Edible Protein Cookie Dough

edible cookie dough balls in a white bowl.

5 from 1 vote

This high-protein cookie dough is egg-free and made without wheat flour, making it safe to eat raw. It's full of flavor from the creamy peanut butter and vanilla protein powder, studded with chocolate chips, and has a soft, buttery texture.

Prep Time5

Cook Time0

Chilling Time (optional)30

Total Time35

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Skill Level: Beginner

Servings: servings

Author: Rena

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 cup

Tips:

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