There is a popular recipe floating around the Internet that takes strawberry cake mix and turns it into pretty pink cookies that are dotted with white chocolate chips. It’s super cute and perfect for Valentine’s Day, baby showers, Easter and any celebration involving pink!
However, those adorable pink cookies are packed with refined sugars and flour, plus gluten and grains.
This recipe for Strawberries & Cream Protein Cookies is my healthy hacked version! It’s filled with TRULEAN Strawberries & Cream Premium Whey Protein, and more wholesome ingredients like coconut flour, cashews, zero-sugar Swerve and stevia-sweetened Lily’s white chocolate chips.
I love how moist and soft these cookies turn out! One bite and you’ll find yourself in Strawberry heaven!
½ cup coconut flour
⅔ cup granular Swerve
½ teaspoon sea salt
½ teaspoon baking soda
1 cup raw cashews, soaked in water for 10 minutes and drained
½ cup almond milk
1 teaspoon beet powder
1 teaspoon vanilla extract
1 cup Lily’s stevia-sweetened white chocolate chips
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a mixing bowl combine the dry cookie ingredients: protein powder, coconut flour, granulated swerve, salt and baking soda. Mix to combine.
In a food processor combine the cashews, almond milk and beet powder until smooth. Add the eggs and vanilla extract. Mix until smooth. Add the dry cookie ingredients and pulse until combined. Stir in the white chips.
Use an ice cream scoop to drop the dough on the prepared parchment paper-lined baking sheet. Flatten each cookie dough ball, keeping 2 inches in between each cookie. Bake in the preheated oven for 8 minutes. Cool and enjoy!
What makes TRULEAN protein better? For starters we only use the cleanest ingredients, zero artificial flavors or sweeteners, and we are serious about flavor. Our popular Strawberries & Cream Premium Whey Protein, used in these cookies, has REAL pieces of freeze-dried strawberries mixed in! It’s hands down the BEST protein powder that I’ve ever tried!