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Funfetti Protein Cookies Recipe

Soft, chewy funfetti protein cookies made with cashew butter and vanilla whey for a quick, protein-packed treat.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Servings: 15 cookies

Ingredients

  • 1/2 cup cashew butter
  • 2 tablespoons honey
  • 2 teaspoons organic butter extract
  • 1 large egg
  • 1/2 cup vanilla whey protein powder gluten-free
  • 1/4 teaspoon baking soda
  • pinch salt
  • 1/3 cup rainbow sprinkles

Instructions

  • Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a Silpat.
  • Place the cashew butter in a large microwave-safe bowl and warm until smooth and creamy, about 1 minute; stir to combine.
  • Add the honey and butter extract to the bowl and beat with an electric hand mixer until fully combined and smooth.
  • Beat in the egg until the mixture is uniform.
  • Stir in the vanilla whey protein powder, baking soda, and a pinch of salt until a sticky, wet dough forms.
  • Pour the sprinkles onto a small shallow plate. Using about 1 tablespoon of dough per cookie, roll into balls.
  • Roll each ball lightly on the top and sides in the sprinkles so only the outside is coated, then place sprinkle-side up on the prepared baking sheet.
  • Flatten each cookie to about 1/3 inch thickness. Bake for 12–13 minutes, until the tops feel just set and the cookies have risen slightly.
  • Let the cookies cool completely on the baking sheet before serving.

Equipment

  • Mixing Bowl
  • electric hand mixer
  • Measuring cups and spoons
  • Baking Sheet
  • parchment paper or silpat
  • small shallow plate
  • spatula or spoon

Notes

  • Use room-temperature egg for easier mixing.
  • Measure protein powder lightly to avoid dry cookies.
  • Roll dough when slightly firm to reduce stickiness.
  • Cookies will firm up as they cool on the pan.