This Protein Cookie Dough only has 6 simple ingredients, and is a no-bake treat that is gluten-free, vegan-friendly, low-carb, and tastes like real cookie dough! Each serving is packed with a generous 12 grams of protein, and you can whip it up in just 5 minutes!
You are going to love this amazing protein cookie dough recipe. It can be whipped up in minutes, with just a few basic ingredients, no mixer needed, and makes the best, delectable sweet treat that even your kids will want to try! It also stores great so you can have a quick dessert on hand when that sweet tooth hits.
This edible cookie dough is made with almond flour, vanilla protein powder, maple syrup, nut butter, vanilla extract, and chopped dark chocolate. You can use any nut butter you like such as almond butter, peanut butter, cashew butter, or even sun butter.
It is also a customizable recipe so feel free to add in mix-ins like chopped nuts, pretzels, raisins, or even shredded coconut. One of the best parts about this easy recipe is that it contains no raw eggs, refined flour, or refined sugar.
Roll it into cookie dough protein bites or enjoy it piled into a bowl.
Why you’ll love this edible cookie dough recipe
- Healthy, protein-packed treat!
- Macro-friendly dessert
- Easy to make
- 6 ingredients
- Gluten-free and Low carb
*Get the complete list of recipe ingredients, instructions, and nutrition in the recipe card located at the bottom of this post.
Ingredients you will need
- Almond flour: blanched almond flour adds a delightful nutty flavor and contributes to a soft, crumbly texture, while also being a great gluten-free alternative. Oat flour can be substituted but will slightly alter the taste of the cookie dough.
- Vanilla protein powder: you can use any protein powder you like. Vanilla protein powder works best in this recipe. I used Ancient Nutrition brand. I also love Truvani. Whey protein powder or plant-based vegan protein powder will both work!
- Pure maple syrup: A natural sweetener that adds a caramel-like sweetness to the dough and helps hold the ingredients together without the need for refined sugars. Make sure to use real maple syrup.
- Nut butter of choice: Whether it’s almond, natural peanut butter, sunflower butter or cashew butter, this creamy addition enriches the flavor profile and brings a smooth, velvety texture to the cookie dough.
- Vanilla extract: imparts a delightful and aromatic vanilla taste, elevating the overall flavor of the cookie dough.
- Dark chocolate: Whether in chopped form or as chips, dark chocolate adds a luxurious touch, delivering a decadent taste with hints of bitterness that perfectly complement the sweetness. Notably, dark chocolate also contains antioxidants, making it a healthier choice than milk chocolate.
Here are some different flavor variations you may want to try!
- Chocolate Peanut Butter: Almond flour, chocolate protein powder, maple syrup, peanut butter, vanilla, dark chocolate.
- Almond Joy cookie dough: Almond flour, vanilla protein, maple syrup, almond butter, almond extract, coconut, dark chocolate.
- Triple Berry Burst: Almond flour, vanilla protein, maple syrup, cashew butter, vanilla, mixed dried berries.
- Cinnamon Raisin: Almond flour, vanilla protein, maple syrup, almond butter, vanilla, cinnamon, raisins.
How to make protein cookie dough
- Combine the almond flour and the protein powder in a large bowl. Add the nut butter, maple syrup, and vanilla and mix well to form a chunky, thick cookie dough.
- Fold in the chopped chocolate or chocolate chips. Add in a pinch of salt if desired for that salty + sweet taste.
- Enjoy right away or chill for 20 minutes then eat!
This edible chocolate chip cookie dough recipe makes 5-6 servings.
Tips for Success
- Use a good quality protein powder. I found that the best protein powders are Truvani or Ancient Nutrition. Since this is a main ingredient and can affect the amount of protein in this recipe as well as the overall flavor of the cookie dough, it is important to use a higher quality brand.
- You can use any nut butter but make sure it is creamy and drippy so it is easier to mix in with the rest of the ingredients. If your nut butter is too thick or stiff then you can pop it in the microwave for 10-20 seconds to loosen it up a bit.
- I used Lily’s dark chocolate bars that I cut into chunks, which made this protein cookie dough even more delicious and decadent but any chocolate or chocolate chips will work. You could even mix in white chocolate chips.
- If the cookie dough appears too dry add a splash of non-dairy milk such as unsweetened almond milk, oat milk, or water.
- After you make the cookie dough, you can pop it into the microwave in a microwave-safe bowl and heat it up for a few seconds and it will taste like a warm chocolate chip cookie! It is so good!
What kind of protein powder works best in this recipe?
Any good quality vanilla protein powder will work as suggested above.
Do I need to chill this cookie dough?
Chilling the cookie dough before you eat it is really just up to your preference. I found that it is just as good even if you eat it right away!
Can I bake this cookie dough?
I haven’t tried baking it but my guess is that it would not work out too well since this recipe was created to be a no-bake, edible cookie dough.
How do you store edible cookie dough?
Leftovers can be stored in an airtight container in the refrigerator for up to one week (if it lasts that long).
More Healthy No-Bake Treats
- Viral Blueberry Yogurt Clusters
- Peanut Butter Oatmeal Balls
- Healthy Date Shake
- Chocolate Strawberry Yogurt Bites
- Healthy Reese’s Eggs
Did you try this protein cookie dough recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!Print