For the longest time I have wanted to master protein cookies. I am not sure if I have completely mastered them yet, but these confetti cake protein cookies are definitely my best cookies so far. Sometimes protein cookies can come out too dry, but definitely not these!
The secret ingredient is garbanzo beans. Yep, beans in a cookie. Don’t knock it until you try it. Using beans really helps pack the cookies with protein and fiber. It also helps give the cookies a moist cake texture.
I was searching cookies on Pinterest, and of all the wonderful cookie flavors, confetti cake really caught my eye, and of course my sweet tooth. I love cake and cookies, so I couldn’t go wrong with confetti cake cookies.
I guess I figured correctly, because these cookies are awesome. I had two last night, and I could have easily eaten the whole batch. The best part was that each cookie had 8 grams of protein thanks to the MusclePharm vanilla combat powder I used.
The cookies turned out moist and just like the texture of cake. I only baked them for about 8 or 9 minutes and left them a little under done. Once they cooled a little bit and set, the texture was amazing. The combat powder was perfect because it is a blend of proteins and didn’t dry out like normal whey protein would when baking!
Confetti Cake Protein Cookies
Author: Spencer Miller
- Serves: 10 cookies
- Serving size: 1 cookies
- Calories: 115
- Fat: 4
- Carbohydrates: 10
- Sugar: 3
- Fiber: 3
- Protein: 8
Dense and moist confetti cake protein cookies that have the sweet taste and texture of an actual cake. Plus, they have 8 grams of protein in each!
- 1 can (240g) garbanzo beans, drained
- 2 scoops (67g) MusclePharm vanilla combat protein powder
- ½ cup granulated stevia or erythritol
- ¼ cup (28g) coconut flour
- 3 tbsp. (36g) coconut sugar (or brown sugar)
- 1 large whole egg
- ½ cup (113g) natural applesauce
- 2 tbsp. milk (any milk is fine)*
- 1 tsp. vanilla extract
- 2 tbsp. rainbow cake sprinkles
- Preheat oven to 350F. Drain garbanzo beans and rinse really well. Add garbanzo beans, egg, applesauce, milk, and vanilla extract to food processor. Process until smooth.
- Add stevia, coconut sugar, protein powder and coconut flour and process again. Lastly, add sprinkles and pulse a few times to incorporate.
- Scoop cookies on to cookie sheet about ¼ a cup at a time. There should be enough batter to make 10 cookies.
- Bake for 8-10 minutes. Cook longer if you like them more done, but cooking less gives more of a moist cake texture instead of drying the cookies out.
*May need more or less milk depending on protein powder. Batter should be a thick cookie dough consistency.