Quick and easy Funfetti Protein Cookies taste just like funfetti cake—
a gluten-free treat that’ll bring out the kid in you!
I’m all for indulging in sweet treats every once in a while, and if you can tweak them to make them a bit more wholesome, all the better! If I can make a cupcake just a little more nutritious by replacing the butter with mashed banana, for example, or whip up a batch of brownies using mashed sweet potato or black beans (you’d be surprised!), why wouldn’t I? And when it comes to giving recipes a healthy makeover, cookies offer a world of possibilities.
So, when a cookie craving hit last week, I came up with this protein cookie recipe that’s both fun and surprisingly nutritious. Instead of flour, these cookies use whey protein powder, and rather than using butter, they get most of their richness from irresistibly nutty cashew butter. Chewy, dense, and with just the right amount of sweetness from a touch of honey, these cookies will make you feel like a kid again—
even though it’s clear you’re a responsible adult.
Are Funfetti Protein Cookies Healthy?
If you’re looking to pack in protein while satisfying a cookie craving, these treats are perfect for you. The cashew butter not only adds extra protein but also provides a dose of healthy fats. Feel free to replace it with any nut butter of your choice. And if you have a nut allergy, any seed butter will work just fine.
To make the recipe vegan-friendly, simply use a plant-based protein powder, swap the honey for maple syrup, use vanilla extract instead of butter extract, and substitute the egg with a flax “egg.” To make a flax egg, mix one tablespoon of flax meal with three tablespoons of water in a small bowl. Let it sit for about ten minutes until it becomes gelatinous, then use it as a replacement for the egg.
Any kind of sprinkles will work, but I prefer naturally colored ones.
Baking With Protein Powder
Protein powders aren’t just great for smoothies—they can also be used in recipes like pancakes, waffles, cakes, muffins, and cookies to enhance their nutritional value. For baking, whey protein and pea-based protein (a plant-based option) are ideal as they yield light and fluffy results.
If you’re new to replacing flour with protein powder, start by substituting about one-quarter to one-third of the flour in your recipe. Keep in mind that plant-based protein powders absorb more liquid than whey, so you’ll likely need only half the amount when substituting it.
Using too much protein powder can result in dense or dry baked goods, so it’s important to maintain a balance. Additionally, baked goods made with protein powder typically require added fat to avoid a dry, gritty texture—ingredients like butter, nut butter, or coconut oil work well.
Cooking times are also shorter when using protein powder, so follow the instructions closely and avoid overbaking. With some experimentation, you’ll discover how to incorporate protein powder into your favorite recipes for healthier, protein-packed treats such as these delectable cookies.
How to make ahead and store
The cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen in a Ziploc bag for up to 3 months. Thaw them on the counter and enjoy whenever the craving hits!
Serving Suggestions
Pair these cookies with a Peanut Butter-Chocolate Protein Shake, and you’re on your way to muscle town! For a more traditional drink, just pour yourself a glass of milk or homemade oat milk. If you love protein treats as much as I do, check out my Homemade Pumpkin Protein Bars, Protein Peanut Butter Cups, and Coconut Protein Cookies.
Ingredients
- 1/2 cup cashew butter
- 2 tablespoon honey
- 2 teaspoon organic butter extract
- 1 large egg
- 1/2 cup vanilla whey protein powder gluten-free
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/3 cup rainbow sprinkles
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line a cookie sheet with parchment paper or a Silpat.
- In a large microwave-safe bowl, melt the cashew butter until creamy and smooth, about 1 minute.
- Add the honey and butter extract and beat, using an electric hand mixer, until well combined.
- Add in the egg and beat until well combined.
- Add the protein powder, baking soda, and salt and stir until well mixed and a sticky, wet dough forms.
- Pour the sprinkles into a small, shallow plate. Roll the dough into 1 tablespoon-sized balls. Roll just the top half and sides into the sprinkles and place onto the prepared cookie sheet, sprinkle-side up. At first, the dough is a little messy to roll, but gets much easier. Repeat until all the dough is used.
- Press the cookies down quite flat, about 1/3 of an inch thick, and bake until the top feels just set and the cookies rise, about 12-13 minutes. Let cool completely on the pan.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment