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What is Lenny & Larry's The Complete Cookie?
Lenny & Larry's The Complete Cookie is a vegan protein cookie in a generous format. A 113 g cookie provides 16 g of plant protein and 10 g of fibre, for 400 to 420 kcal depending on the flavour. It can be eaten in one go or shared between two.
The brand is American and it is the one that launched this format in the United States. The thinking behind it is simple: rather than making a protein bar and giving it a round shape, make a real cookie — soft texture, thickness, size — and build a plant protein blend into it. The result has little in common with a bar.
The flavours in the range: Chocolat Chip, Chocolat Donut, Peanut Butter, Peanut Butter Chocolat, Salted Caramel, White Chocolat, Otmeal Raisin, Birthday Cake and Big Time Brownie. The rest of the brand can be browsed in our Lenny & Larry's category, and the other products in the range in our protein cookies selection.
What does one Complete Cookie contain?
| Composition | Per 113 g cookie | Per half cookie |
|---|---|---|
| Energy | 400 to 420 kcal depending on the flavour | 200 to 210 kcal |
| Plant protein | 16 g | 8 g |
| Dietary fibre | 10 g | 5 g |
| Carbohydrate | varies with the flavour | — |
| Protein sources | Vital wheat gluten, pea protein, rice protein | |
| Format | Individual 113 g cookie | |
The figure that really matters is not 16, it is 113. This cookie weighs 113 g, where a typical protein bar weighs 55 to 65. The 16 g of protein and 10 g of fibre therefore relate to a product twice the size — and at 400 to 420 kcal, that is the calorie equivalent of a light meal, not of a snack. It is the most useful thing we can tell you before you buy, and it is the one thing product pages in this category systematically forget to mention.
The protein blend rests on three plant sources: vital wheat gluten, pea protein and rice protein. The pea-rice pairing is a classic and a coherent one, the two complementing each other on their amino acid profile. Vital wheat gluten provides the structure and a good share of the protein — it is also why this product contains wheat, despite its vegan positioning.
The 10 g of fibre come largely from inulin. It is a soluble fibre widely used in reformulated products, and it has a practical consequence you should know about: the manufacturer itself points out that excessive consumption can have a laxative effect. Ten grams of fibre in a single product is a lot, and for someone not used to it, a whole cookie eaten in one go can make itself felt during the afternoon.
On the regulatory side, the wording “source of fibre” is a regulated nutrition claim, and the protein content justifies the authorised claim that protein contributes to a growth in and the maintenance of muscle mass. No promise of satiety, digestion or weight control, on the other hand, is authorised for this type of product: we are describing a composition, not an effect.
List of ingredients
Chocolate Chip flavour: enriched WHEAT flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), protein blend (vital WHEAT gluten, pea protein, rice protein), dark chocolate chips (unsweetened chocolate, sugar, cocoa butter, dextrose, natural vanilla extract), inulin, cane sugar, invert sugar, vegetable glycerine, palm fruit oil, sunflower or rapeseed lecithin, natural flavouring, bicarbonate of soda, salt, xanthan gum, guar gum.
Allergen: WHEAT (gluten). The manufacturer states a recipe with no soya, no dairy, no egg, no high-fructose corn syrup, no artificial sweetener and no polyol. Made in a facility that also handles peanuts, tree nuts, soya, milk and eggs: traces are possible. The composition varies with the flavour — the Peanut Butter versions contain peanuts. Check the packaging of the flavour you receive.
How should the Complete Cookie be eaten?
Portion: half a cookie, or a whole cookie. Drink: a large glass of water, the fibre needs it. Timing: as a snack 30 to 60 minutes before a session, after training, or during the day. Frequency: one portion a day is plenty. Duration: there is no notion of a course here, it is a food.
Start with half. That is not a precaution for the sake of it: 113 g in one go, with 10 g of fibre, is a lot for someone discovering the product. Half a cookie already represents 8 g of protein and around 200 kcal, which amounts to a proper snack. You can keep the other half for the next day, as the wrapper reseals very well.
A few seconds in the microwave completely change the texture. The cookie becomes soft, almost molten, and the chocolate softens. It is the tip we give most often over the counter, and it is the one that wins people over when they found the product dry.
Before a session, allow 30 to 60 minutes. With 10 g of fibre and a dense texture, a whole cookie swallowed ten minutes before training will not sit comfortably. After training, on the other hand, it does the job of a snack very well, particularly alongside a piece of fruit.
As for storage, there is nothing special to it: reseal the wrapper, keep it dry and away from heat. It keeps for several weeks at room temperature, which makes it a useful standby to keep in a bag or a desk drawer — much like protein bars, in a far more substantial format.
Who is the Complete Cookie for, and who is it not for?
It suits someone looking for an indulgent, filling snack with a decent protein contribution, and who is not working to a tight calorie budget. It is particularly well suited to people on a vegan diet: in this category, genuinely vegan and genuinely enjoyable options remain rare.
It is not suitable for people who are gluten-intolerant or coeliac, as wheat flour and vital wheat gluten are two of the first ingredients. This is the most counter-intuitive point about the product: vegan does not mean gluten-free, and a lot of people confuse the two.
Nor is it suitable if you digest soluble fibre badly. Inulin causes bloating and intestinal discomfort in some people, and 10 g in a single product is a high dose. The manufacturer does in fact flag a possible laxative effect in the event of excessive consumption. Start with half, drink water, and you will quickly see how well you tolerate it.
What you should not expect from it. It is not a slimming product: at 400 to 420 kcal, it weighs on a day's intake. It does not replace a balanced meal and it does not build muscle by itself. And if your goal is purely protein intake, 16 g for 410 kcal remains a modest ratio — a serving of protein powder provides more for four times fewer calories. This cookie is bought for the pleasure of it, with a better nutritional profile than an ordinary biscuit: that is honest enough, and it is enough.
Protein cookie or protein bar?
The two take up the same place in a bag, but they do not answer the same need, and the format settles the question.
A protein bar is denser in protein and much lighter in calories. Reckon on 20 g of protein for 200 to 230 kcal in a 60 g bar, against 16 g for 400 to 420 kcal here. If your goal is to cover a protein intake without blowing up the day, our protein bars category is more efficient, no question.
The cookie wins on pleasure and on satiety. It is a real biscuit, soft, eaten slowly, and it fills you up — the 10 g of fibre have a lot to do with that. For a mid-afternoon snack, or for someone who struggles to hit their calories, it does the job better than a bar swallowed in thirty seconds.
Two other options depending on your goal: if you are after a plant-based, low-calorie snack, our plant protein category opens up other possibilities; and if it is the indulgence that counts, a slice of wholemeal bread with peanut butter works out far cheaper for a fairly similar profile.
