These Nut-free Funfetti Protein Cookies are flourless. Made with sunflower butter, whey protein, egg and honey they're healthier, too!
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Ingredients in this recipe
Full ingredient amounts and instructions are listed at the bottom of this page in the recipe card.
- 1 cup sunflower butter
- 1 cup whey protein powder
- 1/4 cup honey
- 1 egg
- 1/4 tsp baking soda
- 1/4 cup sprinkles
How to make protein cookies
- Assemble all ingredients.
- In a large bowl, mix all ingredients together.
- Form into 2-inch balls on a baking sheet.
- Press down until 1-inch thick.
- Bake cookies for 8-10 minutes.
- Serve and enjoy!
Ingredient substitutions
- Sunflower butter – Feel free to use creamy peanut butter if you’d prefer. Almond butter might work as well, but the thicker and coarser texture may result in dry cookies.
- Protein powder – Use your favorite variety, including plant based, as long as it doesn’t have added flavor.
- Honey – Replace with an equal amount of pure maple syrup or agave syrup.
- Egg – If needed, replace this with a flax egg or ¼ cup unsweetened applesauce. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons warm water until thickened.
- Sprinkles – These are completely optional and can be omitted if you prefer. Or, sprinkle sanding sugar on top after pressing the cookie dough onto the baking sheet.
Are protein cookies healthy?
Absolutely! First, sunflower butter contains less saturated fat than most peanut butters, and it’s higher in vitamin E. It’s also a great alternative for those with nut allergies.
Honey is a natural sweetener that contains antioxidants that promote heart health and is better for you than more refined sugars.
And whey protein contains all the essential amino acids to promote overall health. Not only is it great for building muscles, but it can reduce inflammation, lower blood pressure, and contribute to a healthy digestive system.
What type of protein powder is best?
While whey is the most common and beneficial type of protein, there are a variety of other animal and plant sources and they come in different forms.
- Concentrates: This is the most common and contains a high amount on protein compared to carbs and fats.
- Isolates: An extra filtering process removes fat and carbs for a higher concentration of protein.
- Hydrolysates: Heat is used to break the bonds between the amino acids, which means your body will absorb the protein faster.
Choosing a powder will depend on the health benefits you are looking for, as well as any dietary allergies or concerns.
Whey concentrates will meet the needs of most people, but other forms may work better for building muscle or reducing appetite.
Plant based options are great for meat-free diets and contain more fiber, which keeps your digestive system healthy and helps keep you feeling full longer.
Storing cookies
Keep cookies in an airtight container at room temperature for up to 2 weeks.
If you’ll be making a larger batch, store them in the refrigerator to extend their shelf life.
Freezing baked cookies
Place in a large freezer-safe storage bag and store in the freezer for up to 6 months. You could also use a sturdier container and add parchment or wax paper between each layer.
Let one or two warm on the counter as needed, or thaw the entire bag in the refrigerator.
Freezing the dough
Form the dough into a log or flattened disc and wrap tightly with plastic wrap. Then, wrap in another layer of foil or place inside a zippered storage bag.
Store for up to a year in the freezer and thaw in the refrigerator before baking.
You can slice the dough log and bake the rounds as is, or tear off portions of the flattened disc and roll them into balls before baking.
More protein powder recipes
Meal prep tools for this recipe
- You can order sunflower butter online (this is the brand I use)
- This is the brand of protein powder I use
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Nut-free Funfetti Protein Cookies
Ingredients
- 1 cup sunflower butter
- 1 cup whey protein powder
- 1/4 cup honey
- 1 egg
- 1/4 tsp baking soda
- 1/4 cup sprinkles
Instructions
- Preheat oven to 350 F. In a large bowl, mix all ingredients together. Form into 2-inch balls, then press down on a parchment-lined baking sheet until 1-inch thick. There should be 12 cookies on the sheet pan when finished. You can sprinkle some extra sprinkles overtop before baking if desired.
- Bake cookies for 8-10 minutes, watching closely at the 8 minute mark and removing them from the oven when the edges are golden brown.
- Let cool on the sheet pan for 2-3 minutes, then transfer them to a wire rack for 5 minutes or so. Serve and enjoy!
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Nutrition
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