High Protein Sugar Cookie Bites

These High Protein Sugar Cookie Bites are made with 7 plant-based ingredients and are high in protein for a sweet treat you can feel good about eating this holiday season. Prep a batch ahead of time to leave out for Santa, serve at holiday parties, and more! 

Sugar, Sugar

There are a few recipes such as Single-Serve Protein Eggnog Cookies and 4-Ingredient Vegan Peppermint Bark that remind me of the holiday season and Christmas no matter what time of year it is. I love them all! However, one of my all-time favorite Christmas treats are sugar cookies. Subtly sweet, they’re often overlooked, but no holiday season is complete without them. Am I right?! Therefore, when December rolled around, I wasted no time making classic sugar cookie recipes and even created a few sugar-cookie inspired recipes such as Vegan Sugar Cookie Bars and Flourless Apple Pie Sugar Cookies. 

I didn’t stop there, though! In my baking frenzy, I also recreated the traditional recipe, giving it a bit of a makeover instead using gluten-free, plant-based ingredients. What resulted were these High Protein Sugar Cookie Bites! Honestly, this might be my favorite recipe ever. These bites are sweet in flavor, perfectly poppable, and coated in white chocolate for extra flavor and a bit of a festive flair. Even better, they’re made in the microwave in minutes so you don’t even have to turn on the oven. Trust me, you don’t want to miss out on this recipe! Keep reading to find everything you’ll need to know to make these vegan sugar cookie bites for yourself.    

Ingredients for Sugar Cookie Bites

Unlike traditional sugar cookies, these cookie bites are made without any added sugar and are high in protein and healthy fats to keep you feeling satisfied. Take a look below to see what you’ll need. 

• Cashew Butter – Full of healthy fats, Georgia Grinders cashew butter (code: kellyk) helps hold the ingredients together without overpowering the other flavors. Feel free to swap it out for any nut or seed butter you prefer. Just keep in mind that the taste of your cookie bites will be slightly altered.
  
• Flour – I used a pre-made almond flour to keep these vegan sugar cookie bites gluten free. However, you can also make your own by adding whole almonds to a food processor and pulsing them until a flour-like consistency is formed.
  
• Protein – As per usual, I used Smooth Vanilla Clean Lean Protein from Nuzest. It’s by far the best in my opinion. If you want to try it too, feel free to save a few bucks with code: thekellykathleen. Or, use whatever protein you have on hand, but I can’t guarantee that the taste and texture of your cookie bites will be the same if you do!
   
• Almond Extract – Subtle in flavor, almond extract adds a slightly sweet, nutty taste to this sugar cookie recipe without the need for added sugars.
  
• Milk – I used a plant-based milk, but regular dairy milk can be used in its place, if you prefer.
  
• White Chocolate – To keep this sugar cookie recipe vegan, use a vegan white chocolate. Or, opt for regular white chocolate instead. You could even use milk chocolate or dark chocolate if you would rather! 

How to Make Cookie Bites

Just as tasty as regular vegan sugar cookies, these bites are even better than the real deal, because they’re so easy to make! All you’ll need is a few minutes, a couple bowls, and a microwave. Take a look below to learn how to make these cookie bites. 

1. Stir. In a medium-sized bowl, stir together the cashew butter, almond flour, protein powder, and almond extract until they are well-combined.
   
2. Add. Then, add in the milk, and mix to combine.
   
3. Roll. Once the dough has formed, roll it into 6-8 equal-sized balls, and place them in the fridge for at least 15 minutes to firm up a bit.
   
4. Melt. In the last few minutes of the dough chilling, melt the white chocolate in a small microwave-safe bowl.
   
5. Roll. Once the chocolate has melted, use a utensil such as a fork or your hands to roll each ball into the chocolate, making sure they are completely coated.
   
6. Top. Once each cookie bite has been dipped in chocolate, place them on a piece of parchment paper to set, and top them with sprinkles before the chocolate hardens! 

Baking Tips

• Use Enough Chocolate. I highly recommend melting ½ cup of chocolate! You can technically get away with using ¼ cup. However, the more you have, the easier the rolling process would be.

How to Melt Chocolate without Burning It

Have you ever intended on making chocolate in the microwave but it went from cute little chips to a smelly burnt mess? Been there! The issue is that the chocolate can be a little sneaky and often traps heat in-between the chip or chocolate pieces. As a result, the heat doesn’t transfer well to the inside of hte chocolate, leaving the outside to burn. Therefore, to prevent a burnt chocolate disaster, simply microwave the chocolate for 30-second increments, and make sure to stir well in-between. Also, don’t forget to watch your chocolate closely! AKA…don’t walk away from the microwave, okay?? Okay! 

Can I Use a Different Flour?

No but also, yes. How’s that for a straightforward answer? Truthfully, you can try this recipe with a different flour such as oat or chickpea flours, but the texture will not be nearly as smooth or tasty. Also, don’t you dare try to use coconut flour! I repeat. NO COCONUT FLOUR. It is way too absorbent and will not translate in this recipe (or any other recipe unless it calls for coconut flour. Trust me. I tried.)

Optional Toppings 

Obviously, I coated these cookie bites in chocolate and topped them with sprinkles. However, there are a wide variety of toppings you could use! For example, try drizzling extra chocolate, caramel sauce, or even peanut butter on top. Or, add additional ingredients such as mini chocolate chips, crushed nuts, and peppermint pieces for extra flavor and a bit more of a festive look. 

Storage

Like other cookie recipes and no-bake bites, these High Protein Sugar Cookie Bites are a great snack to prepare ahead of time. To store them, place them in a sealable container or plastic bag and keep them at room temperature for 1-2 days, in the fridge for up to 1 week, or even in the freezer for up to 3 months! 

More Bites You’ll Love

• White Chocolate Chai Protein Bites
• Crunchy Almond Chocolate Protein Bites
• Cherry Coconut Bliss Bites
• Cinnamon Roll Churro Bites

I’d be lying if I said I haven’t been eating these sugar cookie bites on repeat. I mean, they’re perfect for every occasion from breakfast, to afternoon snacks, and even late-night desserts! If you make them too, I would love it if you let me know in the comments below!

High Protein Sugar Cookie Bites

These High Protein Sugar Cookie Bites are made with 7 plant-based ingredients and are high in protein for a sweet treat you can feel good about eating this holiday season. Prep a batch ahead of time to leave out for Santa, serve at holiday parties, and more! 

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Total Time 15 minutes mins

Servings 6 bites

Ingredients

  

• 1/2 cup cashew butter
• 3/4 cup almond flour
• 1 (25g) serving vanilla pea protein I used Smooth Vanilla Clean Lean Protein
• 1/4 tsp almond extract
• 1/2 -1 tbsp plant-based milk
• White chocolate to cover
• Sprinkles optional but highly recommended

Instructions

 

• In a medium, stir together the first four ingredients together until combined.
• Add in 1/2 – 1 tbsp of milk if needed to combine further.
• Roll the dough into 6-8 balls and place them in the fridge to firm up a bit – at least 15 minutes.
• In the last few minutes of chilling, melt your white chocolate (at least 1/4 cup, 1/2 will make it easier but you won’t use it all!) in a small microwave safe bowl.
• Once the chocolate is melted, use whatever utensil (your hands included!) to roll the bites in chocolate before placing them on a piece of parchment paper to set. Make sure to top the white chocolate with sprinkles before it sets if you choose to use them!