Protein Cookie Dough Recipe

If you’re craving a delicious yet healthy snack or dessert that tastes just like real cookie dough, look no further. This edible protein cookie dough recipe uses simple ingredients readily available at local stores and makes an impressively realistic alternative!

This snack is raw, vegan, gluten- and dairy-free for your enjoyment! Enjoy it as is or bake into cookies to transform into treats!

Ingredients

This cookie dough is sugar-, gluten- and dairy-free as well as vegan! A great source of protein, it’s simple to prepare and makes satisfying cravings without compromising health easy!

Start by mixing together your dry ingredients: almond flour and protein powder. You can use regular flour, but I highly suggest opting for whole wheat or another healthier flour option with added fiber for optimal results.

Add the wet ingredients – milk (I used coconut) is just fine; other options could include soy, almond or oat milk as well as maple syrup, honey, agave nectar or stevia for sweetness and salt for additional flavor enhancement.

Now it’s time to add flavor and sweetness. My personal favorite is Quest Vanilla Milkshake but whatever flavor suits you best will do. Additionally, you could mix whey with casein for instantaneous delivery or an extended release via casein.

Preparation

To create this cookie dough recipe you will require only basic ingredients. First and foremost is protein powder: this could be either whey, casein or vegan depending on the flavor you desire; vanilla or chocolate-flavored options add an extra boost of flavor! You will also require liquid sweeteners, such as maple syrup, honey, agave syrup or sugar free alternatives like stevia and erythritol work well in this regard.

Final step requires some peanut (or neutral nut, such as cashew or almond) butter with a pinch of salt – you can choose any kind that strikes your fancy, though I tend to opt for one without added oils and sugars.

Mix together all of the dry ingredients, then stir in the melted peanut butter and maple syrup until fully mixed, followed by folding in chocolate chips. Serve immediately or store for up to three days in an airtight container in the fridge.

Cooking

For optimal results, we advise using a top quality plant-based vanilla whey protein powder with an abundance of proteins (like this one). Whole wheat flour or any gluten-free all-purpose flour blend may also work.

Start by whisking together all the dry ingredients. Stir peanut butter and maple syrup until combined, as well as any extra milk or water needed for thinned dough. Finally fold in chocolate chips. Enjoy your treat!

This edible protein cookie dough recipe can be eaten directly, or formed into balls to form healthier cookie dough bites. For optimal storage conditions, place in the fridge or freezer.

This recipe can easily be tailored to any chocolate chips or mix-ins of your choosing, as well as switching up the peanut butter with another nut butter if preferred.

Serving

As opposed to regular cookie recipes, this one does not require baking and can be consumed right from the bowl. Perfect for post-workout recovery and as a snack or dessert. Add it to apples or bananas for quick breakfasts, smoothies or parties featuring pretzels and graham crackers. Plus it’s gluten-free and vegan!

Customize this recipe easily by choosing your protein powder and mix-ins of choice, including vanilla flavored plant-based proteins like whey or casein. Make your own oat flour from home or experiment with ground brown rice or einkorn as alternative flour sources; choose sweeteners such as maple syrup, honey, agave nectar or stevia for sweetness; feel free to switch peanut butter out for almond or cashew butter instead, for an nut-free option!

Once the dough has been created, store it in an airtight container in the fridge for at least 3-5 days; alternatively you may freeze it for up to 3 months.

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