Frequently asked questions
How much protein is there in one cookie?
16 g of plant protein for a 113 g cookie, from a blend of vital wheat gluten, pea protein and rice protein. Half a cookie provides 8 g. The energy value ranges from 400 to 420 kcal depending on the flavour.
Is the cookie really vegan?
Yes, the manufacturer states a recipe with no dairy, no egg and no soya. Be careful not to confuse vegan with gluten-free: wheat flour and vital wheat gluten are among the first ingredients, so this product does contain gluten.
Can you eat it if you are coeliac?
No. The recipe contains enriched wheat flour and vital wheat gluten. This product is to be avoided in cases of coeliac disease or gluten intolerance, whichever flavour you choose.
Why can 10 g of fibre be a problem?
Because a large part of it comes from inulin, a soluble fibre that ferments in the gut. The manufacturer flags a possible laxative effect in the event of excessive consumption. Start with half a cookie and drink a large glass of water: in most cases, that is enough.
Which flavours are available?
In the range: Chocolat Chip, Chocolat Donut, Peanut Butter, Peanut Butter Chocolat, Salted Caramel, White Chocolat, Otmeal Raisin, Birthday Cake and Big Time Brownie. The composition varies slightly from one flavour to another, particularly on allergens: the Peanut Butter versions contain peanuts.
Should it be eaten in one sitting or two?
As you please, but the manufacturer itself sets the portion at half a cookie. At 400 to 420 kcal each, half already amounts to a complete snack. The wrapper reseals easily and the product keeps for several weeks in a dry place.
Is it suitable before training?
Yes, provided you allow 30 to 60 minutes and stick to half a cookie. The density and the 10 g of fibre make it uncomfortable if you eat it just before you start. After a session, on the other hand, there is no waiting time to observe.
Where can you buy Lenny & Larry's The Complete Cookie?
The cookie can be ordered individually from this page, in the flavours available, and we ship throughout France and Europe. At our Vendargues shop, about ten minutes from Montpellier, this is the product we recommend when someone asks us for a vegan snack that will keep them going — but we always warn about two things: it contains gluten, and 113 g is a real mouthful. The rest of our snack ideas can be browsed in the protein snack category.
What is the IO Genix Protein Doughnut?
IO Genix Protein Doughnut is a ready-to-eat filled doughnut, sold singly. One 70 g doughnut provides 9 g of protein for 277 kcal, with 25 g of carbohydrate and 13 g of fat. There are four recipes, with different fillings — praline, speculoos, white chocolate — and the composition varies from one version to another.
What sets this product apart from a bakery doughnut comes down to the first ingredient on its list: egg white comes top, ahead of the flours. That is highly unusual for a pastry, and it is what explains the product's protein-to-calorie ratio. A whey protein concentrate rounds out the contribution.
Two other formulation choices are worth flagging: the absence of palm oil, replaced by sunflower and soya oils, and the use of maltitol as a sweetener in place of part of the sugar. The rest of the Spanish range appears in our IO Genix aisle, and the other snacks of this kind in our protein snacks aisle.
What does a Protein Doughnut contain?
| Values | Per 70 g doughnut | Per 100 g |
|---|---|---|
| Energy | 277 kcal | around 396 kcal |
| Fat | 13 g | around 18.6 g |
| of which saturates | Not published | Not published |
| Carbohydrate | 25 g | around 35.7 g |
| of which sugars | Not published | Not published |
| Fibre | Presence stated, amount not published | Not published |
| Protein | 9 g | around 12.9 g |
| Salt | Not published | Not published |
The per 100 g column is calculated from the per-doughnut values published by the manufacturer.
9 g of protein for 277 kcal works out at around 13% of the product's energy: the European threshold of 12% is cleared, so the “source of protein” claim applies. For a doughnut, that is remarkable. The comparison with a bakery pastry of the same weight speaks for itself: that one generally provides 4 to 5 g, for a calorie total that is often higher.
Several rows in the table are still empty, and we are not going to fill them in. The manufacturer publishes neither the sugars content, nor the saturates content, nor the salt content, and simply states the presence of fibre without giving the amount. These are figures that must appear on the packaging: the label on the product you receive is what counts, and it is the one to read if you are counting precisely.
An honest word on what these numbers say. This doughnut is still a pastry: 277 kcal, 25 g of carbohydrate and 13 g of fat is not a light food. Its added value is real but limited to one specific point: it provides twice as much protein as a standard doughnut, without palm oil, and with part of the sugar replaced by maltitol. It is an improvement, not a transformation.
Maltitol, for its part, deserves a word of explanation. It is a polyol, that is to say a bulk sweetener. It provides fewer calories than sugar and does not raise blood glucose in the same way, but it is not calorie-free and how well it is tolerated digestively varies from person to person.
Ingredients list (white chocolate version)
EGG white, vegetable oils (sunflower, SOYA), humectant (glycerine), white chocolate cream 15% [inulin fibre, sunflower vegetable oil, MILK proteins, maize starch, rice flour, HAZELNUT paste 9%, sunflower vegetable fat, emulsifier (sunflower lecithin), natural vanilla flavouring], WHEAT flour, wholegrain oat flour, whey protein concentrate (MILK), sweetener (maltitol), raising agents (sodium bicarbonate, sodium pyrophosphate).
Contains EGGS, MILK, GLUTEN, SOYA and NUTS (hazelnut).
Careful — one allergen point to state clearly: the filling of the white chocolate version contains 9% hazelnut paste, which makes nuts a full ingredient and not a mere trace, contrary to what the manufacturer's generic wording suggests. If you are allergic to nuts, this version is strictly not recommended for you, and the label on the unit you receive is the only reference for the other recipes.
How should you eat the Protein Doughnut?
Serving: 1 doughnut of 70 g. Preparation: none, the product is ready to eat. Timing: within 30 minutes after training, or as a snack during the day. Frequency: one unit per serving, according to your eating plan. Storage: in a dry place, away from light, tightly resealed after opening.
There is nothing to prepare, and that is the whole point of the format. A doughnut in a gym bag settles the question of the post-session snack with no shaker, no water and no washing-up.
The slot where this product makes the most sense is after training. The 25 g of carbohydrate and 9 g of protein find their place there in a training day, whereas the same doughnut eaten at ten at night in front of the television is simply a pastry. It is not a question of composition, it is a question of timing.
It goes very well with a coffee or a tea, as the manufacturer suggests. Do avoid, however, stacking it with a protein shake within the same half hour: 9 g of protein plus 25 g of whey is a high protein total in a single serving, and it brings nothing extra.
