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Munk Pack Protein Cookies – Or Healthy Round Bars?

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When  I first read the ingredients on a protein bar package (after buying a case when I was out all day working on a field project),  I almost fell off my chair.  Sugar and processed food ingredients dominated the list.   Now, even though the new healthy Munk Pack Protein Cookies tastes more like a protein bar than a cookie, it changes all of this.

For starters, Munk Pack Protein Cookies  feature 18G of plant-protein per cookie exclusively from nut butters and grains.  Soft baked and healthy, the ready-to-eat Protein Cookies are gluten-free, vegan, non-GMO, OU-D Kosher, and fueled with 6G of fiber per cookie .18G Plant-Protein Per Cookie contain 6 grams of Fiber and no sugar alcohols, no trans fats, no dairy, no soy, and no eggs.

Flavors include Oatmeal Raisin Spice, Coconut White Chocolate Macadamia, Peanut Butter Chocolate Chip and Double Dark Chocolate,The Cookies retail for $2.79 in stores and can be purchased by the 6-pack on Amazon for $16.79

(For the official definition and history of the cookie, please see:




What also differentiates Munk cookies is that protein bars most often use not particularly healthy soy or hydrolyzed proteins.  Even when they use whey protein it is not always grass fed, and still not healthy for those sensitive to dairy.

Munk Pack Protein Cookies are lower in sugar (at 7-9g per 42g serving) than most protein bars by about half.  Even protein bars that have reduced sugar tend to use sugar alcohols or artificial sweeteners (not  MUNK) , which can have negative effects on the metabolic system.

How does MUNK make a gluten free cookie that holds together without eggs?  The answer:  “Developing a healthy cookie that holds together without gluten or eggs was certainly a challenge! We started with nut butters to provide a thick, hearty base, and the rest was pretty much trial and error. Even when we finally came up with a recipe that didn’t crumble and tasted good, we had to constantly revise to get the dough to the ideal consistency for handling at a commercial bakery and consistently cutting the cookies to the right shape and size.”

They added: ” It is already challenging to create a high protein, gluten free cookie that holds together without eggs, let alone a high protein and delicious tasting cookie with less sugar than existing products. The protein category in particular was of interest to us because existing products were not meeting our brand standards of a clean ingredient profile, non gmo, gluten free and vegan.  We wanted to offer consumers protein in more than just protein shakes and bars.”

“And,  our professional lives to our camping adventures, we were always looking for portable, healthy, great tasting foods. We wanted real food that was minimally processed, without the additives and fillers you find in most snacks.

“We got started in the kitchen, funneling homemade oatmeals and smoothies into bottles. Then we discovered the convenience of spouted pouches, which keep foods non-perishable without the use of artificial preservatives.

We sourced all kinds of superfoods from farms and mills, and finally set up a tent at our local farmers markets.  Even as we expand, we maintain our hands-on approach to sourcing ingredients, and inter-active philosophy with our customers.”


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Gerry Furth-Sides

Gerry Furth-Sides

Content Editor/Columnist

Photo-journalist Gerry Furth-Sides has been covering the ethnic and American culinary scene in California since it first came into prominence 25 years ago.