Cake Batter Cookies! Low carb, high protein, keto friendly, vegan, gluten free, dairy free, paleo and sugar free friendly — what’s not to love? Cake batter is my favorite flavor, I seriously love it! If you haven’t tried it — you have to! These cake batter cookies are easy, tasty and healthy. Plus, they’re high in protein! Get the recipe!
Cookie Ingredients:
1 cup pea protein powder (I used Nuzest vanilla pea protein)
1 cup almond flour
6 TBS coconut sugar or monk fruit
4 eggs (use flax eggs to keep it vegan — see notes)
1 TBS cake batter extract
1/4 tsp salt
1 tsp baking soda
Plant based milk
Icing Ingredients:
3 TBS regular or sugar free maple syrup
3 TBS coconut butter
3/4 tsp cake batter extract
Directions:
Mix all cookie ingredients together in a small dish until a dough forms. Add some plant based milk if your dough needs more liquid or add more almond flour if the dough is too wet.
Roll dough into balls using the palms of your hands (makes 16).
Place balls on a greased cookie sheet or on a tray lined with parchment paper.
Bake at 350 for 12-14 minutes, until cooked thoroughly.
After 12-14 minutes, remove cookies from the oven and let them cool.
Meanwhile, mix together your icing (you may need to warm up the coconut butter in the microwave before mixing with maple syrup and the extract if it’s too hard).
Ice cookies generously and sprinkle with sprinkles (optional).
Notes:
To make the 4 flax eggs, mix together 1/4 cup ground flaxseed with 2/3 cup water and let sit for 10 minutes before adding to the cookie dough.
I used Nuzest vanilla pea protein for this recipe but you can use any type of pea protein! Or try any other unflavored or vanilla protein powder if you wish!
If you want to try Nuzest pea protein, click the link in my bio and use code RUTHANNE15 for 15% off!
