Confetti Protein Cookies is an easy snack recipe to fuel you up and keep you full that would be best for your weight goal. Confetti Protein Cookies recipe is easy to make and need just 4 ingredients! It is perfect between meals or a healthy dessert, they are secretly low carb and contain NO sugar. 2 grams net carbs.
Birthday Cake Protein Cookies Recipe by Arman Liew
This homemade protein cookies taste like birthday cake and need just 4 ingredients. Unlike the store bought ones, you can actually pronounce them. In fact, you probably have them in your cupboard right now. Taste wise, they are a mix between my peanut butter cookies and almond butter cookies, but less nutty and more protein. They have a slight vanilla flavor, with some sprinkles added in for fun. The texture though is JUST like any decadent and bakery style cookie- soft, thick and chewy.
Tips for making the BEST high protein cookies
- You MUST enjoy the taste of the protein powder you use. Many brands out there can have quite the overpowering flavor, and it is not always pleasant.
- Do not overbake the cookies, as they continue to cook as they cool down. While the cookies may look a little under baked, they will firm up beautifully while cooling down.
- Peanut Butter can also be overpowering, so if you don’t want peanut butter protein cookies, you can replace this with smooth almond butter.
- If you make whey protein cookies, keep a careful eye on the cookies around the 10 minute mark- They can dry out very quickly.
- To make the cookies with the ground chia seed instead of an egg, start with 3 tablespoons. If the cookies aren’t thick enough, add an extra tablespoon of ground chia seed.
- For protein chocolate chip cookies, add 1/4 cup chocolate chips.
Storing and Freezing Tips
- To store: Leftover protein cookies can be stored at room temperature, in a sealed container, for up to 14 days (2 weeks). If you’d like them to keep longer, store them in the refrigerator.
- To freeze: Freeze leftover cookies by storing them in a zip lock bag. They will freeze well for up to 6 months.
Confetti Protein Cookies
- 1 cup peanut butter
- 2/3 cup granulated sweetener of choice
- 1 large egg
- 1/2 cup Vanilla Protein Powder
- 1 tbsp sprinkles optional
- Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
- In a small mixing bowl, combine all your ingredients, except for the sprinkles, and mix well, until just combined.
- Using your hands, form 12 balls of cookie dough and cover in sprinkles, and place on the lined sheet. Bake the cookies for 12-14 minutes, or until the edges begin to brown.
- Remove from the oven and let cool on the baking sheet completely.
- You can use almond butter or sunflower seed butter.** Monk fruit sweetener, swerve, or coconut sugar.
- For the vegan/eggless option, use 3-4 tablespoons ground chia seed- NOT chia eggs. Start with 3 tablespoons and add the 4th only if needed.
- TO STORE: Cookies should be stored at room temperature, in a sealable container, for up to 2 weeks. They can also be stored in the refrigerator or freezer, to keep longer.