Edible Red Velvet Protein Cookie Dough Hearts

Name: Edible Red Velvet Protein Cookie Dough Hearts
Prep time: 15 min
Total time: 35 min
Ingredients: ⅓ cup tahini or creamy almond butter; ⅓ cup pure maple syrup; ⅓ cup Greek or plant-based yogurt; 1 tsp vanilla extract; ½ tsp apple cider vinegar; 1 –2 tbsp almond milk (as needed – Only use if the dough feels dry.); ¼ cup cassava flour; ¼ cup vanilla protein powder – Chocolate protein powder works for a deeper cocoa flavor.; 1 tbsp cocoa powder; 2 tbsp coconut sugar; 1½ tsp beet root powder – For natural red color. Adjust to preference.; Pinch of fine sea salt; 1 tbsp white chocolate chips; 3 tbsp Mini Chocolate Chips; 1/4 cup white chocolate chips (for drizzling, optional)

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QUICK LOOK: RED VELVET PROTEIN COOKIE DOUGH HEARTS RECIPE

⏱️ Prep Time: 15 minutes
❄️ Chill Time: 20 minutes
🕒 Total Time: 35 minutes

🍽️ Servings: 36 Mini Cookie Dough Hearts
🔢 Calories: ~139kcal per date (estimated)

💡 Difficulty: Easy, Beginner-friendly

🥣 Key Ingredients: Tahini, maple syrup, yogurt, vanilla extract, apple cider vinegar, cassava flour, vanilla protein powder, cocoa powder, coconut sugar, beet root powder, chocolate chips

🌿 Dietary Info: No-bake, Naturally Sweetened (Refined Sugar-Free), Gluten-Free, Dye-Free

✨ Best for: Valentine’s Day, healthy treats, no-bake desserts, protein snacks

Soft, doughy, lightly chocolatey, and gently sweet, these edible red velvet protein cookie dough hearts are the kind of treat you can snack on straight from the fridge. No food dye, no baking, no fuss, just simple ingredients, that classic red velvet taste, and fun heart shapes that makes them feel extra special, especially around Valentine’s Day.

This recipe is simple, quick and the cookie dough tastes like red velvet with that classic tang from the addition of apple cider vinegar and yogurt. They’re cute enough for Valentine’s Day but easy enough to make any time of the year – change up the shapes or just eat it straight out of the jar!

And if you’re looking for more Valentine’s recipes, check out my collection of healthy, high-protein & traditional chocolatey treats everyone will love.

If you love edible cookie dough recipes, you might also like my cottage cheese cookie dough, which is higher in protein and perfect when you want something creamy and spoonable.

explore more High-Protein desserts

Why You’ll Love These Red Velvet Protein Cookie Dough Hearts

Tastes like real red velvet – Light cocoa flavor, gentle tang, and just enough sweetness
No baking required – Perfect for busy days or kid-friendly prep
Naturally sweet – uses maple syrup and coconut sugar instead of refined sugar
Protein-packed – Great as a healthy Valentine’s snack or dessert

What Makes these Edible Red Velvet Protein Cookie Dough Hearts Different?

Naturally dye-free. Did you know that original red velvet cakes got their color from cocoa reacting with acidic ingredients, and sometimes beet juice? These cookie dough hearts use beet powder for a natural red hue without artificial dyes.

Protein-packed and no chickpeas. Unlike many edible cookie dough recipes that rely on chickpeas or oats, this version uses protein powder and cassava flour for structure, giving you a doughy texture with extra protein.

Ingredients Notes & Substitutions

Here’s a look at the main ingredients and easy substitutions. For exact measurements and instructions, scroll down to the recipe card.

EDIBLE RED VELVET COOKIE DOUGH HEARTS Ingredients in clear glass bowls on white surface: vanilla protein powder, cassava flour, tahini, yogurt, maple syrup, apple cider vinegar, chocolate chips, vanilla, beet root powder, cocoa powder

