Description
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!
Scale
Ingredients
- 1 can (240g) garbanzo beans, drained
- 2 scoops (67g) MusclePharm vanilla combat protein powder
- 1/2 cup granulated stevia or erythritol
- 1/4 cup (28g) coconut flour
- 3 tbsp. (36g) coconut sugar (or brown sugar)
- 1 large whole egg
- 1/2 cup (113g) natural applesauce
- 2 tbsp. milk (any milk is fine)*
- 1 tsp. vanilla extract
- 2 tbsp. rainbow cake sprinkles
Instructions
- 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 1/4 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.
Notes
*May need more or less milk depending on protein powder. Batter should be a thick cookie dough consistency.
Nutrition
- Serving Size: 1 cookies
- Calories: 115
- Sugar: 3
- Fat: 4
- Carbohydrates: 10
- Fiber: 3
- Protein: 8