Description
These birthday cake protein cookies are made with vanilla protein powder and rolled in sprinkles. They're gluten free, dairy free and nut free!
Ingredients
Scale
- 1/3 cup palm shortening, softened (66g)
- 1/3 cup coconut sugar (56g)*
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup plant based vanilla protein powder (58)**
- 2 Tbsp coconut flour (14g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3-1/2 cup sprinkles
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the shortening, coconut sugar, egg and vanilla.
- Using a spatula or wooden spoon, mix in the protein powder, coconut flour, baking soda and salt.
- Let the batter sit for 5 minutes to thicken.
- Scoop the cookie dough (each cookie is about 1 rounded tablespoon in size), roll it into a ball, then roll the dough in sprinkles. You can roll the entire ball in sprinkles, or leave the bottom without. Place the cookie dough on the lined baking sheet.
- Put the cookies in the oven and bake at 350 degrees F for 8-10 minutes.
- Remove the cookies from the oven, cool for 5 minutes on the pan, then transfer to a wire cooling rack.
- Store cookies in a sealed container in the fridge for up to one week. For longer storage, keep in a baggie in the freezer, up to one month.
Notes
*Use monk fruit sweetener or another sugar-free granulated sugar for a low carb option
**I used Sprout Living's Vanilla Lucuma Epic Protein. Code bakeitpaleo gets you a discount on any Sprout Living purchase.