Ingredients
- 30 g Vanilla Whey/Casein Blend Protein Powder
- 50 g Sugar-free yellow cake mix contains gluten
- 14 g Coconut flour
- 70 g Plain nonfat Greek yogurt
- 50 g Egg whites
- 60 g Unsweetened applesauce
- 10 g Rainbow sprinkles
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the vanilla protein powder, sugar-free yellow cake mix, and coconut flour until combined.
- In a separate bowl, whisk together the Greek yogurt, egg whites, and applesauce until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the rainbow sprinkles.
- Scoop the batter into 9 uniform mounds (about 1.5 tablespoons each) onto your prepared baking sheet. Bake for 12–13 minutes, or until set.
Nutrition
Notes
TEXTURE TIP: These cookies are soft, cakey, and pillowy, not crisp sugar cookies. Let them cool completely on the pan so they can finish setting.
PROTEIN POWDER TIP: A whey/casein blend usually gives the best texture. Pure whey may bake drier or turn rubbery depending on the brand.
COCONUT FLOUR TIP: Coconut flour absorbs a lot of moisture. If the batter looks too loose, let it sit for a few minutes before adding more dry ingredients.
SHAPE TIP: These cookies do not spread much. Press the mounds down slightly before baking if you want a flatter cookie.
STORAGE TIP: Store the cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 30 days.