On the calorie side, count it as a substantial snack: 277 kcal is more than a standard protein bar. On a day when you are watching the total, you need to make room for it rather than adding it on top.
Lastly, reseal the wrapper carefully if you do not finish the unit: this type of product dries out quickly in the open air, and its soft texture is precisely what sets it apart from a bar.
Who is the Protein Doughnut suitable for, and who is it not suitable for?
It suits anyone looking for an indulgent snack after a session, anyone who struggles to eat enough protein during the day, and those who have grown tired of protein bars. It also works very well during a bulking phase, where the 277 kcal become an asset rather than a constraint.
It is not suitable for people allergic to eggs, milk proteins, gluten, soya or nuts. These are main ingredients here and not traces: egg white at the top of the list, wheat flour, whey protein, soya oil, and hazelnut paste in the filling of the white chocolate version. It is the product in this range with the heaviest allergen list.
Nor is it suitable for vegans, or for people sensitive to polyols because of the maltitol. And if you are strictly watching your carbohydrates, 25 g per unit is a figure that counts: a drier protein snack will suit you better, over in our protein bars.
The manufacturer points out that this product is not a substitute for a balanced meal and should form part of a varied diet. It also states that it contains sugar in addition to maltitol.
What not to expect from it: it is not a slimming product, and it is not “sugar-free”. It is a pastry that is better built than average, with twice as much protein and no palm oil. If your goal is a high protein intake for a minimum of calories, a protein powder or a high-content bar is what you should turn to.
Protein doughnut or protein cookie?
Both play in the same register — the baked treat that provides protein — and they are separated not by composition but by use.
A protein cookie is generally denser, drier, and keeps better in a bag. It often provides more protein per unit. It is the better choice for the snack that spends three days in a rucksack pocket.
The doughnut is banking on the soft texture and the filling, which no cookie can offer. It is the choice of enjoyment, the one that genuinely replaces a bakery pastry rather than offering a diet version of one. It does, on the other hand, keep less well once opened.
Two other options exist depending on your constraint. If it is carbohydrate you are watching, a brownie made with almond flour comes in a great deal lower. And if you want total control over the ingredients, making your own pancakes from oat flour works out considerably cheaper — at the cost of the pan and the ten minutes that go with it.
Frequently asked questions
How much protein is there in one doughnut?
9 g in a 70 g unit, which is around 13% of the product's energy. That level clears the European threshold of 12% that allows the “source of protein” claim. A bakery pastry of the same weight generally provides half as much.
Does it contain palm oil?
No. The fat comes from sunflower and soya oils, and the manufacturer makes an explicit selling point of it in its formulation. It is a real difference from most industrially made pastries.
Does it contain nuts?
Yes in the white chocolate version, whose filling contains 9% hazelnut paste: that is an ingredient, not a trace. The other versions have different fillings. If you are allergic to nuts, you must read the label on the unit you receive.
How much sugar is there per doughnut?
The manufacturer does not publish this value, and we are not going to invent it. It does state, however, that the recipe contains sugar in addition to maltitol, a bulk sweetener. The exact content must appear on the product packaging.
What is maltitol?
It is a polyol, a bulk sweetener that replaces part of the sugar. It provides fewer calories and raises blood glucose less than sugar does, but it is not calorie-free, and how well it is tolerated digestively varies from person to person. Eating a lot of it can upset sensitive guts.
When should you eat it?
The manufacturer recommends the 30 minutes following training, and that is indeed the moment when its 25 g of carbohydrate and 9 g of protein make the most sense. As an ordinary snack during the day, it works too, bearing its 277 kcal in mind.
Is it suitable for vegetarians?
Yes for vegetarians, the protein coming from egg and milk. It is not suitable for vegans. Nor is it suitable for coeliacs: wheat flour is a main ingredient in the recipe.
Where can you buy the IO Genix Protein Doughnut?
The various versions can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product in front of which we always run through the allergen list: four recipes, four fillings, and hazelnut paste in one of them — checking is better done at the counter than at the first bite. The rest of the aisle can be browsed in our sports nutrition section.
What is the IO Genix Protein Brownie?
IO Genix Protein Brownie is a ready-to-eat brownie, sold individually. A 60 g brownie provides 7.5 g of protein and 6.3 g of carbohydrate, of which only 0.9 g sugars, for 257 kcal. Several versions exist: dark chocolate chips or white chocolate chips.
What makes the recipe unusual is its base. The first ingredient is egg white, the second almond flour at 22%, and there is neither wheat flour nor added sugar. That is what explains a nutritional profile very unusual for a baked good: a lot of fat, very little carbohydrate.
Put another way, this is not a conventional protein brownie — those are generally built on a base of flour and glucose syrup. It is a baked good designed for a low-carbohydrate diet, and that is a rare position to take. The rest of the Spanish range is in our IO Genix aisle, and the other snacks of this type in our protein snacks aisle.
What is in a Protein Brownie?
| Values | Per 100 g | Per 60 g brownie |
|---|---|---|
| Energy | 429 kcal | 257 kcal |
| Fat | 32.4 g | 19.4 g |
| of which saturates | 2.9 g | approximately 1.7 g |
| Carbohydrate | 10.5 g | 6.3 g |
| of which sugars | 1.5 g | 0.9 g |
| Protein | 12.5 g | 7.5 g |
| Salt | 0.13 g | approximately 0.08 g |
0.9 g of sugars in a whole brownie: that is the figure that defines this product. A conventional bakery brownie of the same weight commonly contains twenty to thirty times more. The per 100 g content, at 1.5 g, puts the product below the European threshold for the low in sugars claim. The sweet taste comes from three sweeteners — isomalt, erythritol and steviol glycosides — and not from sugar.
The fat line, on the other hand, deserves to be faced squarely rather than passed over in silence: 19.4 g per brownie, or 32.4 g per 100 g. That is not a manufacturing flaw, it is the direct consequence of the recipe: almond flour makes up 22% of the product, and almonds are naturally high in fat. Saturates stay low, at 2.9 g per 100 g, which is rather good. But if you are counting your fat, this brownie weighs on the total.
An honest regulatory point, and it runs counter to what you would expect: with 12.5 g of protein for 429 kcal, the share of energy provided by protein works out at approximately 11.7%. The European threshold for the “source of protein” claim is 12%: this product therefore falls just below it, and we will not use the claim. 7.5 g per brownie remains a genuine contribution for a dessert, but this is not a protein snack in the strict sense.
Missing from the manufacturer's file: the fibre content is not disclosed. We will not invent it, even though it would be of interest given the proportion of almond flour. The label on the product you receive is the authority.
