Cookie Dough Frosted Cookies (gluten free, vegan)

These soft and chewy chocolate chip cookies 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!

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

1. If using, make mini cookie dough balls by combing ingredients together and rolling into small balls. Place in the fridge
2. For cookies, whisk dry ingredients together in one bowl
3. Whisk sugars and oil together in a bowl, then add milk and vanilla and whisk again
4. Mix in the dry into the wet bowl. Fold in chocolate chips. Cover and refrigerate dough for an hour
5. Make cookie dough frosting but mixing all ingredients together in a bowl, then set aside
6. 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)
7. 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
8. Allow to cool 10 min, then transfer to wire cooling rack
9. Pipe or spread your cookie dough frosting overtop and enjoy!

Cookie Dough Frosted Cookies (gluten free, vegan)

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 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

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 Semi-Sweet

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!