Enjoy a sweet treat that’s also healthy with Strawberry Protein Cookies. These cookies taste great and are full of protein, making them a perfect snack for any time. Fresh strawberries give them natural sweetness, and the protein powder and coconut flour make them nutritious.
This simple recipe shows you how to make these tasty cookies with just a few ingredients. They are quick to mix and bake, and with a few tips, you’ll get the best texture every time. Whether you need a snack after a workout or a healthy treat to keep you going, these Strawberry Protein Cookies will be a hit.
Ingredients
1 cup fresh strawberries
Fresh strawberries add natural sweetness and moisture to the cookies. They’re packed with vitamin C and antioxidants, contributing to the health benefits of the cookies.
1/2 cup strawberry whey protein powder
Strawberry whey protein powder gives these cookies a protein boost, making them a great snack for muscle recovery or as part of a high-protein diet. The strawberry flavor also enhances the overall taste.
1/4 cup coconut flour
Coconut flour is a gluten-free alternative to regular flour, and it absorbs moisture, giving the cookies a soft texture. It’s high in fiber, which helps support digestion.
1 teaspoon baking powder
Baking powder helps the cookies rise slightly and become light and airy. It ensures the texture isn’t too dense.
How to Make Strawberry Protein Cookies
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
Step 2: Prepare the Strawberries
Wash and hull the strawberries, then mash them with a fork or pulse them in a food processor until they’re slightly chunky. This texture will provide little pockets of strawberry goodness throughout the cookies.
Step 3: Mix the Dry Ingredients
In a medium bowl, combine the strawberry whey protein powder, coconut flour, and baking powder. Mix these dry ingredients together to ensure everything is evenly distributed.
Step 4: Combine the Wet and Dry Ingredients
Add the mashed strawberries to the dry mixture and stir until everything is well combined. The mixture will be slightly moist and a little sticky, which is expected due to the coconut flour and strawberries.
Step 5: Form the Cookies
Use a tablespoon to scoop the dough and place six mounds on the prepared baking sheet. The cookies won’t spread much, so make sure to shape them into rounds with your spoon or fingers.
Step 6: Bake the Cookies
Bake the cookies in the preheated oven for 8 to 10 minutes. Keep an eye on them after 8 minutes. They should feel firm to the touch when done. Overbaking them can result in a dry texture, so it’s important not to let them go too long.
Step 7: Cool and Serve
Remove the cookies from the oven and let them cool completely on the baking sheet. This ensures they firm up properly and hold their shape. Enjoy once they’re fully cooled.
Top Tips
Don’t Overbake: Since these cookies are made with coconut flour and protein powder, overbaking can cause them to become dry. Bake them until they feel firm, but don’t let them turn golden brown.
Adjust Sweetness: If you prefer sweeter cookies, feel free to add a touch of honey, maple syrup, or a sugar substitute like stevia or erythritol to the batter.
Use Ripe Strawberries: The riper your strawberries, the sweeter and more flavorful your cookies will be. Choose bright red, ripe strawberries for the best taste.
Consistency of Dough: Coconut flour absorbs a lot of moisture, so if your dough is too dry or crumbly, add a teaspoon of water or almond milk to get the right consistency.
Variations
Different Protein Flavors: If you don’t have strawberry whey protein, you can use vanilla or unflavored whey protein for a different flavor profile.
Add-ins: Enhance the flavor by adding chopped nuts (like almonds or walnuts), dark chocolate chips, or a sprinkle of cinnamon to the dough before baking.
Vegan Option: For a vegan version, swap out the whey protein for a plant-based protein powder (like pea protein), and make sure to use a plant-based milk (like almond milk) instead of any dairy.
Storage Instructions
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days.
Refrigeration: For longer shelf life, store the cookies in the fridge for up to 1 week. This helps maintain their freshness.
Freezing: These cookies freeze well. Store them in a zip-top bag or airtight container in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature or warm them in the microwave for a few seconds.
FAQs
1. Can I use fresh strawberries instead of frozen strawberries?
Yes, fresh strawberries work perfectly in this recipe. Just be sure to mash them well so they release their juice and mix smoothly into the dough.
2. Can I use a different type of flour?
While coconut flour is recommended for its texture and health benefits, you can use almond flour or oat flour as an alternative. However, these flours may alter the texture and require adjustments to the liquid content.
3. Are these cookies gluten-free?
Yes, this recipe is naturally gluten-free due to the use of coconut flour and whey protein powder.
4. Can I make these cookies without protein powder?
Yes, you can skip the protein powder, but the cookies will lose some of their protein content. If you do omit it, consider adding an extra 1/4 cup of coconut flour to compensate for the texture and binding properties of the protein powder.
5. How can I make these cookies sweeter?
You can add sweeteners like honey, maple syrup, or stevia. Start with 1-2 tablespoons and adjust according to your taste preference.
6. Can I add other fruits to the cookies?
Yes, you can experiment with other fruits such as blueberries, raspberries, or even chopped apple. Just keep in mind that the moisture content may change, so adjust the dry ingredients if needed.
More Cookies
- Spiced Apple Oatmeal Cookies
- Caramel Apple Cookies
- Chocolate Chip Cookies
- Gluten-Free Sugar-Free Chocolate Chip Cookies
Strawberry Protein Cookies
Ingredients
- 1 cup fresh strawberries
- 1/2 cup strawberry whey protein powder
- 1/4 cup coconut flour
- 1 teaspoon baking powder
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
Step 2: Prepare the Strawberries
- Wash and hull the strawberries, then mash them with a fork or pulse them in a food processor until they’re slightly chunky. This texture will provide little pockets of strawberry goodness throughout the cookies.
Step 3: Mix the Dry Ingredients
- In a medium bowl, combine the strawberry whey protein powder, coconut flour, and baking powder. Mix these dry ingredients together to ensure everything is evenly distributed.
Step 4: Combine the Wet and Dry Ingredients
- Add the mashed strawberries to the dry mixture and stir until everything is well combined. The mixture will be slightly moist and a little sticky, which is expected due to the coconut flour and strawberries.
Step 5: Form the Cookies
- Use a tablespoon to scoop the dough and place six mounds on the prepared baking sheet. The cookies won’t spread much, so make sure to shape them into rounds with your spoon or fingers.
Step 6: Bake the Cookies
- Bake the cookies in the preheated oven for 8 to 10 minutes. Keep an eye on them after 8 minutes. They should feel firm to the touch when done. Overbaking them can result in a dry texture, so it’s important not to let them go too long.
Step 7: Cool and Serve
- Remove the cookies from the oven and let them cool completely on the baking sheet. This ensures they firm up properly and hold their shape. Enjoy once they’re fully cooled.