Go Back Email Link
red velvet cookie dough hearts on white decorative heart plate with edible cookie dough hearts and heart sprinkles around on white surface

Edible Red Velvet Protein Cookie Dough Hearts

Soft, doughy edible red velvet protein cookie dough hearts made with tahini, cocoa powder, coconut sugar, and beet powder for natural color. No-bake, refined sugar-free, and perfect for Valentine’s Day or an easy protein snack.
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 20 minutes
Total Time 35 minutes
Serving Size 36 Mini Hearts

Equipment

  • 1 Mixing Bowl
  • 1 Spatula
  • 1 1" Heart Cookie Cutter
  • 1 Rolling Pin
  • Measuring cups and spoons
  • Parchment Paper

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

Instructions

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.
    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
    wet ingredients mixed in large white bowl for edible red velvet cookie dough hearts

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.
    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 –2 tbsp almond milk
    dry ingredients mixed in with wet in large white bowl for edible red velvet cookie dough hearts

Add the chocolate chips

  • Gently stir in the mini dark chocolate chips and white chocolate chips, if using, and form into a dough ball.
    1 tbsp white chocolate chips, 3 tbsp Mini Chocolate Chips
    dough for edible red velvet cookie dough hearts

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.
    hand rolling edible cookie dough with rolling pin

Cut out heart shapes

  • Use a 1” heart-shaped cookie cutter to cut out shapes. You can re-roll scraps as needed, if desired. I did not re-roll the scraps and was able to cut out 36 hearts.
    Use a 1” heart-shaped cookie cutter to cut out hearts from the edible red velvet cookie dough

Chill to set.

  • Transfer the hearts to a parchment-lined plate and chill for 20–30 minutes, or until firm.
    put red velvet cookie dough hearts on parchment lined baking sheet in the fridge to set

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.
    1/4 cup white chocolate chips
    adding drizzle of white chocolate to top of edible red velvet cookie dough hearts

Notes

  • Tahini gives the most classic red velvet flavor, but almond butter is milder and slightly sweeter and can be used in place of tahini
  • Start light with beet powder—you can always add more for color, but too much can taste earthy.
  • Protein powders vary a lot. If yours is very absorbent, you may need extra yogurt or milk.
  • These are best chilled. The dough firms up and tastes more like classic cookie dough after chilling. 
  • Store in the fridge in an airtight container for up to 5 days or freeze up to 3 months. 

Macros

  • Calories: ~90 kcal
  • Fat: ~6g
  • Carbohydrates: ~9g
  • Fiber: ~2g
  • Sugars: ~7g (from maple, coconut sugar, beets)
  • Protein: ~5g (depending on protein powder)
NOTE: Nutritional information is an estimate and will vary based on ingredients and brands used.