No-Bake Chocolate Chip Unicorn Cookie Dough
Chocolate Chip Unicorn Cookie Dough
Ingredients
- ¾ cup coconut flour
- 1 tsp vanilla extract
- ¼ cup almond milk unsweetened, vanilla
- 3/4 cup agave light Agave Nectar
- 2 scoops whey protein powder vanilla
- 15 g chocolate chips 60% Cacao
- 2 cups cashew butter creamy
- 1/4 cup sprinkles
Instructions
- In a large mixing bowl combine the cashew butter, light agave nectar, vanilla extract, and unsweetened vanilla almond milk. Stir until smooth and fully combined.
- Add the coconut flour and vanilla whey protein powder to the wet mixture. Stir slowly until everything is fully incorporated and a thick dough forms. The mixture will be dense so take your time working it together.
- Fold in the chocolate chips and sprinkles until evenly distributed throughout the dough.
- Transfer the dough to an airtight container and refrigerate for at least 30 minutes to allow it to firm up slightly before serving. Scoop tablespoon sized portions to serve.
Notes
Nutrition
Cookie dough is delicious all on its own… but truthfully, it’s tastier than the actual baked cookie in my opinion. And this one is actually safe for that with no raw eggs and no raw flour.
It’s just a protein packed no-bake cookie dough you can make in 15 minutes, store in the fridge for two weeks, and scoop straight from the container whenever you want something sweet.
So my daughter… she added the unicorn part. That was all her and comes from the sprinkles mixed throughout, which makes this genuinely fun to eat.
But the base is built on cashew butter, coconut flour, and vanilla whey protein, so there is actual nutritional value behind the fun.
This is one of those recipes that works best when it is just sitting in your fridge ready to go. The two week shelf life means you make one batch and you are covered for a long time.
What Makes This Work
Cashew butter is the base that holds everything together and gives the dough its rich, slightly sweet flavor. It is milder than peanut butter and works really well with the vanilla and chocolate chip combination without overpowering everything else. Creamy cashew butter specifically is what you want here since chunky would change the texture of the finished dough.
Coconut flour absorbs liquid differently than regular flour, which is part of what makes this recipe work as a no-bake dough. It pulls moisture from the cashew butter and agave as everything comes together and gives the dough that scoopable, slightly firm texture after it chills. Do not substitute another flour here without adjusting the liquid ratios.
Light agave nectar sweetens the dough without crystallizing or making it grainy the way regular sugar would in a no-bake recipe. It also helps bind everything together.
A Few Things Worth Knowing Before You Start
The dough will feel very thick when you are mixing in the coconut flour and protein powder. This is normal. Work it slowly and it will come together. If it feels too thick to stir, add a small splash of almond milk and mix again.
Give it the full 30 minutes in the fridge before scooping. It is softer and stickier at room temperature and the chill time is what gives it that proper cookie dough texture.
Use a tablespoon or small cookie scoop for consistent portions. At 48 servings per batch keeping the portions consistent is the only way the calorie count stays accurate.
Store in an airtight container in the fridge for up to two weeks. This is one of the few snack recipes that genuinely keeps that long without losing its texture or flavor, which makes it one of the best make ahead options..
