Sugar Cookie Protein Truffles (Edit recipe)

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These healthy no-bake sugar cookie truffles capture the essence of freshly baked sugar cookies in high-protein, bite-sized form! Soft, chewy cookie dough made with wholesome ingredients is coated in white chocolate and festive sprinkles, making them the perfect holiday treat—ideal for gifting or snacking. Vegan + gluten-free.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

15

Serves: 12

Ingredients

Protein Sugar Cookie Dough

1 cup Almond Flour
0.5 cup Oat Flour
0.25 cup Vanilla Protein Powder, see notes for substitution
.25 cup Cashew Butter
0.25 cup Pure Maple Syrup
2 Tbsp Coconut Oil, melted
1 tsp Vanilla Extract
0.25 tsp Almond Extract, key for the 'sugar cookie' flavor!
0.25 tsp Salt
1 Tbsp Sprinkles, red and green, or sprinkles of choice

White Chocolate Coating

1 cup Organic Vegan White Baking Chips - Pascha Chocolate Co., or any dairy free white chocolate chips
2 Tbsp Coconut Oil
1 Tbsp Sprinkles, red and green, or sprinkles of choice

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Process

Cook Mode

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

Add all ingredients for the sugar cookie dough, except for the sprinkles, into a large bowl. Mix until completely combined. Add in sprinkles and mix until evenly distributed.
Line a tray with parchment paper. Roll the dough mixture into balls and place on the prepared tray. Place in the freezer to firm up while you make the white chocolate coating.
Add white chocolate chips and coconut oil to a small bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Use two forks to coat each cookie dough ball in the melted white chocolate. Let any excess white chocolate drip off, and place back onto the tray. Immediately top the truffles with sprinkles. Place in the freezer for 10 more minutes to let the white chocolate harden. Serve and enjoy! The cookie dough will firm up a bit when you store them in the fridge.

Notes

For a no protein powder option, replace the protein powder with 1/4 cup additional almond flour and add an extra 2 tbsp maple syrup. Adjust as needed to reach your desired sweetness and texture. Storage: Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	17 g
Carbohydrates:	25 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	81 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.