Ingredient list
EGG white, ALMOND flour (22%), sunflower oil, sweeteners (isomalt, erythritol, steviol glycosides), chocolate chips (7%) [cocoa mass, sweetener (erythritol), cocoa butter, emulsifier (sunflower lecithin), natural vanilla flavouring, sweetener (steviol glycosides)], MILK protein, cocoa powder, skimmed MILK powder, humectant (glycerol), raising agents (sodium bicarbonate, disodium diphosphate), flavourings, preservative (potassium sorbate).
Contains EGGS, MILK and NUTS (almonds). May contain traces of SOYA, PEANUTS, SULPHITES and SESAME.
How do you eat the Protein Brownie?
Serving: 1 brownie of 60 g. Preparation: none, the product is ready to eat. Timing: as a snack between meals, after training, or as a dessert. Frequency: according to your eating plan, allowing for the 257 kcal. Storage: in a cool, dry place.
It is the simplest product in this whole catalogue: there is nothing to measure out, nothing to mix, nothing to bake. That simplicity is its real selling point — a brownie in a gym bag or a desk drawer settles the four o'clock snack question better than a shaker you have to make up.
One warning from the manufacturer deserves to be taken seriously: excessive consumption may have a laxative effect, because of the polyols present. Isomalt and erythritol belong to that family of sweeteners, and how well they are tolerated varies a great deal from one person to the next. One brownie poses no problem at all for the vast majority of people; three in an afternoon is another story. If you are new to this kind of product, start with one and see how you cope with it.
On the calorie side, bear in mind that 257 kcal is not trivial for a snack. It is the equivalent of a light meal, and it comes almost entirely from the fat. On a day when you are counting, it has to be worked in, not added on.
It goes very well with a coffee or a tea, and slips into a low-carbohydrate diet without disrupting it — which is exactly the niche it was designed for. A spoonful of peanut butter on top makes it a more substantial dessert, at the cost of a little extra fat, and a sugar-free topping remains the lightest option.
Who is the Protein Brownie for, and who is it not for?
It suits first of all those following a low-carbohydrate diet and looking for a compatible dessert: with 6.3 g of carbohydrate per unit, it fits into almost any plan. It also suits anyone who needs a portable snack, with no preparation, and who can no longer face protein bars.
It is not suitable for people with a nut allergy: almond flour makes up 22% of the product. This is not a trace, it is the second ingredient in the recipe. Nor is it suitable for people allergic to eggs or milk proteins, or for vegans. Traces of soya, peanuts, sulphites and sesame are also possible.
Nor is it suitable if what you are chiefly after is protein. 7.5 g per unit for 257 kcal is a markedly less favourable ratio than that of a conventional protein bar. This product is first and foremost a low-sugar baked good, not a protein source.
Finally, it is not suitable for people sensitive to polyols, for the reason set out above. That is a matter of individual tolerance, to be tested with one unit, not with a box.
What not to expect from it: this is not a slimming product. 257 kcal is still 257 kcal, and the absence of sugars does not make it a neutral food. What it avoids is the glycaemic load of a conventional baked good — which is genuinely valuable if that is your constraint, and worth nothing if it is the calorie total you are watching.
Protein brownie or protein bar?
Both take up the same space in a bag, and you choose between them according to what you are counting.
A conventional protein bar generally provides 15 to 20 g of protein for a comparable weight, with higher carbohydrate and lower fat. It is the better choice if your aim is protein intake, particularly after training, or if you are watching your fat.
This brownie reverses the profile entirely: little protein, very little carbohydrate, a lot of fat. It is the better choice on a low-carbohydrate diet, at the end of the day when you want a dessert without pushing your carbohydrate up, and for the texture — a bar is still a bar, whereas a brownie is a genuinely moist cake.
If what you need is an indulgent snack with no particular carbohydrate constraint, protein cookies offer a middle ground. And if you are simply trying to hit your daily protein total, a protein powder remains, by a long way, the cheapest solution per gram.
Frequently asked questions
How much sugar is in a brownie?
0.9 g per 60 g brownie, or 1.5 g per 100 g. That is below the European threshold for the “low in sugars” claim. The sweet taste comes from isomalt, erythritol and steviol glycosides, three sugar-free sweeteners.
Why is there so much fat?
Because almond flour makes up 22% of the recipe and almonds are naturally high in fat, with sunflower oil added on top. It is the direct trade-off for a recipe without wheat flour and without sugar: 19.4 g of fat per brownie, of which only 1.7 g saturates.
Is it a source of protein?
Not in the regulatory sense. With 12.5 g of protein for 429 kcal, the share of energy from protein works out at approximately 11.7%, just below the 12% threshold required for the “source of protein” claim. 7.5 g per brownie remains a genuine contribution, but this product is first and foremost a dessert.
Can it have a laxative effect?
The manufacturer flags this in the event of excessive consumption, because of the polyols isomalt and erythritol. One brownie poses a problem for almost nobody; tolerance varies mainly when several are eaten one after another. Start with one unit.
Is it suitable for people with a nut allergy?
No, categorically. Almond flour makes up 22% of the product: it is a main ingredient and not a trace. The brownie is therefore ruled out in cases of nut allergy, with no possible exception.
What is the difference between the versions?
The chocolate chips: dark in one, white in the other. The brownie base remains the same. The exact composition of the chips does differ between versions, however: check the label on the unit you receive if you have an allergy or a specific requirement.
Is it suitable for a low-carbohydrate diet?
That is precisely the product's niche: 6.3 g of carbohydrate per brownie, of which 0.9 g sugars. It fits into most low-carbohydrate plans. Just bear in mind that the 257 kcal count like any other.
Where can you buy the IO Genix Protein Brownie?
The versions can be ordered from this page, and we ship throughout France and Europe. At the Vendargues shop, about ten minutes from Montpellier, this is the product we hand to customers on a low-carbohydrate diet who tell us they are allowed nothing sweet: 0.9 g of sugars is a concrete answer, and it is worth more than advice about willpower. The rest of the aisle can be browsed in our sports nutrition section.
What distinguishes a protein cookie from a regular cookie?
A protein cookie is still a cookie: flour, fat, a sweetener, baking. What changes is the composition, and the difference is real without being spectacular.
According to the ANSES Ciqual table, a store-bought biscuit or cookie provides approximately 480 to 500 kcal per 100g, with 5 to 7g of protein and often 30g of sugars. A protein cookie, on the other hand, is typically between 350 and 430 kcal per 100g, with 15 to 22g of protein and a significantly lower sugar content.
