Gluten Free Vegan Birthday Cake Protein Cookies

Alyssa Atkinson

Vanilla birthday cake cookies packed with sweetness and flavor.

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 12 cookies

Calories 90 kcal

3/4 cup gluten free 1 to 1 baking flour (I used Bob's Red Mill)
1/2 cup coconut sugar (I used Bob's Red Mill)
3 tbsp vegan vanilla protein powder (I used Orgain Simple in the creamy vanilla flavor)
2 tbsp rainbow sprinkles (I used confetti sprinkles)
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp melted coconut oil (measure after melting)
1/4 cup nut milk (I used unsweetened vanilla almond milk)

Preheat the oven to 350° F.
Combine the flour, protein powder, coconut sugar, baking powder, and baking soda in a large mixing bowl.
Add the melted coconut oil and nut milk.
Mix again until a thick and sticky cookie dough forms.
Gently fold in the rainbow sprinkles.
Divide the dough into 12 equally sized pieces.
Roll each piece of dough into a round ball.
Place the cookie dough balls on a lined or greased baking sheet, leaving space between each one.
Bake the cookies for about 6-8 minutes, press them flat with the back of a rubber spatula, then bake them for another 1-2 minutes, or until golden brown.
Let the cookies cool completely (they will firm up during this time), then dig in and enjoy!