Protein Sugar Cookies (Crumbl Copycat)

Name: Protein Sugar Cookies (Crumbl Copycat)
Yield: 6
Ingredients: 1 c pumpkin puree (can’t taste promise); 1/2 c liquid egg whites; 1 c nonfat Greek yogurt; 1 tsp vanilla extract; 1 tsp butter extract (on my Amazon & Walmart); 1/2 tsp almond extract; 2/3 c vanilla protein powder, I used The Peachie Spoon (the best for baking); 1/2 c coconut flour; ¼ c monk fruit granulated sweetener (optional); 2 tsp baking soda; 1/2 tsp salt; 1 - 8 oz 1/3 less fat cream cheese, softened; 1/3 c nonfat Greek yogurt; 1/3 c confectioners sugar replacement @swervesweetie; 1/2 tsp vanilla extract; 1/2 tsp butter extract

Protein Sugar Cookie Copycat Crumbl Recipe

You are loving these Crumbl Copycat protein cookies, and this is one of the most requested flavors. I tried several batches and found that pumpkin puree makes the best thick texture. So they’re a little orange but worked the best IMO and yay for some vitamin A, ha. Hope you love these! Holiday sprinkles are always so fun, too.

INGREDIENTS

Wet:

1 c pumpkin puree (can’t taste promise)
1/2 c liquid egg whites
1 c nonfat Greek yogurt
1 tsp vanilla extract
1 tsp butter extract (on my Amazon & Walmart)
1/2 tsp almond extract

Dry:

2/3 c The Peachie Spoon Vanilla Protein Powder
1/2 c coconut flour
¼ c monk fruit granulated sweetener (optional)
2 tsp baking soda
1/2 tsp salt

Cream Cheese Icing

1 - 8 oz 1/3 less fat cream cheese, softened
1/3 c nonfat Greek yogurt
1/3 c confectioners sugar replacement @swervesweetie
1/2 tsp vanilla extract
1/2 tsp butter extract

COOKIE - STEPS

In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine.
On a large lined sheet pan, form into 6 large cookie shapes. Mine were about 1/2 cup of batter a piece. If you have an XL sheet pan, use that.
Bake at 375° for 12-15 minutes. Place on a cookie rack to cool. After cooling, make icing below if desired. Store in the fridge for up to a week.

ICING - STEPS

While the cookies bake, stir icing ingredients in a bowl and place in the fridge to thicken up.
Once cookies have cooled, spread or pipe in a swirl over cookies. I scooped mine into a sandwich baggie and cut a corner to pipe. Sprinkle each cookie with cinnamon, if desired. Store in the fridge for up to a week. Makes 6 cookies.

🍑 Nourishment Breakdown

Macros per cookie with icing:
Calories: 218 | Fat: 8g Carbs: 13g | Fiber: 6g | Protein: 24g

Macros per cookie without icing:
Calories: 128 | Fat: 1g Carbs: 12g | Fiber: 6g | Protein: 18g

PROTEIN yogurt, powder
FAT some in cream cheese
FIBER coconut flour
CARB/STARCH small amount in the pumpkin

Did you make this recipe?
Tag @thepeachiespoon on Instagram and hashtag it #wellmadebythepeachiespoon