⅓ cup tahini or creamy almond butter – Tahini gives the most classic red velvet depth, while almond butter is slightly milder and sweeter.
⅓ cup pure maple syrup – Naturally sweetens and keeps the dough soft.
⅓ cup Greek or plant-based yogurt – Adds creaminess and that signature red velvet tang.
1 tsp vanilla extract – Enhances the cocoa and balances sweetness.
½ tsp apple cider vinegar – A must for true red velvet flavor.
1–2 tbsp almond milk or milk of choice (as needed) – Only use if the dough feels dry.
¼ cup cassava flour – Provides structure so the dough holds its shape without baking.
¼ cup vanilla protein powder – Adds protein and helps the dough firm up. Chocolate protein powder works for a deeper cocoa flavor.
1 tbsp cocoa powder – Light chocolate flavor without overpowering.
2 tbsp coconut sugar – Adds sweetness and depth without making the dough gritty.
1½ tsp beet root powder – For natural red color. Adjust to preference.
Pinch of fine sea salt – Balances sweetness.
3 tbsp mini dark chocolate chips
1 tbsp white chocolate chips, plus ¼ cup extra to melt and drizzle on top, optional

How to Make Edible Red Velvet Protein Cookie Dough Hearts

Time needed: 35 minutes

Mix the Wet Ingredients
In a medium bowl, add the tahini or almond butter, maple syrup, yogurt, vanilla extract, and apple cider vinegar. Stir until smooth, creamy, and fully combined.
Add the Dry Ingredients
Add the cassava flour, protein powder, cocoa powder, coconut sugar, beet powder, and salt directly to the bowl. Mix until a thick, soft cookie dough forms. The dough should be pliable and doughy, not crumbly.

If it is dry, add 1 tablespoon of milk at a time until it forms together.

If the dough feels sticky, chill it for 10 minutes or add 1 teaspoon cassava flour at a time.
Add the Chocolate Chips
Gently stir in the mini dark chocolate chips and white chocolate chips, if using, and form into a dough ball.
Roll out the Dough
Roll the dough to about ½-inch thick. If it is sticky, you can roll it between two sheets of parchment paper.
Cut out the Hearts
Use a heart-shaped cookie cutter to cut out shapes. I used a 1 inch sized heart to make 36 mini hearts. Re-roll scraps as needed or add them to a jar to store and eat.
Chill to Set
Transfer the hearts to a parchment-lined plate and chill for 20 minutes, or until firm.
Optional white chocolate drizzle.
Melt the remaining ¼ cup white chocolate chips and drizzle over the chilled hearts. Return to the fridge for 5–10 minutes to set.

How to Store Edible Red Velvet Cookie Dough Hearts

Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months and thaw in the fridge before serving.
As these contain milk and yogurt, I do not recommend leaving them out at room temperature.

Trish’s Tips for Success

Tahini gives the most classic red velvet flavor, but almond butter is milder and slightly sweeter and can be used if you don’t have tahini.
Start light with the beet powder—you can always add more for color, but too much can taste earthy. I used 1.5 tsp to get the color you see in these images.
Protein powders vary a lot. If yours is very absorbent, you may need extra yogurt or almond milk. Start slowly with 1 tbsp at a time.
These are best chilled. The dough firms up and tastes more like classic cookie dough after chilling. I do not recommend leaving them out of the fridge due to the dairy products in them.

Macros (per stuffed date)

Calories: ~90 kcal
Fat: ~6g
Carbohydrates: ~9g
Fiber: ~2g
Sugars: ~7g (from maple, coconut sugar, beets)
Protein: ~5g (depending on protein powder)

NOTE: Nutrition information is an estimate based on the ingredients used and may vary depending on brands and substitutions.

Frequently Asked Questions About Edible Red Velvet Cookie Dough

Does this edible cookie dough actually taste like red velvet?

Yes! The combination of cocoa powder, apple cider vinegar, yogurt, and vanilla creates that classic red velvet flavor, not just chocolate dough. However, because it is refined sugar free, it is less sweet than the traditional edible cookie dough variations.

Can I make these red velvet cookie dough hearts without protein powder?

Protein powder helps with structure, but you can replace it with more cassava flour or coconut, almond or oat flour. Start with 2–3 tablespoons and adjust texture as needed.

Are these cookie dough hearts safe to eat raw?

Yes! Because this recipe doesn’t use eggs and uses cassava flour, which is made from dried, processed cassava (not raw cassava root), it’s safe to eat straight from the bowl. Cassava flour in baking and no‑bake treats is already safe to consume — unlike raw wheat flour or truly raw cassava root, which aren’t meant to be eaten uncooked.

How do I store the cookie dough hearts?

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Let thaw in the fridge before eating.

Why use coconut sugar and maple syrup together?

Coconut sugar adds a rich, caramel-like depth, while maple syrup keeps the dough soft and chewy. Together, they balance flavor, sweetness, and texture, giving the cookie dough a classic red velvet softness without being gritty.

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