Wednesday, June 22, 2022

Two Bite Confetti Cake Cookies

Two bite cookies are the perfect snack, and when they taste like confetti cake *and* have added protein and fibre in them, there is no excuse not to indulge!

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It's definitely a month of celebrations around here - the end of school for the littles at home, graduation for my past class of grade 8's, Pride month and the end of exams hearkening the halfway point of my last term of college. I always love to bring some dessert to the celebration atmosphere, and cookies win out due to their portability and never-ending variability.

Given that we're still pretty busy these days, I wanted to put together a batch of cookies that were a bit more power-packed than usual, while still keeping the taste of dessert. When I saw this recipe I was sold - confetti cake in cookie form, with a protein boost? Heck yes. I made these cookies vegan and gluten free to serve the allergic amongst me, and the combination of Naked Shake's vanilla flavour and Naked Rice protein powder worked perfectly - slightly sweet, very vanilla-y with no grit. Sprinkles were added with abandon, because you can never have enough sprinkles!

Two Bite Confetti Cake Cookies 

Serves 16
Adapted from Dessert Done Light
1/3 cup canola oil
1 tbsp vanilla
1/3 cup sugar
3 tbsp oat milk
1/2 cup oat flour (gluten free if desired)
1/3 cup Naked Shake vanilla (or another vanilla protein powder)
1/4 cup Naked Rice protein powder (or more vanilla protein powder)
1 tbsp egg replacer (homemade or store bought)
1 tsp baking powder
1/2 tsp salt
extra oat milk, if needed
Sprinkles as desired (I free-poured these)
  1. In a bowl, whisk together the oil, vanilla, sugar and oat milk until well combined.Stir in the flour, protein powders, egg replacer, sugar, baking powder, and salt. 
  2. Add extra oat milk if needed to create a cookie dough consistency.
  3. Fold in the sprinkles.
  4. Cover and chill overnight.
  5. Heat the oven to 350°F and line a large cookie sheet with parchment paper or SilPat.
  6. Scoop out tablespoon-sized balls of cookie dough (I used a disher) and flatten slightly. Top with extra sprinkles if desired.
  7. Bake for 12 minutes or until just set.
  8. Cool completely on the baking sheet.

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