Funfetti Protein Cookies

Funfetti Protein Cookies

Homemade baked funfetti protein cookies, that are soft, sweet, and low calorie! Low in sugar, carbs, and high in protein to make the perfect healthy, gluten free treat and the best protein cookies.

protein cookies

I wanted to add a little twist to my protein sugar cookies, so I decided to make a funfetti protein cookie recipe, they are so cute and so good!

Who else loves funfetti cake? Me too, it honestly is probably my favorite cake mix. Although I have to say I am team vanilla frosting, my boyfriend swears by the chocolate frosting but I am team vanilla all of the way!

These cookies resemble cake batter but I would not say they taste identical to the classic pillsbury cake mix, they are delicious though!

funfetti protein cookies

What do you need for funfetti protein cookies?

Cashew Butter: I used American Dream Ring Leader Cashew Butter – this is a high protein cashew butter and the macros may change slightly if you use a regular cashew butter, but you absolutely can! The Ring Leader Cashew Butter is a frosted animal cookie bake and it is so good, I highly recommend if you have not tried out their nut butters, use code haleynicolefit to save on your order!

Sugar Free Syrup: I used Vermont sugar free syrup, this is 15 calories per serving – this recipe uses half of that! I would say some sugar free syrups vary a bit when it comes to calorie count ranging between 0-45 calories. Just make sure you make this adjustment when calculating the macros if you track! You could also use pure maple syrup if you wanted to.

Whole Egg: I highly recommend not swapping this for egg whites, the fat from the whole egg really helps give these little funfetti cookies some moisture and allows them to puff up! If you do try egg whites only, let me know how they come out!

Cake Batter Extract: This is a bit essential when it comes to that cake batter taste, if you do not have this and cannot find it anywhere, you can use vanilla extract!

Vanilla Vegan Protein Powder: I used Nuzest, use my code haleynicolefit to save if you try! I love this protein powder, whey protein typically bothers my stomach, but you can use a whey vanilla if that is what you have!

Baking Soda and Salt: This science behind it all! These ingredients together are what give you the puffy, soft, cookie! Yum

Rainbow Non Pareils: These are necessary to make this recipe for sure! They make them look cute and give them the funfetti vibe! If you do not have non pareils, rainbow sprinkles will work just fine.

 

How do you make the funfetti protein cookies?
  1. Preheat your oven to 325 degrees and line a cookie sheet with oven safe parchment paper! 
  2. Add the cashew butter into a large microwavable bowl. Microwave for 1 minute to melt the cashew butter a bit!
  3. Add in the syrup, and use an electric mixer to fully combine. 
  4. Crack the egg, add the cake batter extract and mix.
  5. Lastly, add the protein powder, baking soda, and pinch of salt! Fold in with a rubber spatula.
  6. The batter will be very sticky! I do not recommend rolling it with your hand. A cookie scoop is your best bet, I will link it here. If you do not have this the batter is going to be very hard to handle, I would use a large tablespoon to dollop the batter onto the cookie sheet.
  7. Scoop 1 inch balls spread evenly apart on the cookie sheet, you will have 12-13 cookie dough balls, top with sprinkles.
  8. Bake for 7-8 minutes!
  9. Allow to cool completely and enjoy.

These will be good for a week at room temp in a sealed container or will freeze well for up to a month!

If you love this recipe you can also check out our other protein sugar cookie recipe

Other High Protein Dessert Recipes:

Healthy Cosmic Brownies

Cookies and Cream Healthy Scotcharoos

Strawberry Protein Bar

Ice Cream Shake

Cheesecake Brownies 

Birthday Cake Puppy Chow

Almond Cranberry Bliss Bars

Peppermint Brownies

Peanut Butter Cake

Frequently Asked Questions:

Are the funfetti protein cookies vegan?

They are not, the cashew butter I used actually has some whey in it, and the egg addition makes this a vegetarian recipe but not vegan! If you wanted to use plain cashew butter and a flax egg this would become a vegan funfetti protein cookie!

Are funfetti protein cookies low carb?

These cookies are both low carb and low calorie! This recipe yields around 12-13 cookies! Per 12 cookies, each cookie is 66 calories and only 3.8 carbs, 4.3 fat. And 4.2 protein! I would say that is pretty low carb.

Can I use whey protein and not vegan protein?

If you do not prefer vegan protein or you just do not have it, you can use vanilla whey protein, I have not tried it but I know whey protein usually bakes well so I am sure they would come out great!

Is there a substitute for sugar free syrup?

If you do not want to use sugar free syrup you can use pure maple syrup just note that the macros will change! You can also use honey if you do not have any maple syrup in the house.

Are funfetti protein cookies made with protein powder?

They are indeed. These cookies do not have any flour in them, only protein powder which helps bind them together.

Is the funfetti protein cookie recipe gluten free?

Yes this recipe with the ingredients I used is gluten free! Depending on the cashew butter you use and vegan protein powder this can vary. Both items I used were gluten free!

How do I track Funfetti Protein Cookies?

If you track macros like us search HNFit Funfetti Protein Cookies in My Fitness Pal for easy logging! Each cookie is 66 calories, 3.8 carb, 4.3 fat, and 4.2 protein.

Funfetti Protein Cookies

Funfetti Protein Cookies
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes

Ingredients

  • 1 tsp of sprinkles (or 3 grams)
  • 2 tbsp syrup (30mL)
  • 2 scoops vanilla vegan protein (25 grams)
  • ½ cup cashew butter (112 grams)
  • 1 whole egg
  • ½ tsp cake batter extract
  • Sprinkle salt
  • ½ tsp baking soda

Instructions

    1. Preheat your oven to 325 degrees and line a cookie sheet with oven safe parchment paper! 
    2. Add the cashew butter into a large microwavable bowl. Microwave for 1 minute to melt the cashew butter a bit!
    3. Add in the syrup, and use an electric mixer to fully combine.
    4. Crack the egg, add the cake batter extract and mix.
    5. Lastly, add the protein powder, baking soda, and pinch of salt! Fold in with a rubber spatula.
    6. The batter will be very sticky! I do not recommend rolling it with your hand. A cookie scoop is your best bet, I will link it here. If you do not have this the batter is going to be very hard to handle, I would use a large tablespoon to dollop the batter onto the cookie sheet.
    7. Scoop 1 inch balls spread evenly apart on the cookie sheet, you will have 12-13 cookie dough balls, top with sprinkles.
    8. Bake for 7-8 minutes!
    9. Allow to cool completely and enjoy.

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Nutrition Information:

Yield:

12-13

Serving Size:

15 grams

Amount Per Serving: Calories: 66Total Fat: 4.3gSaturated Fat: 1gTrans Fat: 0.1gUnsaturated Fat: 0.1gCholesterol: 19.8mgSodium: 96.1mgCarbohydrates: 3.8gFiber: 0gSugar: 1.1gProtein: 4.2g

 

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