Three substitutions explain this result: a portion of the flour is replaced by protein powders — milk, soy, pea — which lowers the starch content; sugar is partially or entirely replaced by polyols and intense sweeteners; fibers and humectants are added to counteract the dryness that protein powders cause during baking.
What doesn't change: the caloric density remains high. A protein cookie is more beneficial than a classic cookie for the same weight, but it's not light. The word "protein" doesn't transform a treat into a diet food, and that's the most common misunderstanding in this category.
How to read the label without being fooled?
Proteins per cookie, not per 100g
This is the point that misleads most people. The regulatory nutrition table is expressed per 100g, but a cookie doesn't weigh 100g. A product displaying "20g of protein" on the front may refer to 100g: if it weighs 60g, it contains 12g.
The opposite also exists, in favor of the product: a large 110g cookie with 15g of protein per 100g provides 16g per unit, which is a real portion. Take the weight printed on the packaging, multiply the content per 100g by this weight, and divide by one hundred.
Actual calories
Same arithmetic, same surprise. A generously sized protein cookie—100 to 115g, common for this type of product—frequently exceeds 400 kcal per unit. This is the equivalent of a light meal, not a snack. Nothing abnormal: it's simply a large biscuit. But it should be counted as such, and potentially split in two, which the packaging sometimes suggests itself by indicating two servings.
Sugars, polyols, and fibers
The "of which sugars" line does not lie, unlike the front of the package: a "no added sugar" cookie can show 15g of sugars per 100g if its recipe is based on dates or fruit syrup.
Below this line, polyols are often listed. They provide 2.4 kcal per gram—except erythritol, which is counted as 0—and, most importantly, they ferment in the colon. Beyond 10% polyols in the product, European regulations require the statement "excessive consumption may produce laxative effects": if it appears on the packaging, take it seriously, especially if you also eat protein bars on the same day. Our flavor and sweetener section details each family. Added fibers—inulin, fructo-oligosaccharides, polydextrose—lower the displayed content of digestible carbohydrates and improve texture, but also ferment.
Protein cookie, bar or donut: which one to choose?
The bar is the most concentrated format: 15 to 20g of protein for 190 to 250 kcal, which is the best protein to calorie ratio in the category. The default choice for on-the-go intake.
The cookie is larger, higher in carbohydrates, and higher in calories. It's more satisfying and can be eaten as a real snack. Its real advantage is pleasure: its texture resembles that of a cookie, which is not the case for all bars.
The protein donut or brownie pushes the cursor towards pastry. The protein-to-calorie ratio is the least favorable of the three, and that's by design. For an overview of the category, see our protein snacks.
When does a protein cookie make sense?
As an afternoon snack, when dinner is far away: its size and density, flaws elsewhere, become assets here.
After a workout, as a backup, when you have neither a shaker nor a meal available. It provides protein and carbohydrates together, which is suitable for this time. A protein shaker is still cheaper and better dosed if you have one.
For mass gain, where the difficulty is consuming enough calories: 400 dense and easy-to-eat kcal solve a real problem.
Much less for weight loss, where 400 kcal as a snack weigh heavily on a tight budget. If you insist, count it and take it instead of something else, not in addition.
How to make homemade protein cookies?
Recipe for 12 cookies, approximately 40g each. The following figures are calculated from the ingredients, not estimated.
Ingredients: 100g blended oat flakes or oat flour, 60g vanilla or chocolate whey concentrate, 120g peanut butter, 1 egg, 60ml milk or plant-based drink, 40g erythritol, 1 teaspoon baking powder, a pinch of salt, 50g dark chocolate chips.
Method: Mix dry ingredients, add warmed peanut butter and egg, then milk one spoon at a time until a soft dough that doesn't stick to your fingers is formed. Incorporate chocolate chips. Form twelve balls, flatten them with a fork, and bake for 10 to 12 minutes at 180°C.
The critical point: Take them out when the edges are golden but the center still appears raw. Protein powders continue to coagulate after coming out of the oven, and two minutes too long results in a dry, floury biscuit. This is the number one mistake with this type of recipe.
Values per cookie: Approximately 140 kcal and 8 to 9g of protein. Less protein per unit than a store-bought cookie, but also three times fewer calories—and an incomparable cost.
Two adjustments. Use whey concentrate rather than isolate, which absorbs a lot of liquid and results in a crumbly texture. And if the dough remains sticky, let it rest for ten minutes in the refrigerator rather than adding flour.
Frequently Asked Questions
Are protein cookies healthy?
They are good biscuits, not health foods, and the nuance is important. Compared to an ordinary cookie, they provide three times more protein, significantly less sugar, and often more fiber: for the same weight, the exchange is favorable. Compared to a fruit, yogurt, or a handful of almonds, they remain an ultra-processed product, calorie-dense, containing sweeteners, polyols, and added fibers. The right way to categorize them is to ask what they replace: a store-bought cookie, very good; a simple, real snack, less so.
When to eat a protein cookie?
In the mid-afternoon, this is the slot where its size works in its favor, or right after a workout when you don't have a shaker or meal available—it then provides protein and carbohydrates together. Avoid it in the hour before an intense training: fibers and polyols will remind you during your sets. In the evening, there's nothing to prevent it as long as you count it in your daily total; for a pre-bed intake, casein is more suitable.
Do protein cookies make you gain weight?
Not by themselves, but they are more likely to than a bar. A large protein cookie often exceeds 400 kcal, which is the equivalent of a light meal. If consumed instead of a snack you would have eaten anyway, it is neutral, or even favorable since it is more satiating for the same calories. If consumed as an extra because it is perceived as dietetic, it pushes the day's balance upwards. No food alone causes weight gain or loss.
How to make healthy cookies?
Four levers, in order of effect. Replace some of the white flour with blended oat flakes: more fiber, less refined starch. Reduce sugar by half and supplement with erythritol, or with a mashed banana which also provides softness. Replace all or part of the butter with nut butter or unsweetened applesauce—applesauce lightens a lot but makes a softer biscuit. And add a protein source: powder, skimmed milk powder, or simply an extra egg. The detailed recipe above applies these four principles and results in 140 kcal per cookie.
Which flour to use for protein cookies?
Blended oat flakes, or oat flour, offer the best compromise: neutral taste, fiber, good baking performance. Wheat flour also works but provides less fiber. Avoid replacing all the flour with protein powder, which has no baking structure: beyond one-third of the dry weight, the dough crumbles and the biscuit becomes brittle. Coconut and almond flours absorb a lot of liquid and require a complete rebalancing of the recipe.
Why are my protein cookies flat?
