Cat Cookies v2.0 (More Chocolatey Than Ever!)

I don’t bake for pleasure. Does that make me a bad blogger?

A bad potential grandma for sure.

Low-carb chocolate cat cookies

Cat Cookies… v2.0!

I bake for practical reasons. To make others happy. To have something to snack on that isn’t as boring as fruit or as expensive and crap-filled as buying pre-made baked goods.

Oh, and of course, to instagram.


The perfect crime snack


Bye bye kitty.

With these cookies, I also had the practical reason of getting a little of my plant protein in, as well as some healthy fats, when I was looking for an afternoon pick-me-up.

One option could have been to blend this stuff up as a smoothie – but if I had to choose between smoothie and cookie? Well, I’d be kidding myself if I chose the former.

So I gathered my ingredients…

Plant protein
Cacao powder
Coconut Oil

Pretty simple right? Well, they checked all the boxes for me.

Low-carb, high-fat, packed with protein and… chocolate.

Real food, real simple – and really very good for you.

Combined to a mush and wedged into my cat-shaped cookie cutter? The purrrfect snack!


For once, they made it to the board without me eating one! An improvement on last time…

I also just realised they’re raw, vegan and dairy-free!

Without further pussy-footing (har) around, I give you…

Cat-Shaped Cookies

Makes 6 small cookies


  • 1 cup (150g) mixed nuts
  • 1 cup (180g) protein powder (I used my plant-based blend)
  • 2 tbsp cacao (or cocoa) powder
  • 2 tbsp coconut oil*
  • Sweetener of choice**


  1. Add nuts to a food processor and start processing until they get just beyond ‘crumbly’ stage. Scrape down the sides every 10 seconds or so, and keep going!
  2. Add the remaining ingredients and adjust consistencies until you get something you thing will hold it’s shape (eg. too liquid? add protein. Too dry? add coconut oil.)
  3. Line tray/plate/chopping board with cling film(saran wrap to you yanks) or parchment paper and get your cat-shaped cookie cutter ready! You don’t have one yet? TUT.
  4. Fill the cutter with the mixture and press down – it should lift off pretty easily. Alt: Mould into cookie shapes, or animal of choice.
  5. Set the tray in the fridge for 20 minutes or so to firm up, while you lick the bowl. Enjoy!

* You could use less or omit this if you wanted to blend the nuts for longer – they’ll start going nut-butter-esque so the natural oils they produce will get you to the right consistency. You’re aiming for a consistency like Play-Doh. What?

** I used 4-5 drops of vanilla stevia because it’s the shiznit, but you could sub for coconut sugar, xylitol. You could also use 1 tbsp honey or maple syrup, you just might need to add a bit more protein powder to make sure it isn’t too liquidy, and remember it will make it higher carb.


Cat cookies… the upgrade!

If you’d like a crunchier cookie, check out the original Cat Cookies – they’re an oldie but a goodie!

Will be joining the recipe parties over at A Mummy Too  //  Sprint 2 the Table // CandyFit  // Gluten Free Homemaker  //  Buns In My Oven // The Fit Foodie Mama

Why do you bake? I mean, other than DELICIOUSNESS.
Cookie texture – crunchy or soft?
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  1. says

    Soft cookies all the way. These look delicious. I’m in the mood to bake something healthy and chocolaty like these or black bean brownies.


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