Description
Sweet, simple, and protein-packed—these cookies and cream protein cookies are a must-try! Gluten-free, dairy-free, flourless, and rich in plant-based protein, they’re a clean dessert that actually tastes indulgent.
Ingredients
Scale
- 1/2 cup almond butter (or sunflower seed butter)
- 2 tbsp vegan butter or coconut oil
- 1 egg white (or flax egg or aquafaba)
- 1 tsp vanilla extract
- 1/4 cup low-glycemic sweetener (erythritol, monk fruit, or coconut sugar)
- 1/2 cup cookies & cream protein powder (vegan or whey)
- 2 tbsp dark cocoa powder
- Pinch of sea salt
- 1/4 cup dairy-free cream cheese
- 2 tbsp sugar-free powdered sweetener
- 1/4 tsp vanilla extract (for frosting)
- Crushed chocolate sandwich cookies (gluten-free if needed)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix almond butter, vegan butter, egg white, vanilla extract, and sweetener until smooth.
- Add in protein powder, cocoa powder, and a pinch of salt. Stir until dough is thick and slightly sticky.
- Form dough into 1–2 tbsp-sized balls and flatten slightly on baking sheet.
- Bake for 8–10 minutes, then let cool completely on a rack.
- For the frosting, blend cream cheese, powdered sweetener, and vanilla extract until smooth.
- Frost cooled cookies and top with crushed chocolate sandwich cookies.
Notes
For best texture, refrigerate dough 20–30 minutes before baking. Store frosted cookies in the fridge for up to 7 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Healthy Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1–2 cookies
- Calories: 150–180
- Sugar: 1–3g
- Sodium: 120mg
- Fat: 6–8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8–10g
- Fiber: 2g
- Protein: 10–12g
- Cholesterol: 0–5mg
Keywords: cookies and cream, protein cookies, healthy dessert, gluten-free, dairy-free, plant-based protein