Three causes, in order. Dough that's too warm or too greasy: warmed peanut butter spreads as soon as it enters the oven; ten minutes in the refrigerator before baking solves the problem. Too much liquid: add milk spoon by spoon and stop as soon as the dough holds together. An expired leavening agent: baking powder loses its effectiveness after opening. Note that a protein cookie naturally rises less than a classic cookie, as protein powders do not develop a gluten network.
How to keep cookies soft?
Slightly underbake them, first: that's 80% of the result. Then, store them in an airtight container once completely cooled—if enclosed while warm, they release moisture. The trick of a slice of bread in the container works: the biscuit absorbs the moisture released by the bread. For a protein version, a spoonful of applesauce or yogurt in the dough significantly improves its texture on the second day.
Can protein cookies be frozen?
Yes, and it's the best way to manage a batch. Two options: freeze cooked and cooled cookies, to be taken out an hour before, or freeze raw dough balls and bake them directly, adding two to three minutes to the cooking time. The second option gives a much better texture result. They keep for two to three months in the freezer, in a bag from which you've removed the air.
Can protein cookies be made without whey?
Yes. A plant-based protein works, knowing that it absorbs more liquid and gives a sandier grain: plan for an additional 20 to 30 ml of milk. Without any powder at all, you increase the amount of peanut butter, add an egg, and incorporate skimmed milk powder: the result caps around 6 to 7g of protein per cookie, which is still respectable for a biscuit.
How many protein cookies per day?
One, as a general rule, placed at a time when it replaces something else. Beyond that, you accumulate calories, polyols, and fermentable fibers for a protein benefit that no longer increases proportionally. The day's protein should primarily come from meals.
Are there vegan versions?
Yes, built on blends of pea, rice, or soy proteins. The combination of two sources is not a marketing argument: peas are low in methionine, rice in lysine, and combining them gives an amino acid profile comparable to that of dairy proteins. The texture remains the weak point, drier and more granular. See also our plant-based protein powders for the homemade version.
Where to buy protein cookies?
Here, or in our store in Vendargues near Montpellier, where they can be purchased individually. This is a real advantage in this category: the texture varies enormously from one brand to another—chewy, crumbly, rubbery—and no photo can convey it. Try one before committing to a box of twelve. In store, the only figure to check is the unit weight, which allows you to convert the 100g table to real values.
What brands are in this section?
Lenny & Larry's built the category with a large, chewy vegan cookie, which remains the benchmark for those primarily seeking a true cookie. IO Genix approaches the category with artisan protein pastries, offering donuts and brownies whose profile is closer to a viennoiserie than a dry biscuit.
To complement this, protein bars cover the need for concentration and portability, and the protein snacks page places these formats in relation to each other. For homemade options, the essentials can be found in our oat flour, peanut butter, and zero-sugar jams sections, with a cooking spray for the baking sheet.
Can I buy them individually near Montpellier?
A protein cookie is purchased based on taste and texture, two criteria that no product description can convey. At our store in Vendargues, about ten minutes from Montpellier, they can be bought individually: you can try one before ordering a box. It's also an opportunity to compare two labels side by side, which is the most useful exercise for this category. We ship everywhere in France and Europe.
Retrait au magasin sous 2 h
À Vendargues, près de Montpellier. Vous êtes prévenu dès que la commande est prête.
Commandé avant 14 h, expédié le jour même
Du lundi au samedi. Le délai d'acheminement appartient ensuite au transporteur.
Livraison offerte dès 50 €
En France métropolitaine, et dès 100 € en Europe. Modes et délais.
Une question avant de commander ?
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What distinguishes a protein cookie from a regular cookie?
A protein cookie is still a cookie: flour, fat, a sweetener, baking. What changes is the composition, and the difference is real without being spectacular.
According to the ANSES Ciqual table, a store-bought biscuit or cookie provides approximately 480 to 500 kcal per 100g, with 5 to 7g of protein and often 30g of sugars. A protein cookie, on the other hand, is typically between 350 and 430 kcal per 100g, with 15 to 22g of protein and a significantly lower sugar content.
Three substitutions explain this result: a portion of the flour is replaced by protein powders — milk, soy, pea — which lowers the starch content; sugar is partially or entirely replaced by polyols and intense sweeteners; fibers and humectants are added to counteract the dryness that protein powders cause during baking.
What doesn't change: the caloric density remains high. A protein cookie is more beneficial than a classic cookie for the same weight, but it's not light. The word "protein" doesn't transform a treat into a diet food, and that's the most common misunderstanding in this category.
How to read the label without being fooled?
Proteins per cookie, not per 100g
This is the point that misleads most people. The regulatory nutrition table is expressed per 100g, but a cookie doesn't weigh 100g. A product displaying "20g of protein" on the front may refer to 100g: if it weighs 60g, it contains 12g.
The opposite also exists, in favor of the product: a large 110g cookie with 15g of protein per 100g provides 16g per unit, which is a real portion. Take the weight printed on the packaging, multiply the content per 100g by this weight, and divide by one hundred.
Actual calories
Same arithmetic, same surprise. A generously sized protein cookie—100 to 115g, common for this type of product—frequently exceeds 400 kcal per unit. This is the equivalent of a light meal, not a snack. Nothing abnormal: it's simply a large biscuit. But it should be counted as such, and potentially split in two, which the packaging sometimes suggests itself by indicating two servings.
Sugars, polyols, and fibers
The "of which sugars" line does not lie, unlike the front of the package: a "no added sugar" cookie can show 15g of sugars per 100g if its recipe is based on dates or fruit syrup.
Below this line, polyols are often listed. They provide 2.4 kcal per gram—except erythritol, which is counted as 0—and, most importantly, they ferment in the colon. Beyond 10% polyols in the product, European regulations require the statement "excessive consumption may produce laxative effects": if it appears on the packaging, take it seriously, especially if you also eat protein bars on the same day. Our flavor and sweetener section details each family. Added fibers—inulin, fructo-oligosaccharides, polydextrose—lower the displayed content of digestible carbohydrates and improve texture, but also ferment.
Protein cookie, bar or donut: which one to choose?
The bar is the most concentrated format: 15 to 20g of protein for 190 to 250 kcal, which is the best protein to calorie ratio in the category. The default choice for on-the-go intake.
The cookie is larger, higher in carbohydrates, and higher in calories. It's more satisfying and can be eaten as a real snack. Its real advantage is pleasure: its texture resembles that of a cookie, which is not the case for all bars.
The protein donut or brownie pushes the cursor towards pastry. The protein-to-calorie ratio is the least favorable of the three, and that's by design. For an overview of the category, see our protein snacks.
When does a protein cookie make sense?
