No Bake Easter Basket Sugar Cookie Cups (Edit recipe)

High protein, smooth sugar cookie cookie dough, with a protein frosting, and dye free chocolate eggs, for a super cute and easy Easter treat!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	82
Fat:	3 g
Carbohydrates:	9 g
Protein:	4 g
Cholesterol:	1 g
Sodium:	21 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by colleenshealthylife

Serves: 24

Ingredients

1.5 cups Almond Flour
.25 cup Coconut Flour
2 Tbsp Swerve Granular (sugar substitute), Or organic cane sugar*
1 tsp Pure Vanilla Extract
0.333 cup Vanilla Protein Powder
.5 cup Pure Maple Syrup
2 Tbsp Almond Milk

Frosting

1 cup Plain Greek Yogurt
8 oz Full Fat Cream Cheese
.25 cup Pure Maple Syrup
1 tsp Lemon Juice
.5 tsp Pure Vanilla Extract
1 pinch Artificial Dye-Free Food Coloring, *

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Process

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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

Mix dough ingredients together and refrigerate for 20-30 minutes
Roll into balls and press down into silicone mini muffin tin
Use a shot glass or something with a small diameter to press down into center of cookie dough to make an indent
Whip frosting ingredients together until smooth, place in piping bag, and pipe into dough cups
Top with chocolate eggs. I used Lily's dye free chocolate eggs
Refrigerate until frosting is firm
Enjoy!