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Keto Protein “Cookie” Bombs (With a Lactation Modifications for Breastfeeding Moms)

Keto Protein “Cookie” Bombs (With a Lactation Modifications for Breastfeeding Moms)

Have you ever tried Emmy’s Coconut Cookies? You can find them in health food stores, like Whole Foods, and sometimes in Home Goods stores as well. They come in several different flavors like cocoa, peanut butter, vanilla bean, lemon, etc., and they ALL ARE SO GOOD. I love to pick up a bag when I go grocery shopping in Memphis so I can munch on a couple during the drive back home to our small town.


Towards the end of my most recent pregnancy (and in the hospital after birth) I was craving them A LOT. With the purchase of each bag I thought to myself, that I need to try to replicate these cookies at home because I felt like I was beginning to spend a small fortune on specialty cookies from the store. After a couple at home attempts I found a delicious combo for a protein packed healthy “cookie ball,” as my daughter calls it, and wanted to share it with you.


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If you don’t have all the ingredients for this recipe, there are a ton of modifications that you can do to make it your own, like adding cocoa, or maybe a different flavored protein powder that you prefer. The key is to add enough coconut oil to the dry ingredients so that they are wet enough to form into balls. Instead of making these into a ball shape you could also just press the “dough” into a lined baking sheet and then cut them into squares once the cookies have set (like these WHOLE ALMOND JOY BARS).


KETO Cookie Bombs




  • 2 Cups Almond Flour
  • 2 Cups Coconut Flakes
  • 1 Cup Protein Powar (Orgain Vanilla)
  • I Cup PB Fit Protein Powder
  • Pinch of Salt
  • 2 tsp Vanilla
  • 2 TBSP Agave
  • 1/4 Cup Collagen
  • 1 1/2 Cup Virgin Coconut Oil


Alternatively (to make lactation friendly)


  • 1/4 to 1/2 Cup Brewers Yeast
  • 1/2 Cup ground Flax Seeds





  • In an 11 cup FOOD PROCESSOR add all your dry ingredients and pulse until well mixed together.
  • Add your wet ingredients and pulse until well blended and ingredients form a dough like consistency.
  • Line a baking sheet with parchment paper
  • Spoon out large tablespoonfuls into your hand and form into balls
  • Place your balls on lined baking sheet. Once you have formed all the balls place in refrigerator until cookie bombs have hardened.
  • After balls have hardened transfer to air tight container and store in refrigerator until you’re ready to enjoy them.



I love having a couple cookie bombs in the morning with my cup of morning coffee or tea. It is just enough food to fuel me up for my morning workout, and doesn’t leave me too full so I’m not sluggish during it as well. I do want to forewarn you that these are super addicting! As a busy mom it is easy to just want to snack on these all day, and I have to remind myself sometimes that too much of a good thing is not always good for you (especially since I’m trying to work off that extra baby weight right now). 






For those who want to reduce the sugar content as much as possible, you can omit the coconut completely to reduce the sugar content of these cookies and to make them a little leaner. I have made these a few times without the coconut and they’re still plenty addicting and delicious.




In addition to the above ingredients mentioned you can make these cookie bombs lactation friendly by adding 1/4 to 1/2 cup of Brewers Yeast and 1/2 cup of ground flax seeds to the mixture. Brewers yeast does have a distinct flavor, so I’d start with less and then add more for more milk boosting benefits according to your taste preferences. 


  • With both variations you may need to add more coconut oil to your mixture to achieve desired consistency before rolling the mixture into balls. Just add a little bit at a time until ingredients are not dry and mixture looks like a dough like form.



Here is the PDF VERSION of this recipe.







Hope you enjoy this recipe! Be sure to pin it and share it with your friends who love a yummy, lean treat!


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