High Protein Vanilla & Almond Cookies

This crunchy cookie recipe was especially created for the ANH-Intl’s Practitioner’s Toolkit conference by Meleni Aldridge. It’s the first in a series of events from non-profit Alliance for Natural Health International. Check out their website for more info about the incredible work they do for all of us who love natural health – www.anhinternational.org

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  • 375g gluten-free plain flour (xanthan-gum free)
  • 75g (or 6 scoops) of Nuzest Smooth Vanilla Clean Lean Protein
  • 2 tsp gluten-free baking powder
  • 200g sugar
  • 250ml olive oil
  • 2 eggs, beaten (room temperature)
  • 1 egg - white only
  • 3/4 tsp natural vanilla essence
  • 1/2 tsp natural almond essence


  1. Preheat oven to 180oC.
  2. In a bowl mix flour, Clean Lean Protein and the baking powder, set aside.
  3. Mix the oil and sugar until fully combined. Add the egg and essences and mix until combined.
  4. Fold in the beaten egg white.
  5. Gradually add the flour and beat until just combined. The mixture should look like a pile of crumbs. Scoop out handfuls and knead together in small amounts before kneading the whole lot together.
  6. Roll/press the mixture out on a floured surface to your desired thickness.
  7. Use a cookie cutter to cut shapes and transfer them to a lined baking tray. Place in the freezer for 10 mins before baking.
  8. Bake 10-12 mins, keeping an eye on them around the 9-10 minute mark to make sure  that they don’t brown too much.