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Marshmallow Cookie Frosting (raw, gluten-free, nut-free)

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In the end this recipe turned out amazing but “we” had a rough go of it at first.  It was a typical day, with typical ingredients in the Nouveau Raw Kitchen…  It started with protein powder, raw honey and coconut butter in a bowl.  I was just going to whip up a frosting, nothing special, just a plain vanilla frosting.   I soon learned that there was no way that this was going to turn into a creamy frosting with just a spoon in my hand.  So I transfered the mixture to the food processor,  I put on the lid and flipped the switch.  Small clumps formed, hmm, I don’t think this is going to work.  So out of pure experimentation, I started adding water by the tablespoonful.  Soon it resembled frosting BUT it was so gritty.  It tasted amazing but it had to have a good mouth feel too,  I was starting to get discouraged.

I let the food processor run for a minute.  Taste tested… still gritty.  I returned the lid, hit on and ran it for another minute.  I learned I can wash three measuring cups, 1 large spoon, and 3 bowls within a minute time-frame. haha  I took the lid off, oh man, it looked good BUT it was still gritty.  I will be honest, my heart sank a bit.  So without hesitation, once more I put the lid back on and gave it one final minute to get its act together.   A spatula was washed and I made myself a glass of tea.  Having lost a little gitty-up in my step, I moseyed over the machine, turned it off, removed the lid off and with a glimmer of excitement I noticed that the frosting had now turned glossy.  Oh, slap me silly and call me Lucy!  I dipped a clean spoon into the frosting.  No double dipping allowed in this kitchen, unless no one is watching. haha  Ok, it went from dull to glossy, thin to thick and I mean thick and last but not least…. it had an incredibly smooth mouth texture that sent me dancing throughout the kitchen.

One more observation came into play… it was getting thicker and thicker as the seconds were ticking by.  I wasn’t ready for this!  I quickly scooped it into a measuring cup so I could get a yield count for the recipe.  It was thickening up quickly.  I then transferred it into my piping bag… it was getting really thick.  I starting piping it out onto my sugar cookie and my favorite Fat Daddie silicone piping bag sprung a leak!!  A tiny pinhole formed and this glorious frosting was oozing out.  What to do, what to do…. I ran out the garage, both hands cradling my piping bag.  “Honey, I need some duct tape and I need it fast!”  Bob slapped a piece of gray duct tape onto my orange piping bag… what a sight, but there wasn’t a second to be lost in laughing over the situation.  I ran back to the kitchen, with only three cookies frosted, the contents in the bag were no longer spreadable.  Shew, all this fast paced work was tuckering me out.  I grabbed a teflex sheet from my dehydrator and squeezed out little blobs kisses (see below) until I had used up all the frosting.  All this excitement pooped me out so I put the tray in the freezer since it didn’t fit in the fridge.  Hang in there with me…

After I cleaned up my mess, I realized that I had grabbed the wrong protein powder when I made this.  I meant to grab my raw natural protein powder but instead I grabbed the whey protein powder.   I have yet to try making this with my raw Sunwarrior protein powder so I am not sure how that will work.  Another adventure for another day.   I pulled the tray out of the freezer and peeled a little kiss off and popped it into my mouth.  The miracle was born!!!  It tasted exactly like a marshmallow!  The texture now firm, remained glossy and was so chewy!

The cooked version of marshmallow is a confection that, in its modern form, typically consists of sugar, corn syrup, water, gelatin that has been softened in hot water, dextrose, vanilla flavorings, and sometimes coloring, whipped to a spongy consistency.  This healthified version is packed, I mean loaded, with protein, healthy fat and a natural sweetener. This thing is filled with plenty of health benefits.

So after this long winded story, I’m just so excited :)  I present to you… “Marshmallow” Cookie Frosting.  Enjoy!  The key to this frosting is to be prepared.  Have your cookies lined up… have your piping bag and tips all set up and ready to go… have a roll of duct tape near by… turn off the phone, put on some toe-tapping music and have fun!



  1. Soften the coconut manna by placing the jar in a hot water bath.
  2. In a food processor add the protein powder, water, honey, coconut butter and sea salt.
  3. Process the batter for 3 minutes.  Stop occasionally to scrap the sides down.  At first the batter will appear dry and gritty, don’t give up… keep processing!  It took my machine 3 minutes to reach this miraculous stage.  It may differ from machine to machine.   Process until glossy and you don’t feel any grit.
  4. At this point you will need to move quickly!  Place the batter in a sturdy piping bag, fitted with a medium-large piping tip.  With a firm grip and steady pressure, pipe the mixture out on to your cookies.  Repeat until all the batter is used up.  You could use a butter knife instead but you won’t have as much control.
  5. Optional ~ sprinkle shredded coconut flakes on top and chill in the fridge for a minimum of 30 minutes.
  6. Remove from the fridge and enjoy!


  1. Be sure to soften the coconut butter to ensure that it will mix in.
  2. Use RAW honey.  The reason for this is because raw honey is very thick and we want / need that texture.  If you use the liquidy type of honey, I can’t promise how it will turn out.
  3. Update, Dec. 11th ~  I have now tested this recipe using raw protein powder and it doesn’t give the same result at all.  It must be the whey that gives this recipe is marshmallow properties.

 For more ideas make “Marshmallow” Kisses!

10 thoughts on “Marshmallow Cookie Frosting (raw, gluten-free, nut-free)

  1. ben says:

    The sugar cookie recipe you’d posted a few days ago is not to be found in the “cookie” section. Would it be possible to include it? I was hoping to include it in next week’s menu. Thanks!

  2. Judith says:

    Why are you using whey protein powder for this recipe? Is this protein powder raw?

    • amie-sue says:

      Good morning Judith, Nope, this whey protein is not raw… as indicated in my story above, I accidentally grabbed it in place of my raw Sunwarrior protein powder. :) Have a wonderful weekend! amie sue

  3. Debbie says:

    Isn’t whey protein powder made from cow’s milk?

    • amie-sue says:

      Good evening Debbie,

      Yep, it is. The one that used is by Jay Robb.

      Jay Robb uses the highest grade of whey protein possible when creating the best-tasting whey protein powder. This unique process also yields a whey protein isolate that is much higher in protein than a whey protein concentrate and is also rich in immunoglobulins, alpha-lactalbumin, and beta-lactoalbumin and other immune boosting factors. Jay Robb’s Whey Protein is made from the finest natural ingredients available and delivers 25 grams of first class protein, 0-fat, 0-cholesterol, 0-sugars, and only 1 gram of carbohydrate per 30 gram serving. Only cold-processed cross-flow microfiltered whey protein isolate is used as the protein source and this material comes from farm-raised, pasture-grazed, grass-fed cows not treated with the synthetic bovine growth hormone rBGH.

      I hope that clarified it. :) Have a wonderful weekend! amie sue

  4. Karen says:

    How long will these be good after being made? I was thinking of gifting some at Christmas. Do they need to stay cold?

    • amie-sue says:

      Hello Karen,

      They will stay good for several weeks in fridge. I don’t have exact time frame but anything chilled will extend the shelf life. amie sue

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