High protein, low calorie cookie dough made with just four basic ingredients is an easy no bake treat perfect for when you need an instantaneous snack or sweet treat! This delicious no-bake treat provides just enough sweetness without taking much time out of your day!
Use this protein powder cookie dough as the perfect topping to your ice cream sundae, make protein cookies with it or just enjoy eating straight out of the bowl! Perfect as an excellent Nutrisystem diet-approved flex meal option and easily tracked in their app!
Utilizing common household ingredients, this easy protein cookie dough recipe is gluten-free, vegan and ready in just 5 minutes! Customizable with your preferred protein powder blend or combination of mix-ins – everything from fruit purees to chocolate chips can be substituted to achieve delicious results.
This delicious cookie dough can be easily formed into balls for snacking on, or eaten straight off of a spoon! Smooth and subtly sweet, it provides an excellent source of protein to curb hunger after exercise or as an after-dinner treat!
It is key that this recipe uses finely ground almond flour (rather than meal). If you cannot tolerate nuts or have an allergy to peanuts, consider swapping out for oat flour instead – starting off with 1/4 cup is sufficient for any timeframe as oats absorbentness is greater than almond.
Make it more tempting with different-flavored protein powder or adding cocoa powder for chocolatey cookie dough! Keep in mind that whey protein powder tends to be more “watery”, while vegan or casein protein powders tend to be dryer and sweeten as desired with maple syrup – simply adjust to suit your personal sweet preferences!
Make this recipe quick and simple by using a food processor to mix all of the ingredients quickly – this will save time!
Replace dairy milk with nondairy alternatives such as soy, almond or oat milk to accommodate those with allergies or sensitivities. Adjust dry ingredients by adding more or less flour as necessary and replace chocolate chips with raisins, toasted nuts or chopped toffee.
Switch up the protein powder for added variety! Keep in mind that certain proteins may be more watery than others and may require you to add additional milk for proper texture and taste. Vanilla-flavored whey proteins or plant-based options could work, though any change could alter both texture and taste of your no-bake cookie dough dessert! Don’t forget to always include a pinch of salt – it helps enhance its flavors!
This no-bake protein cookie dough can be enjoyed immediately; however, for optimal results it’s best to chill before refrigerating it. If desired, extra sweetness can be added by using maple syrup or powdered sugar substitute.
You can make this recipe using any vanilla-flavored protein powder – be it whey, vegan or casein. Each brand requires more or less liquid in order to achieve a dough-like consistency.
For an easy way to add variation and depth of flavor or texture, experiment with various mix-ins like dark chocolate chips, raisins, chopped toasted nuts or sprinkles – just ensure that the ratio remains equal so as to achieve that renowned chocolate chip cookie dough taste! It makes a delicious post-workout recovery snack or dessert, or an afternoon pick me up and can also be frozen in an airtight container up to three days in advance.
This high protein cookie dough recipe is super straightforward to create and requires no special ingredients or tools. Perfect as a post workout snack or for using as dessert, it also offers a nutritious alternative to traditional sugar cookie dough.
This tasty cookie dough is gluten-free, low carb, vegan and keto-friendly! It has an irresistibly soft texture and subtly sweet taste with crunchy chocolate chip surprises for added delight!
Make cookie dough with any protein powder of your choosing; however, whey protein powder works well as it mixes easily. Vegan and casein proteins may require more milk as they tend to absorb more moisture.
Enjoy this protein cookie dough right away or chill it in the fridge before taking a bite! It should keep for three days in an airtight container. Plus, you can freeze some to save for later!