Protein Cookie Crumble

So I see many people on their LBC plan (including my own clients) eating either cottage cheese, Greek yogurt and peanut butter as their last meal of the day. My last meal is typically:


Cottage Cheese (I whip it smooth in bullet and add Stevia)

Peanut Butter

½ scoop Protein Powder


I use to add this half of scoop into my ‘Peanut Butter Ice Cream’ or sometimes I would even make a small shake with it.  But, one of my favorite things to do with it, is make a crunchy cookie with it.

This is quite opposite of the protein brownie. In fact, I sort of invented this one night when I had accidently over cooked my protein brownie and it came out hard and dried out. THIS IS THE PERFECT COOKIE FOR THE ICE CREAM!! LOL

If you haven’t made the ice cream before, check out the link to my older blog posts:


Blog: An oldie but goodie protein ice-cream/

Also check out the link on how to cook your protein powder:

Blog: Cooking with protein-powder

The key to making the cookie is to make sure it is ‘over cooked’. I put mine in a square Ziploc container adding only enough water to make it pasty and cook it for 45-60 seconds. I then flip it and cook it for another 20-25 seconds. Let it cool, as it will slowly get harder and crunchier. J


Sprinkle over the top of your ice cream and enjoy!!

Macros for:

1/2 scoop Protein Powder

20g natural peanut butter

100g cottage cheese


Calories: 279

Fat: 13g

Carbs: 11.5g

Protein: 29g