Funfetti Protein Cookie Dough {Vegan + Gluten Free}

The best ever homemade protein cookie dough (with no chickpeas!) This dough is gluten-free, protein-packed and tastes like the REAL deal! Made with wholesome, healthy ingredients, so you can indulge without guilt!

WHY YOU’LL LOVE THIS COOKIE DOUGH

  • It’s seriously delicious – I mean seriously. 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 – compared to your typical cookie dough, this cookie dough is lightened-up and protein-packed!
  • It’s No-Bake – who doesn’t love a good no-bake recipe? Just mix the ingredients and let freeze until ready to eat!
  • It’s easy to make – again, just mix everything and boom.
  • It tastes like the REAL DEAL – have I said it enough?? It is so yummy y’all. Is it crazy to say so soon that this may be my new favorite recipe??

WHAT YOU NEED

WHAT SUBSTITUITONS CAN BE MADE?

I have made this cookie dough a number of times (so many) experimenting with different protein powders, different flours, etc., and I must say – the dough is hands down the best when made according to the recipe. Still, I know everyone may not have all the ingredients on hand so I want to point out the ingredients that can be subbed and the ones I wouldn’t recommend subbing.

Cassava flour – this is one ingredient I have not been able to find an equal sub for. Just replacing with more GF flour or all-purpose flour did not do the trick. Nor did, almond, coconut, tapioca, or whole wheat. It did not taste bad when subbed with these flours. Just not as “real deal” good. The cassava flour really makes this dough!

Gluten-free flour – from all the ways I tried it, the gluten-free flour just brought a better texture than the all-purpose flour did. If you need to sub though, you can do so with all-purpose flour (equal amounts).

Protein powder – I love PEScience’s vanilla the best in this recipe! The cake pop flavor also works well. I have also tried it with PEScience’s Vegan Vanilla Indulgence and it is amazing. If you need to sub with another brand, I would make sure the protein powder is also a whey + casein blend.

Brown sugar – I used Splenda brown sugar blend. I have also tried with “normal” brown sugar (Domino’s brand) and with coconut sugar as well – both work amazingly! I would say the brown sugar flavor adds a lot to the dough, so I wouldn’t just sub with normal Splenda or sugar.

Splenda – just the sweetener I had on hand! I am sure there are many substitutions options for this one. You can use normal sugar, Truvia, granulated Swerve, etc. Some sweeteners are more/less sweeter than others, so if you do sub, make sure to take that into consideration.

Unsweetened applesauce – haven’t tried subbing this one because I was hesitant nothing could compare! If you try something in it’s place, let me know!

Almond milk – you can sub for any other milk of choice. Oat milk, cashew milk, normal cow milk, etc.

Nut Butter – my favorite to use has been American Dream Nut Butter Cashew Butter Just Plain Nutty! I prefer the cashew because it is more mellow – just adds a creaminess to the dough without a strong nut flavor. I have tried with ADNB’s almond butters as well and the almond butter also works! With peanut butter, I found the dough to have a stronger peanut taste throughout. Not a bad thing, just not my favorite! If you need to sub, I would recommend a similar drippy nut butter.

Marshmallow fluff – not really a sub for this but you don’t want there to be! The marshmallow fluff is my favorite part!! I do not recommend skipping if you don’t have to (i.e. if you are vegan – see below)

Rainbow sprinkles – what is Funfetti without sprinkles?? This ingredient is a necessity!

MAKE IT VEGAN

For all my vegan friends out there – do not fret! This recipe is super easy to make vegan.

For the protein powder – just use a vegan one. PEScience’s Vegan Vanilla is amazing!
For the rainbow sprinkles – just make sure to use a vegan brand.
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

MAKE IT DAIRY FREE

To make this recipe dairy-free, just swap the protein powder for a dairy-free one!

HOW TO STORE

Keep stored in an airtight container in the 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.

HOW 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.

WANT TO MAKE THIS RECIPE?

If you try this funfetti cookie dough and love it, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 8

Funfetti Protein Cookie Dough {Vegan + Gluten Free}

Funfetti Protein Cookie Dough {Vegan + Gluten Free}

The best ever homemade protein cookie dough (with no chickpeas!) This dough is gluten-free, protein-packed and tastes like the REAL deal! Made with wholesome, healthy ingredients, so you can indulge without guilt!

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1/4 cup cassava flour (35g)
  • 1/4 cup gluten-free flour (37g)
  • 3 scoops vanilla protein powder (93g) - I used PEScience
  • 1 tbsp brown sugar (12g) - I used Splenda brown sugar blend
  • 3 packets Splenda (3g)
  • 1/2 cup unsweetened applesauce (122g)
  • 2 tbsp cashew or almond nut butter (28g) - see notes above
  • 1/4 cup unsweetened almond milk (60 mL)
  • 1/4 cup marshmallow fluff (24g) - omit if Vegan
  • 1 tbsp rainbow sprinkles (12g)

Instructions

  1. In a large mixing bowl, combine all the dry ingredients.
  2. Add the applesauce and nut butter. The add the almond milk slowly (be careful not to add too much!) Using a hand mixer, mix until ingredients are mixed thoroughly.
  3. Fold the sprinkles and marshmallow fluff in just until they are spread amongst the dough, but not mixed completely in.
  4. Add dough to an airtight freezer-safe container and freeze for an hour, or until ready to eat.

