cookie dough protein cupcakes {grain-free, low-sugar}

by purelytwins


How to make low-sugar, grain-free protein based cupcakes.

Thank you for your patience with us for this recipe. It took us about 6+ failures lessons of what does not work for this recipe.

Let’s just say these past few days we have REALLY enjoyed these cupcakes.

And we hope you guys will too.


This protein cupcake recipe can be made egg-free too!

As many of you have requested for an egg-free cupcake, so we were determined to make it work without eggs.

We did tweak this recipe around from the first time making it when our parents were in town visiting us in NC. We originally made these cupcakes with brown rice protein but had extreme difficulty making it work with no eggs.  But we kept trying. We experimented with a few different ‘flour’ ratios to see if we could make it work. From brown rice protein mixed with arrowroot and coconut flour to brown rice protein with arrowroot and psyllium husk, etc.



Seriously we feel we tried just about everything in the book. We even played around with the sugar part – from using applesauce to bananas to using just 1 tbsp sugar. Nope. Nothing was working!

If you follow us on facebook or twitter you would have seen us mention that we were getting tired of eating all these cupcakes… especially since many of them were failures in a way.


But with most things in our life… we are stubborn and determined.

We were both HOPEFUL to get a recipe that would work without eggs. We wanted a slightly light but dense cupcake. And folks we think we finally did it.

Also note these protein cookie dough cupcakes are not sweet as we added no sugar to the recipe. We used the banana for the sweetness and a frosting will help bring in more sweetness if desired.


Never thought making protein cupcakes would be so time (and money) consuming.

We  topped these protein cupcakes with some raw cookie dough!

Now what is not to love –> cookie dough protein cupcakes.



cookie dough protein cupcakes {grain-free, low-sugar}

Low-sugar grain-free cookie dough protein cupcakes using a homemade flour blend. Gluten-free. Can be made egg-free. A great treat when you need to watch your sugar intake.

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: Makes 6 cupcakes. 1x


Gluten-free protein flour blend

  • 1 cup arrowroot (could use cornstarch, potato, or tapioca)
  • 1 1/2 cups hemp protein (we have done them with 1 cup hemp and 1/2 cup brown rice and those come out too)
  • 1/4 cup coconut flour

Cupcake ingredients:

  • 1/2 cup + 1 tbsp protein flour blend (or any gluten free flour blend) – 2 oz
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda
  • 1/4 cup mashed bananas – 2 oz
  • 1/4 cup + 1 tablespoon yogurt – 2 1/2 oz (or 1 egg)
  • 2 1/2 tablespoons coconut oil – 1 1/4 oz


How to make gluten-free blend

  1. Mix everything together. You can use this blend for any recipe that calls for gluten-free flours.
  2. *Please note – We know we are going to get asked if this would work without a starch and the answer is probably not. Especially if using no eggs. The starch helps with the body and texture of the final product. But feel free to do your own experiment.


  1. Pre-heat oven to 350. In a bowl, place all dry ingredients and whisk together. Then stir in mashed bananas and yogurt (or egg) Mix together. End with stirring in your melted coconut oil.
  2. Scoop cupcake batter into cupcake liners in pan. Makes 6 CUPCAKES.
  3. Bakes for 12-15 minutes.
  4. Be careful when removing from pan to cooling rack. Let cool before frosting them.

We used the dairy-free frosting from our cookbook. But you could use this cashew frosting or your favorite frosting.  If you cannot have cashews, check out this coconut frosting recipe.

We mixed in some raw cookie dough (used almonds instead of pumpkin seeds) and placed a raw cookie dough on top.  Click here for pictures of how to make raw cookie dough.

The nutritional stats on these cupcakes are pretty good too – for 1 cupcake including frosting is about 300 calories, 3 grams of sugar, and 10 grams of protein! Now these stats will vary depending on what ingredients used and how much frosting is used.

Now make yourself some cookie dough protein cupcakes!

Check out our other favorite cookie dough recipes:

Inside out raw cookie dough truffles


Chocolate chip cookie dough brownie layered cake (vegan)

Chocolate chip cookie cake with coconut frosting

gluten-free egg-free low sugar cookie cake with chocolate avocado frosting

8 minute warm chocolate chip cookie recipe

Coconut flour soft batch chocolate chip cookies (can be made vegan)

Banana chocolate chip blondies (vegan and no added sugar)

Happy Baking 🙂

We hope you enjoy all of our recipes and have a great weekend!

We will be back Sunday, as tomorrow is our grandma’s funeral and we will be spending the day with our family.


Lori and Michelle

 P.S. We are still praying for everyone up in Boston!  There are a lot of companies and people organizing ways to show support for Boston, check out Raw Threads new gear. 100 % of the proceeds are going to The One Fund Boston!!  This is a great way to show support – #strongforboston

We are also thinking and praying for everyone in TEXAS!! xoxo


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Chris April 19, 2013 - 3:02 pm

Yum! Quick question: can you use coconut milk yogurt?

purelytwins April 19, 2013 - 9:54 pm

Chris yep!

Brooke April 23, 2013 - 7:48 pm

I just saw this, yay!

Eating 4 Balance April 19, 2013 - 3:30 pm

These look astounding, but I just love looking at anything resembling cookie dough, so 🙂

Heather @ Better With Veggies April 19, 2013 - 8:13 pm

Ah the joys of recipe testing…at least you got it right in the end. 🙂 One that I tried last week was such a massive failure that I moved to something different. You can’t win them all! 😉

Lauren @ Sweat The Sweet Stuff April 20, 2013 - 2:02 am

These look amazing! As all your stuff always does! 🙂

Pink Bakings April 20, 2013 - 4:20 am

Can’t wait to try them out. Cupcakes with low sugar, totally win!

Thanks for all the great recipes 😀

Kathleen @ Kat's Health Corner April 20, 2013 - 8:27 am

Protein cupcakes?!?!?! You guys are the BEST!!! 😀 I’m so glad that you finally found the way to make these without eggs. Experimenting in the kitchen can be tiresome, but when you hit “eureka,” the effort is absolutely worth it. 🙂

Danielle April 20, 2013 - 12:52 pm

OMG! Going to try these!!! Love it. 🙂

Sarah April 22, 2013 - 8:37 pm

These look absolutely amazing!!!! WOW! So simple too! I am definitely making these this week! Thanks so much for sharing girls!

purelytwins April 23, 2013 - 8:23 am

thanks Sarah

Brooke April 23, 2013 - 7:47 pm

Do you think applesauce would work instead of yogurt? I’m not sure that it will be a good substitute but I can’t have eggs. Him…..

Kristine April 25, 2013 - 9:31 am

would a flax egg or soy yogurt also work? (I saw the okay on coconut yogurt). Thank you ladies for all your inspiration; blessings!

Chris May 2, 2013 - 9:27 pm

What kind of hemp protein do you use? Mine came out so much darker than yours did. Thanks!

purelytwins May 3, 2013 - 8:13 am

think we used the Nutiva brand I think.

Beth May 25, 2013 - 10:34 pm

What is your protein flour blend? And what brand hemp protein do you like? I can only find one with sugar added. Thanks women!

purelytwins May 26, 2013 - 10:23 am

we like Nutiva’s hemp protein.

Elizabeth August 7, 2013 - 11:41 am

LOVE the site! But do you post/can you post the nutritional info (i.e. protein, fat, carbs, calories, sugar etc)?

Paleoish Vanilla Greek Yogurt Protein Cupcakes — What Runs Lori October 16, 2015 - 11:18 am

[…] sweating out a few calories, I decided to put some back in with a low-sugar, but quite tasty, cupcake recipe from Purely […]


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