Hulk SMASH Protein Cookies
Prep time
Cook time
Total time
Makes 6 cookies (about 4" each).
  1. Mix protein powders, stevia, and baking powder. Set aside.
  2. Mix coconut butter and egg whites until well combined.
  3. Add dry ingredients, and mix to combine. You may need to use your hands to get it fully combined.
  4. Set cookie dough on a sheet of parchment paper and roll out to about ¼" thick.
  5. Cover with plastic wrap and refrigerate for 10 minutes.
  6. Remove cookie dough from refrigerator, and cut cookies with cookie cutter. Lay on parchment-lined cookie sheet.
  7. Preheat oven to 325F (163C).
  8. Set cookies in refrigerator for about 5 more minutes before pressing the stamp to make the fist indentations.
  9. Then bake for 7-9 minutes, just until firm.
  10. Remove from oven, let cool, and enjoy! Store in the refrigerator.
A note about substitutions: For dairy-free or vegan versions, replace the whey with vanilla rice or pea protein, and the egg whites with a flax egg. I wouldn't recommend using all whey protein in this recipe. See my Recipe Basics video for what happens when you use the wrong kind of protein powder in a recipe. Texturally, other nut butters would work here, but they may affect the color of the cookies.

Also, you can get your eggs to room temperature more quickly by placing them in a bowl of warm water.
Nutrition Information
Serving size: 1 cookie Calories: 206 Fat: 13g Carbohydrates: 8g Sugar: 2g Fiber: 5g Protein: 14g
Recipe by Andréa's Protein Cakery at