This soft, tender, melt-in-your-mouth cookie is packed with protein, made with subtle whole grains, and boasts a fraction of the calories and sugar you’d find in a typical bakery cookie. At around 400 calories (including toppings) and over 20 grams protein, this giant soft frosted cookie serves as a hearty breakfast or indulgent healthy dessert without messing up your deficit and macros.
Your girl is a huge fan of giant cookies…specifically ones that come in a certain pink box! And while I do indulge in the real deal on special occasions, why not have a giant macro-friendly cookie at home whenever you want? You can mix up the flavors and toppings as well so you can make it on repeat and never get bored!
Please contact me with any feedback or constructive criticism — I’m always looking to improve and find new and better variations!
Why you’ll love this recipe:
- Macro-friendly
- High protein
- Quick and easy
- High volume for lower calories
If you love this recipe, try my Giant Chocolate Chip Protein Cookie or check out a list of my favorite high-protein single-serve desserts!
This post contains affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I use and love!
Products used in this recipe:
- Kodiak Cakes (If you just want one box, try this link. It is temporarily unavailable as I write this, but keep your eye out. You can also check Walmart, Costco, or your local grocery store.)
- Collagen Peptides I use
- Swerve zero-calorie powdered sweetener
- Frosting (Clean ingredients, lower sugar)
- Sprinkles (no artificial colors)
- Favorite measuring spoon set
Ingredients
Cookie:
1 ½ Tbsp light butter
½ Tbsp brown sugar or granulated sweetener of choice
1 Tbsp powdered sweetener of choice (I used Swerve Confectioners)
1 Tbsp of a beaten egg
2 Tbsp plain Greek yogurt
Splash of vanilla or cake batter extract
6 Tbsp Kodiak Cakes mix (or other protein pancake mix)
1-2 scoops collagen peptide powder
Topping:
2 tsp-1 Tbsp frosting of choice (see notes)
Sprinkles (optional)
Directions
- Preheat oven to 350 F. Place a piece of parchment paper on a baking sheet and set aside. The parchment paper doesn’t need to cover the whole baking sheet, just roughly 8 square inches.
- Place all cookie ingredients in a large cereal bowl or small mixing bowl and combine well. Batter will be quite wet and sticky, that’s OK.
- Scoop batter into a smooth mound on the parchment paper-lined baking sheet and bake for about 14-16 minutes or until no longer wet in the middle.
- Move cookie along with the parchment paper to the freezer to cool for about 5 minutes, then frost and top with sprinkles if using. (If it is too delicate to frost it likely needs longer in the oven.) Enjoy!
Notes
I used Miss Jones Cream Cheese Frosting, but you could use a store-bought whipped cream cheese frosting or make your own with 1 Tbsp whipped cream cheese, sweetened to taste, with a little splash of vanilla flavoring if desired. Cool whip (I like SoDelicious Cocowhip as a cleaner alternative) or sweetened Greek yogurt would also be delicious as frosting.
Frequently Asked Questions
Q: Can this be made gluten-free?
A: Yes, you can use a gluten-free pancake mix instead of the regular Kodiak mix.
Q: Can this be made dairy free?
A: Yes, you can replace the butter with a dairy-free butter or coconut oil, and replace the yogurt with dairy-free yogurt or applesauce.
Q: Could I make this in the microwave?
A: Yes! The texture will be a bit different, but still satisfying and delicious! Just place in a microwave-safe bowl or container and microwave for about 2 minutes or until the middle is set and fluffy.
