Protein Cookie Dough
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Last updated on Oct 31, 2024
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This delicious edible protein cookie dough is ready in 5 minutes and packed with 13 grams of protein per serving. It’s the perfect post-workout treat or healthy dessert.
Say hello to your new favorite treat: protein cookie dough.
I already have a few edible cookie dough recipes on the site, but this one definitely takes the cake! It’s made with simple, real-food ingredients and it comes together in about 5 minutes. And it’s not just dessert… it can be enjoyed for a mid-afternoon snack or post-workout treat. I can’t wait for you to try this one!
Why You’ll Love This Cookie Dough
- Not too sweet – This cookie dough is just lightly sweetened with maple syrup. One serving only has 5 grams of sugar.
- High protein – One serving is packed with 13 grams of protein!
- Delicious – It tastes like you are eating real deal cookie dough. Nobody will even be able to tell it’s healthy.
- Easy – No baking or complicated steps required! This recipe comes together in about 5 minutes with only 7 simple ingredients.
Protein Cookie Dough Ingredients
You only ned 9 simple ingredients to make this protein-packed cookie dough. Here’s what you need:
- almond flour – a gluten-free and grain-free base that adds a nutty flavor and rich texture. My favorite brand is Bob’s Red Mill super fine almond flour.
- plant-based vanilla protein powder – boosts the protein content and adds a hint of vanilla. I used Nuzest protein powder (use code eatingbirdfood for 15% off your order) but feel free to use your favorite plant-based protein powder. I wouldn’t recommend using whey protein powder for this recipe because it soaks up liquid differently and you’ll end up with a wet cookie dough.
- nut butter – pick your favorite nut butter to add creaminess and a touch more protein. Peanut butter, almond butter and cashew butter will all work. Whatever nut butter you use try to use a creamy one with a smooth texture.
- maple syrup – make sure you’re using pure maple syrup instead of pancake syrup as that’s loaded with corn syrup. We’re only using 2-3 teaspoons for the entire batch. Honey would be a good substitute if that’s what you have on hand.
- Greek yogurt – what gives the dough a creamy consistency and adds a touch more protein.
- unsweetened almond milk – helps to achieve the perfect dough texture. You can use your favorite non-dairy milk of choice. I would just recommend using an unsweetened milk as to not add additional sweetness.
- vanilla extract – enhances the overall flavor of the cookie dough.
- sea salt – balances the flavors out. If your nut butter is salted you can skip the added salt.
- chocolate chips – what’s cookie dough without chocolate chips?! I used Lily’s dark chocolate chips because they are sweetened with stevia and low in sugar, but you can use any brand you prefer.
How to Make Protein Cookie Dough
This recipe is so easy to whip up! It comes together in about 5 minutes in just one bowl. Here’s how to make it:
Step 1: Add all your ingredients, except for the chocolate chips to a mixing bowl and stir to fully combine.
Step 2: Add the chocolate chips to your dough and stir to combine. Enjoy immediately or store in the fridge in an airtight container for later.
Brittany’s Tips
- Use the right protein powder: This recipe was specifically tested with a vegan, plant-based protein powder so I wouldn’t use another type of protein powder as it’ll likely change the consistency of the dough.
- Sweeten to taste: Start with 2 teaspoons of maple syrup then taste and adjust as desired. You can always add more sweetness, but you can’t take it away! And remember, the chocolate chips will also add sweetness.
- Achieve the perfect consistency: If the dough is too dry, add a bit more almond milk. If it’s too wet, a little extra almond flour or protein powder can help.
Recipe Variations
- Nut-free: You can easily swap the nut butter with tahini or sunflower seed butter, but I haven’t tried a substitute for the almond flour so I’m not sure how it’ll turn out. If you want to experiment I would start with oat flour as a substitute. If you try it let me know in the comments below!
- Vegan: Make sure to use a plant-based protein powder and then you can substitute the Greek yogurt with a dairy-free yogurt alternative.
- Sugar-free: Swap the maple syrup with stevia, erythritol or monk fruit for a sugar-free option. Also, make sure to use sugar-free chocolate chips.
- Different flavors: Feel free to experiment with different flavors of protein powder or add-ins like dried fruit, nuts or seeds for variety.
How to Eat Protein Cookie Dough
This protein cookie dough recipe is incredibly versatile and can be served so many different ways! Here are some ideas:
- Straight up – Simply dig in with a spoon for a delicious, protein-packed snack or dessert. It’s great for a mid-afternoon or post-workout snack.
- Sundae – For a cookie dough sundae with a chocolate drizzle simply use an ice cream scoop to scoop the dough into a small bowl. Melt 1-2 Tablespoons of additional chocolate chips with 1/2 teaspoon coconut oil in the microwave for 15-20 seconds. Drizzle chocolate over the cookie dough. Enjoy!
- Balls – Roll the dough (using a heaping Tablespoon) into balls. These can also be dipped in chocolate for chocolate covered cookie dough bites. You can also freeze the cookie dough balls for a refreshing treat anytime you want one!
- Dip – Add almond milk (about 1/4 or so) for a thinner texture that’s perfect for dipping. Serve with apple slices, strawberries, bananas or graham crackers.
- Parfait – Layer this cookie dough with Greek yogurt and fresh berries for a delicious parfait. It’s the perfect way to start your morning!
Storing Protein Cookie Dough
In the Fridge: Place the cookie dough in an airtight container and store it in the refrigerator for up to 5-7 days.
In the Freezer: For longer storage, you can freeze this cookie dough. I recommend scooping it into bite-sized balls and placing them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the cookie dough bites to a freezer-safe bag or container (I like my Stasher bags). They should keep well for up to 3 months. When you’re ready for a treat, just grab one (or a few) from the freezer and enjoy! They’re delicious eaten straight from the freezer.
More No-Bake Treats to Try
- Chickpea Cookie Dough
- Healthy No Bake Cookies
- Vegan Blueberry Cheesecake Bars
- Hard Boiled Egg Chocolate Pudding
- Snickers Salad Protein Bowl
Be sure to check out all of the dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Protein Cookie Dough
Ingredients
- ½ cup almond flour
- ¼ cup plant-based vanilla protein powder
- 3 Tablespoons almond butter, peanut butter or cashew butter
- 2-3 teaspoons maple syrup
- ¼ cup full-fat Greek yogurt
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla
- ¼ teaspoon sea salt, omit if nut butter is salted
- 3 Tablespoons chocolate chips, I used Lily’s chocolate chips
- Flaked sea salt, for topping, optional
Instructions
- Add all your ingredients, except for the chocolate chips to a medium mixing bowl and stir to combine.
- Gently stir n the chocolate chips.
- Enjoy right away or store in an airtight container in the refrigerator for later use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made multiple healthy cookie dough and this is by far the best it’s so freaking good ur a genius thank youuuu
Yay! This makes me so happy to hear!! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I really appreciate it!