This protein cookie recipe has been many months in the making – I’ve tried recipes that use egg but they were too cardboard-like, recipes that are mainly coconut oil but hey, those were a little too high in fat to have on a regular basis! This recipe, however, is perfect and I have one special ingredient – vitafiber.

Vitafiber is a plant-based flour and sugar replacer that is super-high in fibre making it great for your digestive system. It’s a natural prebiotic, again great for gut health, is tooth-friendly and is also suitable for diabetics. Per scoop of this sticky, white icing-sugar-like powder there are just 32kcal, 0.4g carbs and 14g fibre! You use it by dissolving and heating in a small amount of water and pop it into recipes to replace the flour and sugar content as it has a naturally sweet taste. You can get some from here or here. I’ve just bought another batch so there will be many more vitafiber recipes coming to the blog in the near future, including a vegan version of this protein cookie recipe that I’m currently perfecting.

There are so few ingredients in this recipe that it’s a miracle cookie you can make in a few minutes (once you’ve ordered in your vitafiber). I make mine extra decadent with the addition of 70% cocoa chocolate chunks and, occasionally, a tablespoon of flaked almonds but leave these out if you want a really low-calorie version.


Chocolate Chip Protein Cookie Recipe (Serves 1)


3 scoops vitafiber powder (~40g)
1tsp coconut oil
1tbsp water
1tbsp peanut butter
1 scoop vanilla whey protein
1/4tsp baking powder
1 square dark chocolate broken into chunks


  1. Pre-heat the oven to 120 degrees centigrade.
  2. In a microwaveable bowl put the vitafiber powder, coconut oil and water. Mix thoroughly before microwaving on full-power until both the coconut oil and vitafiber have dissolved to create a lump-free syrup (~30s).
  3. Stir in the peanut butter until evenly distributed.
  4. Next, stir in the protein powder and baking powder until a wet dough forms that can be shaped by hand, you may have to add slightly more protein powder to get it to the correct consistency but too dry a dough will leave you with a horrible dry cookie so opt for a more sticky and wet dough.
  5. Mould into a cookie shape and place onto a baking tray lined with baking parchment.
  6. Press the chocolate chunks into the top and place in the pre-heated oven.
  7. Cook for ~7 minutes or until golden brown on top. Watch the cookie carefully throughout baking as the vitafiber in this protein cookie recipe burns very easily.
  8. Take out of the oven, leave to cool slightly before moving onto a plate then enjoying whilst slightly warm with or without a glass of your favourite milk.

Have you tried out any of the Pole Fit & Flexy recipes? If so we’d love to hear from you and see your pictures. Tag us on social media using @polefitandflexy or email your creations using the button below. Happy cooking!