Funfetti Protein Cookie Dough
User Reviews
4.9
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Prep Time
13 mins
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Cook Time
7 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8
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Calories
129 kcal
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Course
Dessert
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Cuisine
International
Funfetti Protein Cookie Dough
Description
The recipe starts by heat-treating the flour in the oven to eliminate any harmful bacteria, ensuring safety for raw consumption. The cookie dough base blends all-purpose flour (or gluten-free alternative), vanilla protein powder, potato starch, sweetener (Truvia or sugar), almond milk, cashew butter, softened butter, vanilla extract, and salt. After chilling, marshmallow fluff and rainbow sprinkles are folded in, giving the dough its characteristic creamy texture and festive appearance.
The dough is soft and scoopable, perfect for eating as is without baking. The funfetti sprinkles add bursts of color and a slight crunch. This treat is suitable for storing in the refrigerator or freezer, making it convenient for quick, protein-powered indulgences.
The inclusion of protein powder enhances the nutritional profile, while the use of butter and nut butter adds richness and moisture. The recipe also notes adaptations for gluten-free, dairy-free, and vegan needs through substitutions.
Ingredients
Cookie Dough:
- 3/4 cup all-purpose flour sub for gluten-free flour if needed, 90g
- 1/2 cup protein powder vanilla, 60g
- 2 Tbsp potato starch 24g
- 1/4 cup Truvia or sugar, 48g
- 1/4 cup almond milk or milk of choice, unsweetened, 60g
- 2 Tbsp cashew butter can sub for peanut butter, it will just have some peanut taste!, 28g
- 2 Tbsp butter softened (not melted!, unsalted
- 1 tsp vanilla extract
- 1/2 tsp salt
Mix ins:
- 1/4 cup marshmallow fluff
- 2 Tbsp Rainbow sprinkles
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 ensure safety, heat-treat flour by baking it at 350°F for 5-7 minutes, then let it cool completely before use.
- Store the cookie dough in an airtight container in the refrigerator or freezer until ready to eat.
- Defrost in the refrigerator for a few hours or briefly microwave for 15-25 seconds for quicker softening.
- Substitute gluten-free flour for all-purpose flour for a gluten-free version.
- Use dairy-free butter and vegan sprinkles to make the recipe dairy-free.
- For a vegan option, select plant-based protein powder, dairy-free butter, and vegan-friendly sprinkles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1/4 cup (50g) | |
| Calories | 129kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 2.7g | 4% |
| Sodium | 103mg | 4% |
| Fiber | 1.2g | 5% |
| Sugar | 5.4g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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