These Protein Confetti Cloud Cookies are one of the lightest high-protein cookies I make. Instead of starting with butter or a traditional cookie dough, the base is whipped egg whites that get folded with sugar-free cake mix and vanilla protein powder.
I'm using fresh egg whites from whole eggs here rather than carton egg whites. Once whipped with cream of tartar, they become thick and airy, which is what gives these cookies their soft, almost meringue-like center.
The biggest thing is not overmixing once the dry ingredients go in. You want to keep as much of that air in the egg whites as possible. A few sugar-free sprinkles on top give them the confetti-cookie look.
Why These Cloud Cookies Work
Whipping the egg whites to stiff peaks creates all of the volume in these cookies. Cream of tartar helps stabilize that foam so it holds up better when the heavier ingredients are folded in.
The cake mix and protein powder should be folded in gradually and gently. If you stir aggressively, the whipped egg whites collapse and you lose that cloud-like texture.
A hand mixer or stand mixer makes whipping the egg whites much easier.
How to Get the Fluffiest Texture
The egg whites do most of the work in this recipe, so give them enough time to whip properly before adding anything else.
You want stiff peaks, meaning the egg whites should stand up when you lift the beaters instead of folding back over.
Once you start adding the cake mix and protein powder, switch from beating to folding. Add the dry ingredients gradually and use a spatula to gently turn the mixture over itself.
The less air you knock out, the taller and lighter the cookies will stay.
Storage
These are best the day they are made because that is when the texture is the lightest.
Once completely cool, store them in an airtight container at room temperature for about 1–2 days.
If they soften slightly overnight, that is normal. Because the cookies are built around whipped egg whites, they will not stay exactly as crisp or airy as they are fresh from the oven.
Protein Confetti Cloud Cookies
Ingredients
- 4 large egg whites (about 120g)
- 1 teaspoon cream of tartar
- 3/4 cup sugar-free cake mix (75g)
- 1/4 cup vanilla whey or whey/casein protein powder (25g)
- 2 tablespoons sugar-free sprinkles (15g)
Method
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Add the egg whites and cream of tartar to a completely clean mixing bowl.
- Beat until the egg whites form stiff peaks.
- In a separate bowl, mix the sugar-free cake mix and protein powder.
- Add the dry mixture to the whipped egg whites a little at a time, gently folding after each addition. Avoid stirring or beating the mixture.
- Divide the batter into 5 large mounds on the prepared baking sheet.
- Sprinkle the tops with the sugar-free sprinkles.
- Bake for 16–18 minutes, until the cookies are puffed and lightly golden.
- Let them cool completely on the baking sheet. They will firm up more as they cool.
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