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About This Recipe
If you’ve been searching for a legit healthy, cookie dough recipe look no further! This Funfetti Protein Cookie Dough recipe is seriously so good and taste just like the REAL DEAL! It’s made with healthy, wholesome ingredients you can feel good about while seriously satisfying your sweet tooth!
The best part about this recipe? It’s not made with chickpeas! Don’t get me wrong, I have nothing against chickpeas but sometimes you want something that doesn’t taste quite as healthy as chickpea cookie dough.
Just like my S’mores Protein Cookie Dough, Oreo Protein Cookie Dough or Monster Protein Cookie Dough, this funfetti protein cookie dough is perfect to whip up and a sweet treat all week or stash in the freezer for up to 3 months!
Why You’ll Love This Funfetti Protein Cookie Dough
- It’s seriously delicious – When I say it tastes like the real deal, I AM NOT JOKING!
- Not made with chickpeas – nothing against chickpeas at all; and I will admit, I do like a chickpea cookie dough every now and then. But something about an edible cookie dough that is still healthy and delicious without chickpeas… well it just makes it taste even more like the real deal.
- Lower in fat and calories + higher in protein!
- It’s No-Bake! Just mix the ingredients and let freeze until ready to eat!
- Tastes like the REAL DEAL and is so easy to make!
- All-purpose flour – you can also sub for gluten-free flour if needed. I prefer Bob’s Red Mill 1:1 or King Arthur Measure for Measure the most similar flavor and texture!
- Protein powder – I used PEScience vanilla. (You can save 10% on PEScience products with my affiliate code LaurenFitFoodie)
- Potato starch
- Sweetener – I used Truvia but any granular sweetener of choice works
- Almond milk – or milk of choice
- Nut Butter – I used American Dream Cashew Butter Just Plain Nutty (you can save 10% on American Dream Nut Butter products with my affiliate code LaurenFitFoodie). Any nut butter of choice works!
- Essentials: butter, vanilla extract and salt.
- Marshmallow fluff
- Rainbow sprinkles
Vegan option: use a plant-based protein powder, vegan-friendly sprinkles and vegan marshmallow fluff*.
*For the marshmallow fluff – Jet Puff marshmallow fluff is not classified as vegan, but you can make your own at home to add! Here are some yummy recipes I found for vegan marshmallow fluff:
- Easy Vegan Marshmallow Fluff – It Doesn’t Taste Like Chicken
- Vegan Marshmallow Fluff – Chocolate Covered Katie
- Vegan Marshmallow Fluff – Make It Dairy Free
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Heat treat the flour: Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat and add the flour; spread out evenly. Bake for 6-7 minutes (or until the flour reaches 160F) then allow it to cool completely before using.
2. Mix together all the cookie dough ingredients (you can do so with a hand mixer or spoon).
3. Refrigerate for an hour.
4. Then mix in the marshmallow fluff and sprinkles.
5. Top with more sprinkles and enjoy!
6. Keep stored in the fridge or the freezer.
Keep stored in an airtight container in the fridge or freezer until ready to eat.
The dough will stay good in the freezer for up to 3 months.
These are the containers I used: 8 oz. Leakproof – Plastic Microwavable Clear Food Storage Containers. One batch filled about one and a half of these for me. Any airtight container will do though. I would recommend one that is freezer and microwave safe.
To Defrost:
- The longer method – transfer to the fridge a couple of hours before ready to eat.
- The shorter method – microwave whole container for 15-25 seconds and scoop out however much need! This is what I always do. You still want it chilled and solid and it defrosts pretty fast at room temperature once heated for 15-25 seconds, so I wouldn’t recommend much longer that that.
How To Heat Treat Flour
Heat treating flour is super easy. You just gotta cook it long enough to kill the bacteria. Since this is a no-bake recipe, you’ll also want to make sure the flour has completely cooled before mixing it with the other ingredients. How to heat treat flour:
- Oven method: Preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake for 5 minutes. Then, set aside to cool completely.
- Microwave method: Add flour to a microwave safe bowl. Heat in 30 second increments (2-3x), stirring in between to avoid burning. Let the flour cool completely before using.
- Check with a thermometer to verify that the temperature is 160-165 degrees F.
- Make sure flour is completely cool before using.
Why do I need to heat treat flour?
According to the FDA, raw flour can possibly contain harmful bacteria such as salmonella or E.coli. In order to make sure raw cookie doughs are safe for consumption, you heat treat the flour before adding it into the recipe to make sure it is safe.
How do you eat no-bake protein cookie dough?
There are so many easy ways to enjoy this protein cookie dough! You can enjoy this recipe by itself with just a spoon (my favorite ways!), or roll it into balls for cookie dough bites. You can also use this protein cookie dough to top your favorite greek yogurt or protein shake!
Can you bake protein cookie dough?
Of course you can! If you prefer this cookie dough warm, you can roll into a ball and bake for 10 minutes at 350F for a warm, gooey cookie. You can also microwave in a mug for a few seconds if you prefer it warm! But honestly, this cookie dough is best served chilled and is meant to be a no-bake dessert for a reason. If you’re looking for a yummy baked cookie recipes, try one of the many here!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Funfetti Protein Cookie Dough
Ingredients
Cookie Dough:
- 3/4 cup all-purpose flour (90) sub for gluten-free flour if needed
- 1/2 cup vanilla protein powder (60)
- 2 Tbsp potato starch (24g)
- 1/4 cup Truvia or sugar (48g)
- 1/4 cup unsweetened almond milk (60g) or milk of choice
- 2 Tbsp cashew butter (28g) can sub for peanut butter, it will just have some peanut taste!
- 2 Tbsp unsalted butter softened (not melted!)
- 1 tsp vanilla extract
- 1/2 tsp salt
Mix ins:
- 1/4 cup marshmallow fluff (24g)
- 2 Tbsp rainbow sprinkles
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Instructions
- Heat treat the flour: Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat and add the flour; spread out evenly. Bake for 6-7 minutes (or until the flour reaches 160F) then allow it to cool completely before using.
- Mix together all the cookie dough ingredients (you can do so with a hand mixer or spoon).
- Refrigerate for an hour, then mix in the marshmallow fluff and sprinkles. Top with more sprinkles and enjoy! Keep stored in the fridge or the freezer.
Equipment
- Mixing bowl
- Hand mixer optional
Notes
- Oven method: Preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake for 5 minutes. Then, set aside to cool completely.
- Microwave method: Add flour to a microwave safe bowl. Heat in 30 second increments (2-3x), stirring in between to avoid burning. Let the flour cool completely before using.
- Check with a thermometer to verify that the temperature is 160-165 degrees F.
- Make sure flour is completely cool before using.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
