Description

These Birthday Cake Protein Cheesecake Cookies are soft, colorful, and high in protein—perfect for a guilt-free sweet treat. Made with oat or almond flour and topped with creamy cheesecake frosting, they bring all the festive birthday cake flavor in a macro-friendly way. Just 205 calories each, with up to 13g of protein! A cheerful snack that feels like a celebration every time. Great for meal prep, parties, or a fun anytime pick-me-up.

Ingredients

Scale

For the Cookie Base (makes 6 cookies):

1 cup oat flour (or almond flour for fewer carbs)
¼ cup vanilla protein powder (whey or plant-based)
2 tablespoons coconut flour
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
3 tablespoons melted coconut oil (or unsalted butter)
3 tablespoons maple syrup (or sugar-free alternative)
1 teaspoon vanilla extract
2 tablespoons rainbow sprinkles
1–2 tablespoons milk (only if needed to bring dough together)

For the Cheesecake Protein Frosting:

4 oz reduced-fat cream cheese, softened
¼ cup Greek yogurt (plain or vanilla)
2 tablespoons vanilla protein powder
1–2 tablespoons powdered sweetener (to taste)
Dash of vanilla extract
Optional: a few drops of almond extract for birthday cake flavor

Toppings (optional):

Extra rainbow sprinkles
Light whipped topping for decoration

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the cookie dough: In a medium bowl, whisk together oat flour (or almond flour), protein powder, coconut flour, baking soda, and salt.
Add the egg, melted oil or butter, maple syrup, vanilla extract, and sprinkles. Stir until a soft dough forms. If the dough feels too dry, mix in 1 to 2 tablespoons of milk until it holds together but isn’t sticky.
Shape the cookies: Divide the dough into 6 equal portions. Roll into balls and slightly flatten on the prepared baking sheet. Press a shallow well into the center of each with your thumb.
Bake for 10–12 minutes, or until the edges are lightly golden. Let cool completely on the baking sheet before frosting.
Prepare the cheesecake frosting: In a separate bowl, beat the cream cheese, Greek yogurt, and protein powder until smooth. Add sweetener and vanilla extract (plus almond extract, if using) to taste. Chill for 10–15 minutes if needed to thicken.
Assemble the cookies: Spoon or pipe the frosting into the center of each cooled cookie. Top with extra rainbow sprinkles and a dollop of whipped topping, if desired.

Notes

Flour swap: Almond flour makes for a lower-carb, softer cookie; oat flour adds fiber and chew.
Protein powder tips: Whey makes the dough softer, while plant-based powders may need extra milk to avoid crumbling.
Make ahead: Cookies and frosting can be made in advance and assembled later. Keep frosting chilled until ready to use.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for longer storage (unfrosted or frosted).
Frosting tip: Chill frosting before piping for the best texture and presentation.