Cookie Dough Frosted Cookies (gluten free, vegan)
These soft and chewy chocolate chip cookies are both gluten free and vegan. Topped with a creamy protein cookie dough frosting, and a few cookie balls as the cherry on top! Any chocolate chip cookie / cookie dough lover will find these just heavenly!
PREP TIME
15 minutes
COOK TIME
11 minutes
INGREDIENTS
23
Serves: 12
Ingredients
- 1.75 cup1.75 cup1.75 cup Gluten Free Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- .25 tsp.25 tsp.25 tsp Sea Salt
- 0.333 cup0.333 cup0.333 cup Classic Monkfruit Sweetener (with Erythritol) - Lakanto, Or raw sugar
- 0.5 cup0.5 cup0.5 cup Brown Monkfruit Sweetener - Lakanto, +2 tbsp. Or brown sugar / coconut sugar
- .33 cup.33 cup.33 cup Avocado Oil
- .25 cup.25 cup.25 cup Almond Milk
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 6 Tbsp6 Tbsp6 Tbsp Cashew Butter
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Vanilla Protein Powder, Or oat flour
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil, Melted
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- .25 cup.25 cup.25 cup Almond Flour
- .5 tsp.5 tsp.5 tsp Pure Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Semi-Sweet Mini Chocolate Chips
- .25 cup.25 cup.25 cup Almond Flour
- .25 cup.25 cup.25 cup Creamy Peanut Butter, Or nut butter of choice
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- .5 whole.5 whole.5 whole Vanilla Protein Powder, Scoop
- 1 Tbsp1 Tbsp1 Tbsp Semi-Sweet Mini Chocolate Chips
Frosting
Mini cookie dough balls
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If using, make mini cookie dough balls by combing ingredients together and rolling into small balls. Place in the fridge
- For cookies, whisk dry ingredients together in one bowl
- Whisk sugars and oil together in a bowl, then add milk and vanilla and whisk again
- Mix in the dry into the wet bowl. Fold in chocolate chips. Cover and refrigerate dough for an hour
- Make cookie dough frosting but mixing all ingredients together in a bowl, then set aside
- Scoop and roll cookie dough into 12 balls, and press down on cookies, 1-/ inches apart (I used 2 baking trays and baked them separately)
- Bake at 350 for 10-11 min. Use a circular cookie cutter to swirl cookies within right out of the oven to regain that perfect circle shape
- Allow to cool 10 min, then transfer to wire cooling rack
- Pipe or spread your cookie dough frosting overtop and enjoy!
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My Notes:
About This Recipe
Show nutritional information
Cookies Desserts Egg Free Frostings & Toppings Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 266 |
| Fat: | 16 g |
| Carbohydrates: | 38 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 215 mg |
| Fiber: | 2 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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