Yep. You read that right. Birthday cake protein cookies! I'm not exactly what you would call a "baker," and I thought these were super easy to make and took hardly any time at all! I came across this recipe and really wanted to try it, but didn't realize until after I started making it that the yield for the recipe was ONE cookie. But it's HUGE, and there was no way I could eat it all! I like it because it's not super sweet (but you could adjust that if you wanted to), and it can be used as a pre-workout/post-workout snack! Not to mention it's gluten free, paleo, vegan, dairy free, and refined sugar free!
This will probably be my new favorite snack while I'm training... maybe I can experiment and make some new flavors?!
1 scoop vanilla protein powder (I used GNC's Amplify)
3 T coconut powder
Pinch Sea Salt
2 T cashew butter
1 T pure maple syrup (can omit or use sugar-free, but may not bind as well)
Pinch vanilla extract
Pinch natural butter extract (optional)
1-2 T dairy-free milk of choice (I used unsweetened Almond milk)
Preheat oven to 350 degrees. Line cookie sheet with greasy proof paper and set aside.
In a small mixing bowl combine, coconut flour, protein powder, and salt. Mix until no clumps.
In a small microwave safe bowl, melt cashew butter with maple syrup until combined. Stir in vanilla extract and butter extract. Pour the wet mixture in with the dry mixture and mix until a crumbly texture remains. Using a tablespoon at a time, add dairy free milk until a thick batter is formed.
Form the batter into a ball and transfer to the lined cookie sheet. Press firmly and spread out into a cookie shape. Top with optional sprinkles and bake for 8-12 minutes - 8 minutes for extra soft and chewy or 12 or so for a firmer cookie.
Remove from oven and allow to cool!
Mention "Taylor'd Nutrition" at Mackie Shilstone GNC located at 2901 Magazine St. or 5300 Tchoupitoulas St. to receive a discount on select products!