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These delicious balls of eggless Edible Protein Cookie Dough are a super-quick dessert or on-the-go snack that you can mix up to satisfy your chocolate cravings. Made with a base of almond or oat flour, they’re high in fiber and protein thanks to the inclusion of protein powder and peanut butter.
The almond flour forms the base of the cookie dough, helping it stay soft and moist while having a neutral flavor. I like using peanut butter to bind the ingredients together so no egg is needed which makes this cookie dough safe to eat raw. It’s also lightly sweetened with honey or maple syrup so the end result isn’t too rich making this the perfect sweet treat which isn’t overwhelming.
While chocolate chips are an obvious mix-in for these, feel free to use whatever you’re craving. Chopped nuts or seeds are great here, as are dried fruits or even things like crushed pretzels.
If you’re a fan of cookie dough-flavored desserts, you must try out my Healthy Cookie Dough Fudge and this Viral Cottage Cheese Cookie Dough, too.
Before You Get Started
- This recipe is gluten-free if you use ground almonds in the dough. If you’re opting for oat flour, check the packaging to make sure it’s certified gluten-free.
- You can make these vegan by using a plant-based protein powder, maple syrup instead of honey, and by making sure the chocolate chips are vegan-friendly.
- Use cashew butter or almond butter for a more neutral flavor in the cookie dough.
- If you’re allergic to nuts, use oat flour in the dough instead of ground almonds. Use sunflower seed butter instead of peanut butter. Use oat or soy milk instead of almond milk.
- You can use different types of chocolate chips here – white or milk, mini or even butterscotch chips will work great!
Common Questions
It can be safe to eat raw cookie dough if the recipe has been specifically formulated to be eaten raw. Any cookie dough which is meant to be baked should not be eaten raw as it will usually contain raw eggs and flour which can be contaminated with bacteria and could make you ill. This recipe for edible cookie dough does not contain raw eggs or flour so it is safe to eat without baking.
The cookie dough doesn’t contain raising agents, and the recipe has not been developed to be baked, so it is unlikely that the cookie dough would bake up nicely. We recommend eating it as is.
Yes, this cookie dough freezes well. It’s best to roll it into balls and freeze them on a lined tray first before transferring to a storage bag. This stops them from sticking together in the freezer, so you can remove one at a time from the bag.
Yes, you can replace the protein powder with more almond flour or coconut flour.
Ingredients Needed
Here are the ingredients you’ll need to make the edible cookie dough. Full quantities are provided further down in the recipe card.
- Almond flour or oat flour: I use these instead of wheat flour as almond flour and oat flour are generally safe to eat raw. Wheat flour may sometimes be contaminated with bacteria, making it unsafe to use in cookie dough where it would be eaten raw.
- Vanilla protein powder: This helps bind the cookie dough together while also adding that sweet vanilla flavor and boosting the protein content. You can use a plant-based option.
- Honey or maple syrup: Using a liquid sweetener like honey or maple syrup works nicely to add some moisture, which keeps the cookie dough soft, and also lightly sweetens it.
- Creamy peanut butter: You can substitute cashew butter, almond butter, or even sunflower butter if you have dietary restrictions.
- Almond milk: You can use oat or soy milk instead, if you like. I don’t recommend cow’s milk as it can make the cookie dough spoil quicker in the fridge.
- Vanilla extract
- Dark chocolate chips: I like the flavor of dark chocolate chips in this cookie dough, but feel free to use milk or white chocolate chips if you want.
How to Make Edible Protein Cookie Dough
1️⃣ Mix up the dough
Combine the almond flour or oat flour, protein powder, honey or maple syrup, peanut butter, almond milk, and vanilla extract. Stir to get a soft dough.
✏️ You don’t have to worry about over-mixing this cookie dough, it’s gluten-free so you can mix it as much as you like!
2️⃣ Fold in chocolate chips
Mix in the chocolate chips until evenly distributed through the dough.
✏️ If you want to add other mix-ins, you can stir them in now, too.
3️⃣ Serve
You can serve the cookie dough immediately, either straight from the bowl or rolled into balls. It can also be chilled for 20-30 minutes before you dig in to give it a firmer texture.
✏️ Keep leftovers in an airtight container in the fridge for up to 10 days.
Variations & Substitutions
It’s easy to customise this cookie dough with different mix-ins to make all sorts of different flavors. Here are a few ideas to get you started:
→ Triple Chocolate Cookie Dough: Replace the vanilla protein powder with chocolate protein powder. Use half white chocolate chips, half dark chocolate chips.
→ Edible Pistachio Cookie Dough: use pistachio paste instead of peanut butter.
→ Nut-free Edible Cookie Dough: use oat flour instead of almond flour. Use sunflower seed butter instead of peanut butter. Use oat or soy milk instead of almond milk.
Edible Protein Cookie Dough
Ingredients
- 1 cup almond flour, or oat flour
- ½ cup vanilla protein powder
- ¼ cup honey, or maple syrup
- ¼ cup creamy peanut butter
- ¼ cup almond Milk
- 1 teaspoon vanilla Extract
- 1/2 cup dark chocolate chips
Instructions
- Place the 1 cup almond flour, ½ cup vanilla protein powder, ¼ cup honey, ¼ cup creamy peanut butter, ¼ cup almond Milk, and 1 teaspoon vanilla Extract ingredients in a medium bowl.
- Using a spatula, mix until combined.
- Fold in the 1/2 cup dark chocolate chips and mix to incorporate.
- Serve immediately or let it cool in the fridge for 20-30 minutes before serving.
- Place in a container or jar and store in the fridge for up to 10 days.
Notes
This recipe makes 2 ¼ cups of cookie dough.
Serving Size: 1/4 cupTips:
- This recipe is gluten-free if you use ground almonds in the dough. If you’re opting for oat flour, check the packaging to make sure it’s certified gluten-free.
- You can make these vegan by using a plant-based protein powder, using maple syrup instead of honey, and making sure the chocolate chips are vegan-friendly.
- Use cashew butter or almond butter for a more neutral flavor in the cookie dough.
- If you’re allergic to nuts, use oat flour in the dough instead of ground almonds. Use sunflower seed butter instead of peanut butter. Use oat or soy milk instead of almond milk.
- You can use different types of chocolate chips here – white or milk, mini or even butterscotch chips will work great.
Storage:
- This will keep in an airtight container for up to 10 days in the fridge.
- Freeze the cookie dough balls on a lined baking tray. Once frozen, tip into a sandwich bag and store in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage Tips
Fridge: This will keep in an airtight container for up to 10 days in the fridge.
Freezer: Freeze the cookie dough balls on a lined baking tray. Once frozen, tip into a sandwich bag and store in the freezer for up to 3 months.
You May Also Like
- Oat Cookie Dough Bites
- Cookie Dough Overnight Oats
- Blended Overnight Oats
- Peanut Butter Cookie Dough
- Healthy High Protein Brownies
- Birthday Cake Energy Balls
- Cookies & Cream Energy Bites
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