It’s been a minute since we’ve done protein cookies and about a decade since we’ve done cornbread so today we’re going to combine them and do some super easy to make Protein Cornbread Cookies with a Buttercream Protein Frosting!

Start this one by adding 100 grams of a cornbread or muffin mix into a mixing bowl. I use the classic Jiffy Corn Muffin Mix but any mix should work, even a gluten free one. Alternatively, if you don’t have access to a mix? Make your own using this recipe:

Homemade Cornbread Mix

• 2 Cups Cornmeal (304g)
• 2 Cups Flour (240g) – This can be All Purpose, Whole Wheat, Pastry Flour, Gluten Free, etc
• 1/8 Cup Baking Powder (24g)
• 1 Teaspoon Salt (6g)

*Whatever you don’t use, save for later!

Continue with 1 1/2 scoops of a vanilla protein powder, 1/8 cup of unsweetened apple sauce, 3 ounces of vanilla Greek yogurt, 1 tablespoon of melted butter, 1/2 tablespoon of honey or other sweetener, 1/4 teaspoon of baking soda, and a pinch salt.

You can mix and match your protein powder and Greek yogurt flavors to change up the flavor of your protein cornbread cookies. Examples? Think salted caramel or maple!

Mix everything together until smooth then put your mix into the fridge for 20-30 minutes to cool while your oven preheats on 375F/190C.

What other sweeteners can you use? Brown rice syrup, stevia, maple syrup, and so on all work great!

Baking Your Protein Cookies

Next, drop your mix onto a lined (parchment paper works great!) baking sheet making them however big you want to, I made 5 today. Want more? Double or triple the recipe below in the recipe card to make enough cookies for the whole week.

Put your soon to be protein cornbread cookies into the oven on 375F/190C for around 6-8 minutes.

Pro tip? It’s better to pull them out too early than too late so keep an eye on them! There’s no egg in this recipe which means you don’t have to worry about undercooking. I prefer mine a bit “doughier” as seen above though baking them a bit longer will give you more a traditional cornbread texture.

From here, let them cool and top them with our delicious buttercream protein frosting!

Buttercream Protein Frosting

To make this frosting you’ll need to mix together 3 ounces of softened cream cheese, 5 tablespoons of a whipped topping (think Cool Whip), 1 tablespoon of melted butter, 1 scoop of a vanilla protein powder, and 1 tablespoon of your choice sweetener.

Make sure to mix everything together long enough for your frosting consistency to form.

Try our regular Protein Cornbread recipe next!