With Valentine’s Day rounding the corner, I just had to make some frosted sugar cookies! These cookies are a little different in the fact you can eat the entire batch for less than 350 calories, and they pack almost 30 grams of plant-based protein. Did I mention they also have zero sugar? I know, not much of a “sugar” cookie – but don’t worry, these still taste delightful and have a wonderful soft texture smothered with addictive buttercream frosting!  

These cute little cookies get their protein from LivWell Nutrition Raw Plant Protein (a blend of brown rice, sacha inchi, pea, and hemp proteins) in their Wild Vanilla Bean flavor. This cold-crafted protein powder has no MSG byproducts, artificial or synthetic ingredients, and is certified vegan, gluten free, organic, and non-GMO. Their protein tastes great, too! Feel free to use my code “NOEXCUSES” for 10% all orders from If you don’t have this particular brand, any plant-based protein should work so long as you like the flavor. I haven’t tried subbing whey or casein in this particular recipe, so that’s a risk you’ll have to take on your own! 😉 


For this recipe, I used gluten-free tapioca flour, but feel free to use an equal measure of all-purpose flour, brown rice flour, gluten-free baking blend, oat flour, or white sorghum flour if preferred. Almond flour might yield a dough that’s too crumbly, but coconut flour should work if you use half as much (one tablespoon). Feel free to sub the protein powder for 30 grams of tapioca flour, all-purpose flour, brown rice flour, gluten-free baking blend, oat flour, or white sorghum flour… or 15 grams of coconut flour (it’s more absorbent). 

To add sweetness without any sugar, I used Pyure Organic Stevia Blend, which is a stevia-erythritol blend that’s twice as sweet as sugar and has no bitter aftertaste (get the best deal on! If you substitute baking stevia, granulated erythritol, or granulated sugar, you may need twice as much (one quarter cup) to achieve the same level of sweetness.

For that scrumptious buttery flavor we all expect from cookies, I used Earth Balance Vegan Buttery Spread, but regular butter or ghee would also work if you’re not strict vegan. 

Last but not least, that frosting! It’s just Earth Balance Vegan Buttery Spread, Swerve Confectioner’s Erythritol, and unsweetened almond milk (any milk or even water will do). The Swerve Confectioner’s Erythritol is a natural, sugar-free alternative to powdered sugar. You can substitute regular powdered sugar, or simply blend granulated erythritol into a powder. If using a stevia-erythritol blend, just use half as much or your glaze will be sickeningly sweet! DO NOT use baking stevia or any type of granulated stevia here or it will be very bitter and disgusting.

A touch of almond extract makes this frosting even more irresistible, and a couple drops of natural red food coloring turns it a festive pink. 

Here’s the printable recipe! I’d love for you to rate and/or comment below if you make this recipe 🙂

This post contains affiliate links. 

Frosted Protein Sugar Cookies (Vegan)
Makes 9 cookies
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  1. 25g vanilla plant protein
  2. 2 tbsp. tapioca flour*
  3. 2 tbsp. stevia-erythritol blend
  4. 1/8 tsp. baking soda
  5. 2 tbsp. unsweetened almond milk*
  6. 1 tbsp. vegan buttery spread*
  7. 1/4 tsp. vanilla extract
  1. 3 tbsp. confectioner’s erythritol*
  2. 2 tsp. unsweetened almond milk*
  3. 1 tsp. vegan buttery spread*
  4. 1/8 tsp. almond extract (optional)
  5. 1-2 drops natural red food coloring (optional)
  6. *See substitutions above.
  1. Preheat oven to 350 degrees F.
  2. Whisk together dry ingredients (through baking powder) in a small mixing bowl.
  3. Add wet ingredients (through vanilla extract) and mix until a soft dough forms.
  4. Line a baking sheet with parchment paper or lightly coat with cooking spray.
  5. Roll out dough on a lightly floured surface or on parchment paper, about 1/4" thick.
  6. Use cookie cutters to make desired shapes and set on baking sheet. If you don't have cookie cutters, just measure out dough by rounded tablespoons to make balls, place on cookie sheet, then press flat slightly.
  7. Bake cookies for 8-10 minutes until set but still soft.
  8. While cookies cool, combine frosting ingredients until smooth. Wait until cookies are completely cool to frost them (you can place them in the fridge to speed things up).
  9. Enjoy immediately or store in the fridge up to one week.
  1. Calories (per cookie): 37kcal, Fat: 1.9g, Sat fat: 0.4g, Carbs: 2g, Fiber: 0g, Sugar: 0g, Protein: 3g, Sodium: 38mg
  2. Calories (per entire batch): 337kcal, Fat: 16.7g, Sat fat: 4.0g, Carbs: 18g, Fiber: 4g, Sugar: 0g, Protein: 28g, Sodium: 342mg
  3. © 2017 No Excuses Nutrition. If you wish to publish this exact recipe digitally (website, blog, ebook) or in tangible format (cookbook, magazine), you must first request permission by emailing If publishing an adapted version with one or more ingredients changed, it is sufficient to mention "inspired by No Excuses Nutrition."
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