out great and are like soft and chewy, almost like a tea cake. The lemon is so refreshing and bright. I really think letting the dough mixture stand for 10 minutes help to keep it moist. Thank you for sharing this wonderful recipe! I’ll be making this again and again, and tweaking or using it as a base protein cookie recipe!
I’m so glad you enjoyed these cookies! That means SO much to me that you plan on making them again — thank you for sharing that with me! 🙂 And I really appreciate you sharing your tweaks as well; I always love to hear what modifications work!
Can you make these without agave? Perhaps increase the swerve or use monk fruit instead?
Yes! If you prefer, substitute ¼ cup of monk fruit (the kind that’s a 1-for-1 substitute for granulated sugar!) + ¼ cup of milk (any kind!) in place of the agave. 🙂 I can’t wait to hear what you think of these cookies Kelly!