High-Protein Cadbury Egg Cookies
If you’re looking for a spring dessert that feels like a treat but still fits your goals, these High-Protein Cadbury Egg Cookies are it. They’re soft, slightly chewy, perfectly sweet, and packed with protein—without tasting like a “fitness” cookie.
And the best part? We’re swapping classic chocolate chips for crushed mini Cadbury eggs, which melt into little pockets of creamy sweetness and give that perfect seasonal crunch.
Why you’ll love these
High in protein (over 10g per cookie)
No butter or oil needed
Simple pantry ingredients
Perfect for Easter or spring baking
Soft, bakery-style texture
Macros (based on 7 cookies)
Per cookie:
Calories: ~160 kcal
Protein: ~11 g
Whole batch:
Calories: ~1,120 kcal
Protein: ~76 g
Tips for best results
Don’t overbake—this is key for soft cookies with whey protein
If dough feels too thick, add 1–2 tsp almond milk
Crush the Cadbury eggs into chunks, not dust (you want texture!)
Ingredient Swaps & Substitutions
Want to tweak the recipe based on what you have? Here are some easy swaps that still work well:
Greek yogurt: You can use vanilla Greek yogurt for extra flavor (just reduce sweetener slightly)
Almond milk: Any milk works—dairy or plant-based
Whey protein: Casein or a whey/casein blend works best; avoid plant protein if possible (it can make them dry)
Sweetener: Regular sugar, coconut sugar, or maple syrup can be used (just note calories will increase)
Cadbury eggs: You can swap for any candy-coated chocolate, but the Cadbury version gives the best seasonal vibe
How to Store & Keep Them Fresh
Room temp: Store in an airtight container for up to 2 days
Fridge: Keeps fresh for up to 5 days (recommended for best texture)
Freezer: Freeze for up to 2 months
Pro tip: Microwave for 8–10 seconds to bring back that soft, fresh-baked texture.
How to Make Them Even Lower Calorie
If you want to cut calories further without ruining the cookies:
Reduce Cadbury eggs to 1/4 cup
Use a lighter drizzle instead of mixing fully into the dough
Replace a bit of flour with extra protein powder (add a splash of milk to balance)
These small tweaks can shave off 50–100 calories per batch easily.
FAQ
Can I taste the protein powder?
Not really—especially if you use a good quality whey. The sweetness from the crushed mini Cadbury eggs and the vanilla help mask any “protein” taste.
Why did my cookies turn out dry?
This usually comes down to overbaking or too much protein powder. Pull them out when the centers still look slightly soft—they’ll firm up as they cool.
Can I make these without almond flour?
You can, but the texture will change. Almond flour adds moisture and softness. Without it, the cookies tend to be more cakey unless you adjust with a little added fat or liquid.
Do I have to use zero-calorie sweetener?
No—regular sugar works fine. Just keep in mind it will increase the total calories and slightly change the texture (they may spread more).
Can I make them bigger or smaller?
Yes! Just adjust the bake time:
Smaller cookies → 7–9 minutes
Larger cookies → 10–12 minutes
What’s the best protein powder for this recipe?
A standard whey or whey blend works best. Casein can also work, but avoid plant-based protein if possible—it tends to dry out the cookies.
Can I make the dough ahead of time?
Yes—store it covered in the fridge for up to 24 hours. Let it sit at room temp for a few minutes before scooping if it firms up too much.
Ingredients (7 cookies)
1/4 cup nonfat Greek yogurt
1/4 cup zero-calorie sweetener
1/2 tsp vanilla extract
2 tbsp almond milk
1/2 cup almond flour
1/2 cup whey protein powder
2/3 cup all-purpose flour
1/3 cup crushed mini Cadbury eggs
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix Greek yogurt, sweetener, vanilla, and almond milk until smooth.
Add almond flour, whey protein, and all-purpose flour. Stir until a dough forms.
Fold in crushed mini Cadbury eggs.
Scoop into 7 evenly sized cookies and place on baking sheet.
Slightly flatten the tops.
Bake for 8–11 minutes, until edges are set but centers are still soft.
Let cool (they’ll firm up as they sit).
