Description
These quick and easy protein cookies taste just like funfetti cake! You’ll never know they’re a healthy, gluten-free treat for under 90 calories!
Ingredients
- ½ cups Cashew Butter
- 2 Tablespoons Honey
- 2 teaspoons Organic Butter Extract
- 1 Large Egg
- ½ cups Vanilla Whey Protein Powder
- ¼ teaspoons Baking Soda
- Pinch Of Salt
- ⅓ cups Rainbow Sprinkles
Preparation
Preheat oven to 325ºF and line a cookie sheet with parchment paper or a silpat.
In a large, microwave-safe bowl, melt cashew butter until creamy and smooth, about 1 minutes. Add honey and butter extract into cashew and beat using an electric hand mixer until well combined. Add egg and beat until well combined. Add protein powder, baking soda and salt into the bowl and stir until well mixed and a sticky, wet dough forms.
Pour sprinkles into a small, shallow plate with sides. Roll the dough into 1-tablespoon-sized balls and then 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.
