High Protein Sugar Cookie Rice Cakes (Gluten Free Healthy Holiday Treat)
These high protein sugar cookie rice cakes are the ultimate healthy holiday treat — soft, creamy, and packed with festive flavor.
Made with strained Greek yogurt, vanilla protein powder, and a touch of maple syrup, they deliver that classic sugar‑cookie sweetness without refined sugar or dyes.
Each bite combines a crisp rice cake base with smooth frosting and mini sugar‑cookie truffles, creating a macro‑friendly dessert that feels indulgent but fuels your day.
If you’re craving a healthy sugar cookie recipe that’s high‑protein, gluten‑free, and easy to make, these protein sugar cookie rice cakes are your new go‑to.
They’re perfect for holiday snacking, meal prep desserts, or post‑workout treats.
With creamy Greek yogurt frosting, vanilla protein powder, and dye‑free sprinkles, this recipe transforms simple rice cakes into a festive, protein‑packed dessert that satisfies your sweet tooth while supporting your goals.
Why You’ll Love These High Protein Sugar Cookie Rice Cakes
- • High‑Protein Dessert that tastes like a bakery treat
• Gluten‑Free and Dye‑Free for clean holiday snacking
• Quick No‑Bake Recipe — ready in minutes
• Kid‑Approved and perfect for festive gatherings
• Customizable with your favorite protein powder or sprinkles
Key Ingredients
- Organic Rice Cakes – I love Lundberg farms brand for organic regenerative farmed rice
- Plain greek yogurt – feel free to keep these dairy free with a thick coconut or cashew based yogurt
- Vanilla protein powder
- Pure maple syrup
- Vanilla extract
- Almond extract
- Sugar Cookie Truffles for topping – made mini!
How to Make High Protein Sugar Cookie Rice Cakes – A gluten free healthy holiday treat!
- Strain your yogurt through a nut milk bag for 2 hours or overnight. You can skip this step, as it won’t alter the taste, but if you want a thick pipe-able texture this step helps create that thickness
- Mix your yogurt, vanilla protein, maple syrup, vanilla and almond extract together
- Place in a piping bag and pipe over your rice cake, or simply dollop with a spoon
- Top with mini sugar cookie truffles and dye free sprinkles, and enjoy!
Flavor Variations
• Peppermint Sugar Cookie Rice Cakes — add peppermint extract and crushed candy cane
• Maple Frosted Rice Cakes — swap vanilla for maple protein powder
• Chocolate Chip Cookie Dough Rice Cakes — fold mini chips into the truffles
• Birthday Cake Rice Cakes — use rainbow sprinkles and butter extract
FAQ
Q: Can I use non‑dairy yogurt?
Yes! Coconut or almond yogurt works beautifully — just strain it for thickness.
Q: What protein powder is best?
Use a vanilla whey, vanilla bone broth protein, or plant‑based blend that mixes smoothly and complements the sugar‑cookie flavor.
Q: How long do they last?
Store in an airtight container in the fridge for up to 3 days.
Q: Can I make them ahead for parties?
Absolutely — prep the frosting and truffles separately, then assemble before serving for the freshest texture.
If you make these High Protein Sugar Cookie Rice Cakes 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 cup plain greek yogurt
- 1/3 cup vanilla protein powder
- 1 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 serving Sugar Cookie Truffles made mini
- 1 tbsp Dye Free Christmas Sprinkles
Instructions
- Strain your yogurt through a nut milk bag for 2 hours or overnight. You can skip this step, as it won’t alter the taste, but if you want a thick pipe-able texture this step helps create that thickness
- Mix your yogurt, vanilla protein, maple syrup, vanilla and almond extract together
- Place in a piping bag and pipe over your rice cake, or simply dollop with a spoon
- Top with mini sugar cookie truffles and dye free sprinkles, and enjoy!
