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–+ servings

Cookie Dough Frosted Cookies (gluten free, vegan)

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Prep Time: 15 minutes
Cook Time: 10 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!