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homemade birthday cake protein cookies
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5 from 12 votes

Homemade Birthday Cake Protein Cookies

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!
Prep Time15 mins
Cook Time13 mins
Chill Time30 mins
Total Time58 mins
Course: Dessert
Cuisine: American
Keyword: Birthday cake, Easy, Protein
Servings: 16
Calories: 78kcal
Author: Crystal Yentzen


  • 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. ;)
  • Enjoy!


  1. 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. 
  2. 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. 
  3. 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. 
  4. These cookies stay fresh covered at room temperature for up to a week. 


Calories: 78kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 128mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 128IU | Calcium: 17mg | Iron: 1mg