How to Make “Pookies” (a.k.a. Protein Cookies) + Bonus Baking Mix

In my opinion, the key to eating healthfully (and for less money!) is to plan and to make your own meals and snacks. Just think, how many times have you been caught—at work, on your commute, while travelling—with only drive-thrus and vending machines to choose from? Suddenly, a Starbuck’s scone (or worse) is the only thing standing between you and a hunger-fueled meltdown. Friends and family members will confirm (eyes rolling) that I’ve always got snacks on me. Weddings, the airport, the mall, Costco . . . wherever I am, I’ve likely stashed an energy bar, a Vitamuffin knock-off, an apple or a “pookie,” a.k.a. protein cookie, in my purse. Preventive measures, people!

Are my pookies on par with grandma’s oatmeal cookies? Hell, no. But they’re pretty tasty, packed with protein, fibre and omega 3s, and easy to make. Although using protein powder, particularly whey isolates, in baking typically yields dry, hockey puck-like goods, these are fairly moist (do not omit the oil, however!). Though you can make smaller pookies, I prefer giant pookies—the larger size is perfect to wrap and grab on the go. Plus, each boasts 11 grams of protein, 3 grams of fibre and only 175 calories and 4 grams of (naturally occurring) sugars, making them ideal for breakfast (pair a couple pookies with iced coffee for a speedy, satiating meal) or after a workout.

Meg’s Pookies (a.k.a. Protein Cookies)


  • 2 cups oat flour*
  • 1 cup vanilla whey protein powder (I like IsaLean Shake in Creamy Vanilla or IsaPro in Vanilla)
  • ½ cup ground flaxseed (use golden flax–not dark brown–for a lighter taste)
  • 6 packets stevia blend (equivalent to 4 Tbs sugar)
  • 1 Tbs cinnamon
  • 1 tsp baking soda
  • ½ cup mashed ripe banana (1 medium banana)
  • 1 Tbs vanilla
  • 4 Tbs vegetable oil (e.g., olive, walnut, coconut)
  • ½ cup water or milk
  • 1/3 cup raisins or chocolate chips


Preheat oven to 350F. Line two baking sheets with parchment paper; set aside. In a large bowl, whisk flour, protein powder, flax, stevia, cinnamon and baking soda. Add banana, vanilla, oil, water and currants; stir to combine. Place six 1/3-½ cup mounds of batter on each baking sheet, spacing each at least an inch apart. Use wet fingers to flatten and shape. Bake 8 minutes (do not overbake!). Let cool; store in an airtight container (or in plastic wrap) in the fridge. Makes 12 BIG pookies.

Per pookie: 175 calories, 8g fat (1g sat, 0g trans), 119mg sodium, 3g fibre, 4g sugar, 11g protein

Tips & Variations:

  • *To make oat flour, grind oats in a blender or food processor to a flour-like consistency.
  • Don’t do dairy? Use rice protein powder (or other type), but you may need to use more or less liquid (banana, oil, water, etc.), depending on your powder.
  • Substitute canned pumpkin or unsweetened applesauce for banana (you may need to increase the amount of sweetener to ½ cup).
  • Use different extracts, such as almond or coconut.
  • Substitute chopped nuts, seeds, chocolate chips or other dried fruit for raisins.

Bonus: Meg’s Protein Pancake Baking Mix

Check out my protein baking mix to make delicious pancakes (or muffins) in a flash!

See, I told you I like ’em big! Wrapped and ready to eat, my pookies are on the left and my protein pancakes are on the right. As the saying goes, “fail to plan, plan to fail”!


Posted on February 15, 2012, in Breakfast and tagged , . Bookmark the permalink. Leave a comment.

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