I am still on my quest to find the perfect protein cookie recipe. I have conquered pancakes, waffles, cupcakes, and almost every other thing you can think of, except for cookies. I can’t say that I have completely mastered the protein cookie, but these came cinnamon coconut protein cookies came pretty darn close.
As always, I wasn’t really sure exactly what I wanted to make. I thought about peanut butter cookies but then decided to change it up a little and try something different. I’m not really sure how, but I ended up on the flavor combination of cinnamon and coconut. I love cinnamon, and I love coconut, so why not try them together?
The flavors worked out pretty well because I had my cinnamon bun combat powder to use. I’m couldn’t think of any better protein to use in this recipe. For the coconut flavor, I added some shredded coconut and coconut extract to the cookies and then drizzled them with some vanilla cupcake coconut butter.
The hard part about trying to make protein cookies is getting the texture right. They can dry out super quickly because of the protein powder. These cookies only took 4-5 minutes to cook. They might seem a little gooey or under cooked, but trust me the will harden up. If you cook them until they feel completely done, they will get very dry because they keep cooking a little even after you take them out of the oven.
Cinnamon Coconut Protein Cookies
- Prep Time: 25 mins
- Cook Time: 5 mins
- Total Time: 30 mins
- Yield: 12 cookies 1x
Description
Thick and delicious cinnamon coconut protein cookies topped with vanilla coconut butter, Each decadent cookie only has 120 calories and 6 grams of fat.
Ingredients
- 3/4 cup (90g) whole wheat flour
- 2 scoops (66g) MusclePharm cinnamon bun combat powder
- 1/4 cup + 2 tbsp. granulated stevia or erythritol
- 1/4 cup (15g) unsweetened shredded coconut
- 1 tbsp. (10g) corn starch
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/4 cup (56g) coconut oil
- 1/4 cup (56g) natural applesauce
- 1 extra large egg (room temperature)*
- 3 tbsp. (36g) coconut sugar
- 1 tsp. coconut extract
- 2 tbsp. Sweet Spreads vanilla cupcake coconut butter (optional)
Instructions
- Preheat oven to 350F. Mix flour, protein powder, stevia, shredded coconut, corn starch, cinnamon and baking powder in a large bowl.
- In a separate bowl, add coconut oil and applesauce. Heat in microwave for about 30 seconds or until coconut oil is melted. Add coconut sugar, egg, and coconut extract. Mix well until smooth.
- Add wet ingredients to dry. Gently fold together until a thick batter forms. Let chill in the refrigerator for about 20-30 minutes.
- Spray a cookie sheet with coking spray. Scoop out cookie dough in about 2 inch balls and place evenly on cookie sheet. Should make 12 cookies.
- Bake for about 5 minutes. Cookies may seem like they aren’t cooked enough but they will continue to cook out of the oven and harden as they cool. If you cook much longer, they will get really dry.
- Let cookies cool and then drizzle with vanilla cupcake coconut butter if desired. Enjoy!
Notes
* Make sure egg is at room temperature. If it is too cold it will harden the coconut oil and will not mix well. Also make sure you do not heat the coconut oil to long to melt it otherwise it will start to cook the egg when you add it in.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4
- Fat: 6
- Carbohydrates: 11
- Fiber: 2
- Protein: 6