As an afternoon snack, when dinner is far away: its size and density, flaws elsewhere, become assets here.
After a workout, as a backup, when you have neither a shaker nor a meal available. It provides protein and carbohydrates together, which is suitable for this time. A protein shaker is still cheaper and better dosed if you have one.
For mass gain, where the difficulty is consuming enough calories: 400 dense and easy-to-eat kcal solve a real problem.
Much less for weight loss, where 400 kcal as a snack weigh heavily on a tight budget. If you insist, count it and take it instead of something else, not in addition.
How to make homemade protein cookies?
Recipe for 12 cookies, approximately 40g each. The following figures are calculated from the ingredients, not estimated.
Ingredients: 100g blended oat flakes or oat flour, 60g vanilla or chocolate whey concentrate, 120g peanut butter, 1 egg, 60ml milk or plant-based drink, 40g erythritol, 1 teaspoon baking powder, a pinch of salt, 50g dark chocolate chips.
Method: Mix dry ingredients, add warmed peanut butter and egg, then milk one spoon at a time until a soft dough that doesn't stick to your fingers is formed. Incorporate chocolate chips. Form twelve balls, flatten them with a fork, and bake for 10 to 12 minutes at 180°C.
The critical point: Take them out when the edges are golden but the center still appears raw. Protein powders continue to coagulate after coming out of the oven, and two minutes too long results in a dry, floury biscuit. This is the number one mistake with this type of recipe.
Values per cookie: Approximately 140 kcal and 8 to 9g of protein. Less protein per unit than a store-bought cookie, but also three times fewer calories—and an incomparable cost.
Two adjustments. Use whey concentrate rather than isolate, which absorbs a lot of liquid and results in a crumbly texture. And if the dough remains sticky, let it rest for ten minutes in the refrigerator rather than adding flour.
Frequently Asked Questions
Are protein cookies healthy?
They are good biscuits, not health foods, and the nuance is important. Compared to an ordinary cookie, they provide three times more protein, significantly less sugar, and often more fiber: for the same weight, the exchange is favorable. Compared to a fruit, yogurt, or a handful of almonds, they remain an ultra-processed product, calorie-dense, containing sweeteners, polyols, and added fibers. The right way to categorize them is to ask what they replace: a store-bought cookie, very good; a simple, real snack, less so.
When to eat a protein cookie?
In the mid-afternoon, this is the slot where its size works in its favor, or right after a workout when you don't have a shaker or meal available—it then provides protein and carbohydrates together. Avoid it in the hour before an intense training: fibers and polyols will remind you during your sets. In the evening, there's nothing to prevent it as long as you count it in your daily total; for a pre-bed intake, casein is more suitable.
Do protein cookies make you gain weight?
Not by themselves, but they are more likely to than a bar. A large protein cookie often exceeds 400 kcal, which is the equivalent of a light meal. If consumed instead of a snack you would have eaten anyway, it is neutral, or even favorable since it is more satiating for the same calories. If consumed as an extra because it is perceived as dietetic, it pushes the day's balance upwards. No food alone causes weight gain or loss.
How to make healthy cookies?
Four levers, in order of effect. Replace some of the white flour with blended oat flakes: more fiber, less refined starch. Reduce sugar by half and supplement with erythritol, or with a mashed banana which also provides softness. Replace all or part of the butter with nut butter or unsweetened applesauce—applesauce lightens a lot but makes a softer biscuit. And add a protein source: powder, skimmed milk powder, or simply an extra egg. The detailed recipe above applies these four principles and results in 140 kcal per cookie.
Which flour to use for protein cookies?
Blended oat flakes, or oat flour, offer the best compromise: neutral taste, fiber, good baking performance. Wheat flour also works but provides less fiber. Avoid replacing all the flour with protein powder, which has no baking structure: beyond one-third of the dry weight, the dough crumbles and the biscuit becomes brittle. Coconut and almond flours absorb a lot of liquid and require a complete rebalancing of the recipe.
Why are my protein cookies flat?
Three causes, in order. Dough that's too warm or too greasy: warmed peanut butter spreads as soon as it enters the oven; ten minutes in the refrigerator before baking solves the problem. Too much liquid: add milk spoon by spoon and stop as soon as the dough holds together. An expired leavening agent: baking powder loses its effectiveness after opening. Note that a protein cookie naturally rises less than a classic cookie, as protein powders do not develop a gluten network.
How to keep cookies soft?
Slightly underbake them, first: that's 80% of the result. Then, store them in an airtight container once completely cooled—if enclosed while warm, they release moisture. The trick of a slice of bread in the container works: the biscuit absorbs the moisture released by the bread. For a protein version, a spoonful of applesauce or yogurt in the dough significantly improves its texture on the second day.
Can protein cookies be frozen?
Yes, and it's the best way to manage a batch. Two options: freeze cooked and cooled cookies, to be taken out an hour before, or freeze raw dough balls and bake them directly, adding two to three minutes to the cooking time. The second option gives a much better texture result. They keep for two to three months in the freezer, in a bag from which you've removed the air.
Can protein cookies be made without whey?
Yes. A plant-based protein works, knowing that it absorbs more liquid and gives a sandier grain: plan for an additional 20 to 30 ml of milk. Without any powder at all, you increase the amount of peanut butter, add an egg, and incorporate skimmed milk powder: the result caps around 6 to 7g of protein per cookie, which is still respectable for a biscuit.
How many protein cookies per day?
One, as a general rule, placed at a time when it replaces something else. Beyond that, you accumulate calories, polyols, and fermentable fibers for a protein benefit that no longer increases proportionally. The day's protein should primarily come from meals.
Are there vegan versions?
Yes, built on blends of pea, rice, or soy proteins. The combination of two sources is not a marketing argument: peas are low in methionine, rice in lysine, and combining them gives an amino acid profile comparable to that of dairy proteins. The texture remains the weak point, drier and more granular. See also our plant-based protein powders for the homemade version.
Where to buy protein cookies?
Here, or in our store in Vendargues near Montpellier, where they can be purchased individually. This is a real advantage in this category: the texture varies enormously from one brand to another—chewy, crumbly, rubbery—and no photo can convey it. Try one before committing to a box of twelve. In store, the only figure to check is the unit weight, which allows you to convert the 100g table to real values.
What brands are in this section?
Lenny & Larry's built the category with a large, chewy vegan cookie, which remains the benchmark for those primarily seeking a true cookie. IO Genix approaches the category with artisan protein pastries, offering donuts and brownies whose profile is closer to a viennoiserie than a dry biscuit.
To complement this, protein bars cover the need for concentration and portability, and the protein snacks page places these formats in relation to each other. For homemade options, the essentials can be found in our oat flour, peanut butter, and zero-sugar jams sections, with a cooking spray for the baking sheet.
