It’s Justin’s birthday! Last year I was in Texas with Camp Gladiator so I missed it (a trip I really regret, to be honest). I did send a Snapchat video wishing him happy birthday at 3am that morning (the time I had to wake up for the FIRST workout of the day…but not last). We celebrated the day I got home though and it was still great. I was excited all week to celebrate with him this year though. Tomorrow we’re going to get some good coffee at a decent coffee place (not a Starbucks or caribou) and then see a matinee movie. I took the morning off and had to work today to do so but I wanted to do it right. Anyway, the reason for all these details is because I’m introducing birthday cake protein cookie dough today for this special occasion!
You know I’m all about high protein desserts. These protein cookie dough recipes are pretty simple too. Sometimes I use chickpeas as a base but it’s not always necessary, especially if I just want to whip up a quick single serving of it and forgo the blender. This one was the latter case. And it was totally random too – I just felt like putting sprinkles in something that particular night.
Now listen carefully – sprinkles are not healthy. I don’t claim everything on this blog to be healthy. I mostly post recipes intended to help gain weight, but in a healthy way. And everything on here can be used for weight loss if calories and portions are still under control. There isn’t a healthy sprinkles version you can buy or I totally would. Unfortunately, they are all sugar and dye and that’s about it. But using them in moderation is allowed. Live a little! Don’t have an ice cream sundae covered in a sugar-laden rainbow once a week. It might be beautiful but don’t go too crazy. In that case it’s probably not the sprinkles you need to worry about as much as it is the ice cream you’re consuming.
Birthday Cake Protein Cookie Dough
- 1 scoop vanilla protein powder vegan
- 2 tbsp cashew butter best to mimic a cake flavor but any nut butter can be used
- 2 tbsp coconut flour
- 1 tbsp date syrup
- 1/4 tsp butter extract omit if strictly vegan/dairy-free
- 1/2 tsp vanilla extract
- almond milk for consistency*
- 1-2 tsp rainbow sprinkles
Mix all ingredients in a bowl, top with extra sprinkles if desired. It may help to melt cashew butter slightly first.
Start with about 2 tbsp of almond milk. Add 1 tbsp at a time more, if needed for texture.