Vegan Cookie Dough Frosted Cookies
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These Vegan Cookie Dough Frosted Cookies are soft and chewy chocolate chip cookies that are both gluten free and vegan.
Topped with a creamy protein cookie dough frosting, and a few cookie balls as the cherry on top!
Any chocolate chip cookie / cookie dough lover will find these just heavenly!
I used my favorite clean ingredient protein powder in French Vanilla from Just Ingredients here.
They’re nourishing and give the best taste in my healthier treats! Code colleenF10 saves you sitewide on her protein powder flavors
Feel free to use a plant based protein powder, or see my list of substitutions below
Why You’ll Love These Vegan Cookie Dough Frosted Cookies
- They’re gluten free, refined sugar free, and vegan!
- The cookie dough frosting will have you licking the bowl clean
- The cookies themselves are incredibly soft
- They are sure to be a hit at any gathering you bring them to!
Serves: 12
Ingredients
- 1 3/4 cup Gluten-Free Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/3 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto, Or raw sugar
- 1/2 cup Brown Monkfruit Sweetener – Lakanto, +2 tbsp. Or brown sugar / coconut sugar
- 1/3 cup Avocado Oil
- 1/4 cup Almond Milk
- 1 tsp Pure Vanilla Extract
- 6 Tbsp Cashew Butter
- 2 1/2 Tbsp Vanilla Protein Powder, Or oat flour
- 2 Tbsp Coconut Oil, Melted
- 2 Tbsp Pure Maple Syrup
- 1/4 cup Almond Flour
- 1/2 tsp Pure Vanilla Extract
- 2 Tbsp Mini Chocolate Chips, Semi-Sweet
- 1/4 cup Almond Flour
- 1/4 cup Creamy Peanut Butter, Or nut butter of choice
- 2 Tbsp Pure Maple Syrup
- 1/2 whole Vanilla Protein Powder, Scoop
- 1 Tbsp Mini Chocolate Chips, Semi-Sweet
Process
- If using, make mini cookie dough balls by combing ingredients together and rolling into small balls. Place in the fridge
- For cookies, whisk dry ingredients together in one bowl
- Whisk sugars and oil together in a bowl, then add milk and vanilla and whisk again
- Mix in the dry into the wet bowl. Fold in chocolate chips. Cover and refrigerate dough for an hour
- Make cookie dough frosting but mixing all ingredients together in a bowl, then set aside
- Scoop and roll cookie dough into 12 balls, and press down on cookies, 1-/ inches apart (I used 2 baking trays and baked them separately)
- Bake at 350 for 10-11 min. Use a circular cookie cutter to swirl cookies within right out of the oven to regain that perfect circle shape
- Allow to cool 10 min, then transfer to wire cooling rack
- Pipe or spread your cookie dough frosting overtop and enjoy!
Variations for Dietary Preferences
- If you’d like to omit the protein powder in the cookie dough replace it with oat flour
- Cashew butter – you can use sun butter or vanilla oat butter like Oat Haus brand
- Sweeteners – feel free to use organic cane sugar and organic brown sugar in place of the sugar substitutes
- Avocado Oil – feel free to use any neutral oil of choice
If you make these Vegan Cookie Frosted Chocolate Chip Cookies leave a comment below sharing your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1 3/4 cup Gluten-Free 1:1 Flour I used King Arthurs Measure for Measure flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/3 cup Granular monkfruit sweetener (Lakanto) Or raw cane sugar
- 1/2 cup + 2 tbsp Brown Monkfruit Sweetener ( Lakanto ) Or brown sugar
- 1/3 cup Avocado Oil
- 1/4 cup Almond Milk
- 1 tsp Pure Vanilla Extract
Frosting
- 6 Tbsp Cashew Butter
- 2 1/2 Tbsp Vanilla Protein Powder Or oat flour
- 2 Tbsp Coconut Oil Melted
- 2 Tbsp Pure Maple Syrup
- 1/4 cup Almond Flour
- 1/2 tsp Pure Vanilla Extract
- 2 Tbsp Mini Chocolate Chips
Mini cookie dough balls
- 1/4 cup Almond Flour
- 1/4 cup Creamy Peanut Butter Or nut butter of choice
- 2 Tbsp Pure Maple Syrup
- 1/2 whole Vanilla Protein Powder Scoop
- 1 Tbsp Mini Chocolate Chips Semi-Sweet
Instructions
- If using, make mini cookie dough balls by combing ingredients together and rolling into small balls. Place in the fridge
- For cookies, whisk dry ingredients together in one bowl
- Whisk sugars and oil together in a bowl, then add milk and vanilla and whisk again
- Mix in the dry into the wet bowl. Fold in chocolate chips. Cover and refrigerate dough for an hour
- Make cookie dough frosting but mixing all ingredients together in a bowl, then set aside
- Scoop and roll cookie dough into 12 balls, and press down on cookies, 1-/ inches apart (I used 2 baking trays and baked them separately)
- Bake at 350 for 10-11 min. Use a circular cookie cutter to swirl cookies within right out of the oven to regain that perfect circle shape
- Allow to cool 10 min, then transfer to wire cooling rack
- Pipe or spread your cookie dough frosting overtop and enjoy!