Can I buy them individually near Montpellier?
A protein cookie is purchased based on taste and texture, two criteria that no product description can convey. At our store in Vendargues, about ten minutes from Montpellier, they can be bought individually: you can try one before ordering a box. It's also an opportunity to compare two labels side by side, which is the most useful exercise for this category. We ship everywhere in France and Europe.
Questions fréquentes — Protein Cookies
Les cookies protéinés sont-ils bons pour la santé ?
Ce sont de bons biscuits, pas des aliments santé, et la nuance a son importance. Comparés à un cookie ordinaire, ils apportent trois fois plus de protéines, nettement moins de sucres et souvent plus de fibres : à poids égal, l'échange est favorable. Comparés à un fruit, à un yaourt ou à une poignée d'amandes, ils restent un produit ultra-transformé, dense en calories, contenant édulcorants, polyols et fibres ajoutées. La bonne façon de les situer est donc de se demander ce qu'ils remplacent : un cookie du commerce, très bien ; une vraie collation simple, moins.
Quand manger un cookie protéiné ?
En milieu d'après-midi, c'est le créneau où sa taille joue en sa faveur, ou juste après une séance quand vous n'avez ni shaker ni repas à disposition — il apporte alors protéines et glucides ensemble. Évitez-le dans l'heure qui précède un entraînement intense : les fibres et les polyols se rappellent à vous pendant les séries. Le soir, rien ne l'interdit à condition de le compter dans le total de la journée ; pour une prise avant le coucher, une caséine reste plus adaptée.
Un cookie protéiné fait-il grossir ?
Pas en lui-même, mais il s'y prête plus qu'une barre. Un gros cookie protéiné dépasse souvent 400 kcal, soit l'équivalent d'un repas léger. Pris à la place d'une collation que vous auriez consommée de toute façon, il est neutre, voire favorable puisqu'il rassasie mieux à calories égales. Pris en supplément parce qu'il passe pour diététique, il pousse le bilan de la journée vers le haut. Aucun aliment ne fait grossir ou maigrir isolément.
Comment faire des cookies sains ?
Quatre leviers, par ordre d'effet. Remplacez une partie de la farine blanche par des flocons d'avoine mixés : plus de fibres, moins d'amidon raffiné. Réduisez le sucre de moitié et complétez par de l'érythritol, ou par une banane écrasée qui apporte aussi du moelleux. Remplacez tout ou partie du beurre par de la purée d'oléagineux ou de la compote sans sucre — la compote allège beaucoup mais donne un biscuit plus mou. Et ajoutez une source de protéines : poudre, poudre de lait écrémé, ou simplement un œuf de plus. La recette détaillée plus haut applique ces quatre principes et aboutit à 140 kcal par cookie.
Quelle farine utiliser pour des cookies protéinés ?
Les flocons d'avoine mixés, ou la farine d'avoine, donnent le meilleur compromis : goût neutre, fibres, bonne tenue à la cuisson. La farine de blé fonctionne aussi mais apporte moins de fibres. Évitez de remplacer toute la farine par de la protéine en poudre, qui n'a aucune structure de panification : au-delà d'un tiers du poids sec, la pâte s'effrite et le biscuit devient cassant. Les farines de coco et d'amande absorbent énormément de liquide et exigent de revoir tout l'équilibre de la recette.
Pourquoi mes cookies protéinés sont-ils plats ?
Trois causes, dans l'ordre. Une pâte trop chaude ou trop grasse : le beurre de cacahuète tiédi s'étale dès l'entrée au four, dix minutes au réfrigérateur avant cuisson règlent le problème. Trop de liquide : ajoutez le lait cuillère par cuillère et arrêtez dès que la pâte se tient. Un agent levant périmé : la levure chimique perd son efficacité après ouverture. Notez qu'un cookie protéiné gonfle par nature moins qu'un cookie classique, les protéines en poudre ne développant pas de réseau de gluten.
Comment garder des cookies moelleux ?
Sous-cuire légèrement, d'abord : c'est 80 % du résultat. Ensuite, les conserver dans une boîte hermétique une fois complètement refroidis — enfermés tièdes, ils rendent de l'humidité. L'astuce du morceau de pain de mie dans la boîte fonctionne : le biscuit reprend l'humidité cédée par le pain. Sur une version protéinée, une cuillère de compote ou de yaourt dans la pâte améliore nettement la tenue au deuxième jour.
Peut-on congeler des cookies protéinés ?
Oui, et c'est la meilleure façon de gérer une fournée. Deux options : congeler les cookies cuits et refroidis, à sortir une heure avant, ou congeler les boules de pâte crues et les enfourner directement en ajoutant deux à trois minutes de cuisson. La seconde donne un bien meilleur résultat en texture. Comptez deux à trois mois au congélateur, dans un sac dont vous chassez l'air.
Peut-on faire des cookies protéinés sans whey ?
Oui. Une protéine végétale fonctionne, en sachant qu'elle absorbe davantage de liquide et donne un grain plus sableux : prévoyez 20 à 30 ml de lait supplémentaire. Sans poudre du tout, on augmente la part de beurre de cacahuète, on ajoute un œuf et l'on intègre de la poudre de lait écrémé : le résultat plafonne autour de 6 à 7 g de protéines par cookie, ce qui reste honorable pour un biscuit.
Combien de cookies protéinés par jour ?
Un, en règle générale, placé à un moment où il remplace quelque chose. Au-delà, vous accumulez calories, polyols et fibres fermentescibles pour un bénéfice protéique qui n'augmente plus proportionnellement. Les protéines de la journée doivent d'abord venir des repas.
Existe-t-il des versions véganes ?
Oui, construites sur des mélanges de protéines de pois, de riz ou de soja. L'association de deux sources n'est pas un argument marketing : le pois est pauvre en méthionine, le riz en lysine, et les combiner donne un profil en acides aminés comparable à celui des protéines laitières. La texture reste le point faible, plus sèche et plus granuleuse. Voyez aussi nos protéines végétales en poudre pour la version maison.
Où acheter des cookies protéinés ?
Ici, ou dans notre boutique de Vendargues près de Montpellier, où ils se prennent à l'unité. C'est un vrai avantage sur cette catégorie : la texture varie énormément d'une marque à l'autre — moelleuse, sableuse, caoutchouteuse — et aucune photo ne le dit. Testez-en un avant d'engager une boîte de douze. En rayon, le seul chiffre à vérifier reste le poids de l'unité, qui permet de convertir le tableau des 100 g en valeurs réelles.
