Red Velvet Crumbl-Style Protein Cookies

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a mixing bowl, combine the 0% Greek yogurt, pumpkin purée, egg, monk fruit sweetener, vanilla, red gel food coloring, and apple cider vinegar. Whisk until the mixture is smooth and evenly red.

3. 3

   In a separate bowl, whisk together the cocoa powder, coconut flour, all-purpose flour, protein powder, baking soda, and salt so the leavening and seasonings are evenly distributed.

4. 4

   Add the dry mixture to the wet mixture. Stir until a thick, cohesive dough forms, with no visible pockets of dry flour. Do not overmix.

5. 5

   Scoop the dough into six portions and roll each portion into a ball. Arrange them on the prepared baking sheet with space between them. Flatten them slightly if needed, since the dough may not spread much during baking.

6. 6

   Bake for 12–15 minutes, until the cookies are set around the edges but still soft and fudgy in the centers. Do not overbake, or the cookies will lose their fudgy texture.

   Start 15-minute timer
7. 7

   Remove the cookies from the oven and let them cool on the baking sheet until firm enough to handle. Cool completely before frosting.

8. 8

   While the cookies cool, combine the Greek yogurt, fat-free cream cheese, half scoop of protein powder, and powdered sugar—or monk fruit sweetener—in a bowl. Mix until smooth and creamy.

9. 9

   Frost five of the cooled cookies, leaving one cookie unfrosted.

10. 10

    Crumble the remaining unfrosted cookie into small pieces and scatter the crumbs over the frosted cookies. Add Valentine’s Day sprinkles if desired.

11. 11

    Enjoy the cookies immediately, or refrigerate them until the frosting is chilled and slightly firmer.