Funfetti Protein Cookie Dough

Name: Funfetti Protein Cookie Dough
Prep time: 13 min
Cook time: 7 min
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 3/4 cup all-purpose flour (90); 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); 2 Tbsp cashew butter (28g); 2 Tbsp unsalted butter; 1 tsp vanilla extract; 1/2 tsp salt; 1/4 cup marshmallow fluff (24g); 2 Tbsp Rainbow sprinkles

User Reviews

4.9

360 reviews

Excellent

Prep Time
13 mins
Cook Time
13 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings
8
Calories
129 kcal
Course
Dessert
Cuisine
International

Funfetti Protein Cookie Dough

Heidi Hunt

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This Funfetti Protein Cookie Dough is protein-packed and tastes like the REAL deal! Made with wholesome, healthy ingredients, so you can indulge without guilt!

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Ingredients

Servings

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.

Notes

To make gluten-free: use gluten-free flour
To make dairy-free: use dairy-free butter and DF/vegan sprinkles
To make vegan: use a plant-based protein powder, dairy- butter, and vegan-friendly sprinkles
How to store: keep stored in an airtight container in the fridge or 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.
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.