Protein Bakery: Birthday Cake Cookies

Protein Bakery: Birthday Cake Cookies
  1. 1 scoop vanilla protein powder (32-34 grams)
  2. 3 T coconut flour, sifted
  3. Pinch sea salt
  4. 2 T cashew butter (can sub for any nut butter, but cashew is best)
  5. 1 T pure maple syrup*
  6. Pinch vanilla extract
  7. Pinch natural butter extract (optional)
  8. 1-2 T dairy-free milk of choice**
  9. Sprinkles (optional)
  1. Preheat the oven to 350 degrees. Line a cookie sheet or baking tray with grease proof paper and set aside.
  2. In a small mixing bowl, combine your coconut flour with your protein powder and sea salt and mix until there are no clumps.
  3. In a small microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in your vanilla extract and butter extract. Pour the wet mixture in with the dry mixture and mix until a crumbly texture remains. Using a tablespoon at a time, add dairy free milk until a thick batter is formed.
  4. Form the batter into a ball and transfer to the lined cookie sheet. Press firmly and spread out into a cookie shape. Top with optional sprinkles and bake for 8-12 minutes- 8 minutes for extra soft and chewy or 12 or so for a firmer cookie.
  5. Remove from oven and allow to cool before digging in!
  1. * You can omit the maple syrup or use sugar free- Sugar free maple syrup was difficult to bind (it was like water) but still gave a subtle hint of sweetness. If you do omit, you may need a dash more dairy free milk.
  2. ** Depending on the brand of coconut flour and protein powder you use, you may need more- Adjust accordingly.
Adapted from The Big Man's World
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