No‑Bake Easter Basket Sugar Cookie Cups (High‑Protein & Dye‑Free!)
These No‑Bake Easter Basket Sugar Cookie Cups are the cutest spring treat — and they come together in just minutes.
Made with almond flour, coconut flour, maple syrup, and vanilla protein powder, the dough tastes like soft sugar‑cookie dough but with a better‑for‑you twist.
Each cup is filled with a creamy protein frosting and topped with naturally dyed chocolate eggs for a festive, colorful finish.
They’re gluten‑free, grain‑free, high‑protein, and perfect for kids, parties, or a quick holiday dessert that requires zero baking.
These No‑Bake Easter Basket Sugar Cookie Cups are a fun, high‑protein twist on classic sugar cookies — but without turning on the oven.
The base is a smooth, soft sugar‑cookie dough made from almond flour, coconut flour, vanilla protein powder, and maple syrup.
After a quick chill, the dough is pressed into mini muffin molds to form adorable “baskets.”
The filling is a whipped, creamy protein frosting made from Greek yogurt, cream cheese, maple syrup, and vanilla.
Finish each cup with dye‑free chocolate eggs for a festive Easter look.
They’re easy, quick, and perfect for spring gatherings, classroom treats, or healthier holiday snacking.
Why You’ll Love These No‑Bake Easter Basket Sugar Cookie Cups
- • No Baking Required — Ready in minutes with zero oven time.
• High‑Protein Treat — Protein powder + Greek yogurt frosting = a more balanced dessert.
• Gluten‑ and Grain‑Free — Made with almond and coconut flour for a soft, cookie‑dough texture.
• Kid‑Friendly & Festive — Perfect for Easter baskets, parties, and decorating with little helpers.
• Naturally Sweetened — Maple syrup adds sweetness without refined sugar.
• Dye‑Free Option — Use naturally colored chocolate eggs for a cleaner holiday treat.
Key Ingredients
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 2 Tbsp Organic Cane Sugar, or granular sugar substitute
- 1 tsp Pure Vanilla Extract
- 1/3 cup Vanilla Protein Powder – use colleenF10 to save off my favorite clean ingredient protein powder
- 1/2 cup Pure Maple Syrup
- 2 Tbsp Almond Milk
- Frosting
- 1 cup Plain Greek Yogurt
- 8 oz Cream Cheese, Full Fat
- 1/4 cup Pure Maple Syrup
- 1 tsp Lemon Juice
- 1/2 tsp Pure Vanilla Extract
- 1 pinch Artificial Dye-Free Food Coloring – I like Color Kitchen Foods
Process
- 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!
FAQ
Can I make these dairy‑free?
Yes. Swap Greek yogurt and cream cheese for dairy‑free alternatives. The texture will be slightly softer but still delicious.
Can I use a different sweetener?
Maple syrup works best for binding the dough. Honey can work, but the flavor will be stronger.
Can I skip the protein powder?
You can, but you’ll need to add 2–3 extra tablespoons of almond flour to maintain the dough texture.
How should I store them?
Keep them refrigerated in an airtight container for up to 4 days. The frosting stays firm and creamy when chilled.
Can I freeze them?
Freeze the cups without frosting for best results. Thaw, then pipe the frosting and add the chocolate eggs.
What can I use instead of mini muffin molds?
Silicone molds work best, but you can also shape the dough by hand and press an indent with a small measuring spoon.
More Easter Treats You’ll Love!
If you make these No‑Bake Easter Basket Sugar Cookie Cups I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 2 Tbsp Granular Monkfruit Sweetener – Or organic cane sugar
- 1 tsp Pure Vanilla Extract
- 1/3 cup Vanilla Protein Powder
- 1/2 cup Pure Maple Syrup
- 2 Tbsp Almond Milk
Frosting
- 1 cup Plain Greek Yogurt
- 8 oz Cream Cheese Full Fat
- 1/4 cup Pure Maple Syrup
- 1 tsp Lemon Juice
- 1/2 tsp Pure Vanilla Extract
- 1 pinch Artificial Dye-Free Food Coloring
Instructions
- 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!