These homemade birthday cake protein cookies are the perfect treat for your healthy lifestyle! They’re soft, melt-in-your-mouth delicious. Plus, they’re so easy to make- no mixer required!
These are the best protein cookies, and the perfect way to treat yourself sans the guilt. How do I describe these cookies?
These cookies are:
Plus, they’re so much healthier than a regular cake cookie. I’ve replaced some of the flour with protein powder, reduced the fat, and you have the option of using a sugar-free sweetener.
I like to give options for sweeteners because some of my readers prefer to use regular granulated sugar, but others like to use a sugar-free substitute. A blend of regular sugar and a sugar-free granulated sweetener is also a great option. I give a list of acceptable sweeteners in the notes of the recipe box below.
Another great thing about these cookies is that they are super easy to make. You only need about 15 minutes to prep and no mixer is required.
Let’s talk ingredients…
Ingredients for birthday cake protein cookies
For homemade birthday cake protein cookies, you will need the following ingredients:
- All-Purpose Flour– You can use all-purpose flour or whole wheat pastry flour if you prefer.
- Vanilla Protein Powder– Baking with protein powder can be a bit tricky, as it’s a lot of trial and error. I used this plant-based protein powder . It’s a nuts and seeds variety that I absolutely love. I purchased mine through my local Costco. It’s available through Amazon as well. I also tested the recipe using a whey protein powder, and I had to make some tweaks because plant-based protein powders are more absorbent than whey. So if you go with a whey protein powder, you will not need to add any milk unless you find that your cookie dough is extremely dry. You don’t want your dough too wet or the cookies will spread too much in the oven.
- Granulated sweetener of Choice– You can use regular granulated sugar or a sugar-free granulated sweetener such as monk fruit, which is what I used. Other great options are granulated erythritol or Truvia.
- Baking Powder– Baking powder is needed to give the cookies a slight lift.
- Salt– I find that most desserts need a little salt, as It helps to enhance the other flavors. Any fine grain salt will work.
- Butter– You’ll need melted, unsalted butter. I simply melt my butter in the microwave and allow it to cool slightly before proceeding with the recipe.
- Egg– The recipe calls for 1 large egg.
- Milk– You can use any type of milk that you prefer, such as regular dairy milk or almond milk. If you are using a whey protein powder you will not need to add any milk unless you find your dough is extremely dry.
- Vanilla Extract– Pure vanilla extract is best, but imitation works as well.
- Sprinkles– Sprinkles are totally optional, but my inner child demands them.
How to make homemade protein cookies
These cookies are so easy to make!
You simply whisk together the dry ingredients.
Then the wet ingredients.
Then mix the wet and dry. It’s that simple!
You will need to let the dough chill for at least 30 minutes, or you can refrigerate overnight. Then simply scoop and bake.
Silicone baking mats work great for this recipe and most cookie recipes. They are worth the investment as you can use them over and over again. If you don’t have a silicone mat, I suggest using parchment paper.
I used this plant-based protein powder for this recipe, but I also tested the recipe using a whey protein powder. Plant-based protein powders are much more absorbent than whey. So if you go with a whey protein powder you won’t need to add any milk, unless your dough is extremely dry. You don’t want your dough to be too wet because the cookies will spread too much during baking.
Your dough was probably too wet, or it was or refrigerated long enough. As I said, whey protein powder is not as absorbent as plant-based powder. So if you use whey, omit the milk. Also, be sure to refrigerate your dough for at least an hour.
Please let me know how you like the homemade birthday cake protein cookies in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try. 🙂
Homemade Birthday Cake Protein Cookies
- 2/3 cup all-purpose flour or whole wheat pastry flour
- 1/3 cup vanilla protein powder* see notes
- 1/2 cup plus 1 tablespoon granulated sweetner of choice* see notes
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter melted
- 1 egg
- 2 tablespoons milk of choice* see notes
- 2 teaspoons vanilla extract
- Sprinkles optional
- In a large bowl, whisk together the flour, vanilla protein powder, granulated sweetener of choice, baking powder, and salt. Set aside
- In a medium-sized bowl, whisk together the melted butter (cooled slightly), the egg, milk (if using), and vanilla extract.
- Pour the wet mixture into the dry mixture and stir together with a large spoon or spatula until everything is combined. Stir in the sprinkles if desired. Cover and refrigerate for at least 30 minutes or up until overnight.
- When ready to bake, preheat your oven to 350°F and line a large cookie sheet with parchment paper or a silicone baking mat.
- Using a cookie scoop (mine is about 1and 1/2 tablespoons), scoop out balls of cookie dough and place them on your baking sheet, making sure to leave a couple of inches between each cookie.
- Bake for 12-13 minutes or until the centers of the cookies are almost set (they will still be soft but will firm up as they cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies are so much tastier after they've cooled. I know it's hard. 😉
- Vanilla Protein Powder- I used this plant-based protein powder. It’s a nuts and seeds variety that I love. I also tested the recipe using a whey protein powder, and I had to make some tweaks because plant-based protein powders are more absorbent than whey. So if you go with a whey protein powder, you will not need to add any milk unless you find that your cookie dough is extremely dry. You don’t want your dough to be too wet or the cookies will spread too much in the oven.
- Granulated Sugar of Choice- You can use regular granulated sugar or a sugar-free granulated sweetener such as monk fruit, which is what I used. Other great options are granulated erythritol or Truvia. Please note that granulated erythritol is about 70 percent as sweet as sugar, so may need to add a little more according to your preference. Also, some sweeteners call for only half the amount of sugar, so always read the labels.
- Milk of Choice- You can use regular dairy milk or any plant-based milk. Like I said above you may not need the milk depending on the protein powder that you use.
- These cookies stay fresh covered at room temperature for up to a week.
Want more protein-filled desserts?
Check these out!