Notes

MFP ENTRY


Lauren Fit Foodie Funfetti Protein Cookie Dough


HOW TO STORE

Keep stored in an airtight container in the freezer until ready to eat. 

HOW 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.

Nutrition Information

Yield

8

Serving Size

1/4 cup (50g)

Amount Per Serving Calories 129Total Fat 2.7gSodium 103mgCarbohydrates 17gFiber 1.2gSugar 5.4gProtein 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

24 Comments

  1. This was absolutely delicious! Saw your post on Instagram and thankfully had all the ingredients to make it right away! Truly the sprinkles make it soooooo fun! You are so creative, everything I’ve tried of yours has been so delicious!!!

  2. You had me at cookie dough! And healthy/high protein too? I had to make this ASAP! It did not disappoint! Not sure how I’ll keep from eating the whole batch at once 😂

    • I had to wait a couple days to get the cassava flour and gluten free flour- finally got to make it today and it did not disappoint. Love that it makes a big batch and I can so easily store in the freezer and pull out when I want it! I did find I had to add a tiny bit of extra milk to get the consistency I wanted and that looked similar to your pics. I ate mine with frozen cool whip and drizzled pot of gold American dream but butter on top. How could it possibly be bad?! I look forward to experimenting with different flavors of protein and add ins!!!

  3. Wow this was sooo good! I’ve been looking for a sweet treat that’s healthy and this is it. All the I taste of cookie dough but packed with protein, what’s better?! 😍

  4. This cookie dough 😍✨🙌🏼 CHICK PEA FREE, we are!!! So thankful for such yummy treats/helpful recipes/information from the one & only Lauren! But I have to say-the upside down egg white pizza & this cookie dough! It’s these two for me!

  5. OK! If you are seeing this comment this is your sign to make this! I am in shock with how incredible this tastes! I already finished it 😢! Seriously Lauren is so sweet and every recipe is incredible!

  6. I really enjoyed this, but it kind of tasted overwhelmingly like protein powder to me! I didn’t add marshmallow fluff or sprinkles and used the Pescience vanilla – anyone else have this? Curious if there’s a way to avoid. OTHERWISE AWESOME texture!

    • Casey here again! Remade but looks like I added in too much protein powder at first!!!! Totally perf the second time you rock Lauren! ❤️☺️❤️

    • Casey here again! Remade but looks like I added in too much protein powder at first!!!! Totally perf the second time you rock Lauren! ❤️☺️❤️

      • Okay I didnt want to rate this (just by looking at it 🤤) until I actually made it and can confirm it is as delicious as it looks! I was kinda skeptical because in the past I’ve made “cookie dough” that ended up being more of a dip or chickpea flavored. This however was actually really good and actually had the consistency of real cookie dough!! I used the pescience cake pop and omitted the marshmallow fluff just cause I don’t like marshmallow lol
        So it’s a 10/10 for me 😁 good job lauren!

  7. This stuff is GOLD!!! I am cookie dough obsessed, it’s hard for me to stay away from it 😅 This is so easy to fit into your macros and it tastes amazing. I personally did not taste an overwhelming amount of protein, the cake pop PEscience really made it for me. Also it’s quick and simple to make, which is always a plus. Like Lauren’s other recipes, highly recommend making this

  8. I stalked this blog when the teaser came out that this was next up and I am excited to report that it was everything I hoped it would be. We are chocolate protein folks here, so I ended up swapping vanilla for chocolate and chocolate chips for the sprinkles and it was AMAZING!! It is a sweet tooths dream!

  9. I’m very impressed….obscure ingredients for my kitchen, but it does taste like the real deal. I left out the marshmallow fluff and kept it a “naked” dough for preference, but it is SPOT ON. crazy with no butter!

  10. Okay I didnt want to rate this (just by looking at it 🤤) until I actually made it and can confirm it is as delicious as it looks! I was kinda skeptical because in the past I’ve made “cookie dough” that ended up being more of a dip or chickpea flavored. This however was actually really good and actually had the consistency of real cookie dough!! I used the pescience cake pop and omitted the marshmallow fluff just cause I don’t like marshmallow lol
    So it’s a 10/10 for me 😁 good job lauren!

  11. Can anyone recommend a good brand of cassava flour to use? And what brand of gluten free flour?

    • Hey Jessica! If you scroll up, you can see the brands I recommended 🙂 I have to order my Cassava flour online because I can never find it in the grocery store. But I get Bob Red Mill’s 1:1 gluten-flour from the store and its amazing.

  12. Looks amazing! Just curious, how hard does this get in the freezer? I’m wondering if this would work as cookie dough bites inside of ice cream 🤔

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