Rainbow Sprinkle Coconut Protein Cookies

These classic no-bake cookies blend coconut flour with smooth creamy cashew butter, shredded coconut, vanilla protein powder and coconut oil and are sweetened with maple syrup. A splash of vanilla completes the recipe for a quick, easy, and timeless treat.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, healthier rainbow sprinkle cookies, no bake sprinkle cookies, rainbow sprinikles protein cookie, sprnkle protein cookie recipe no bake

Servings 14

Ingredients

1 1/2 cups cashew (or any other nut or seed) butter
1/2 cup coconut flour
1/2 cup desiccated coconut
2 scoops vanilla protein powder
1/4 cup maple syrup or honey
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
2-4 tablespoons rainbow sprinkles

Topping

1/3 cup white chocolate chips
2 tablespoons rainbow sprinkles

Instructions

Line a baking tray or large plate with parchment paper and set aside.
In a medium mixing bowl, add cashew butter, coconut flour, shredded coconut, protein powder, maple syrup, melted coconut oil and vanilla extract and mix until combined. Fold in rainbow sprinkles.
If the batter seems too thin, add more coconut flour or if batter is too thick, add a little milk or water until it reaches the right consistency to hold together to shape into the cookies. Different brands of coconut flour absorb varying amounts of liquid.
Using your hands, form 14 balls and place onto the parchment paper. Press each ball into a cookie shape. Top with melted white chocolate and sprinkles.
Refrigerate for at least 30 minutes to firm up.
These cookies should always be stored in the refrigerator as they will become quite soft when left at room temperature. They will keep well for up to one week.
Place the cookies in an airtight container and store it in the freezer for up to 3 months.

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