Protein Cookie Dough is the absolute BEST 5 minute recipe. It's gluten free, dairy free, refined sugar free, and has over 12 grams of protein per serving! Made without eggs, this healthy edible cookie dough is perfect for an afternoon snack or healthier dessert.
Jump to:
- The Best Protein Cookie Dough
- Why You'll Love This Recipe
- Key Ingredients In Protein Cookie Dough
- How To Make Edible Protein Cookie Dough
- Recipe Variations
- Expert Tips To Make The Best Protein Cookie Dough
- Storing and Freezing Instructions
- Frequently Asked Questions
- Did you make this recipe?
- Related Recipes
- Protein Cookie Dough
The Best Protein Cookie Dough
I love cookie dough so, so much! Whether it's this cookie dough nice cream, gluten free cookie dough bites, or edible vegan cookie dough, it all has my heart.
I'm trying to be more intentional about eating more protein, but I'm not a huge fan of protein shakes. Instead, I whipped up this protein cookie dough and oh my, it's dangerously good.
This edible cookie dough takes 5 minutes to make, and is gluten free, dairy free, vegan, AND has over 12 grams of protein per serving. There's no chickpeas required, all you need is oat flour, protein powder, cashew butter, almond milk, and maple syrup to sweeten.
I love adding a liberal amount of vegan chocolate chips, but you can change it up and add sprinkles, mini m&ms, or even chopped walnuts. The choice is up to you!
Enjoy this edible protein cookie dough as an afternoon pick-me-up healthier dessert, or midnight snack.
Be sure to also check out these gluten free protein bars or edible brownie batter if you're into chocolate!
Why You'll Love This Recipe
- High in protein: This edible cookie dough has over 12 grams of protein per serving!
- 6 main ingredients: It's made with 6 key ingredients, all of with are easily accessible
- 5 minutes to make: This recipe is super quick, takes just 5 minutes, and is made in one bowl
- Gluten and dairy free: This dough uses gluten free oat flour, vegan protein powder, and almond milk to create the perfect texture
- Healthy dessert option: Naturally refined sugar free as well, with over 12 grams of protein per serving this is a great healthy dessert or snack choice
Key Ingredients In Protein Cookie Dough
*full ingredients list and measurements can be found in recipe card below*
- Oat flour: I use oat flour because it's gluten free and doesn't need to be heat treated. You can substitute with almond flour, but you'll need to add ⅓ cup since it's not as absorbent
- Protein powder: A vanilla flavored protein powder is best, because it really gives that cookie dough flavor
- Cashew butter: The cashew butter adds a rich flavor and helps achieve that 'cookie dough' texture. You can substitute with sunflower butter if nut-free
- Maple syrup: Maple syrup adds necessary moisture to the dough, so I don't recommend substituting it with honey or a granulated sweetener
- Milk: To keep this dairy free, I typically use almond milk. You can substitute with any milk you have in the fridge though. Coconut, soy, and even cow's milk all work.
- Chocolate chips: You can use any kind of chocolate chip you like. I usually use dairy free ones, but regular, mini, dark, or even a chopped chocolate bar will work.
How To Make Edible Protein Cookie Dough
1. In a medium sized mixing bowl, combine oat flour, protein powder, salt, and chocolate chips
2. To the bowl, add runny cashew butter, maple syrup, and vanilla extract and stir until well combined
3. Enjoy immediately or store in the fridge until needed
Recipe Variations
Feeling adventurous? Try one of these fun recipe variations!
- Peanut butter: Substitute the peanut butter with cashew butter
- Nut-free: Use sunflower seed butter in place of the cashew butter
- Funfetti: Replace the chocolate chips with sprinkles
- Chocolate: Use chocolate protein powder and add 2 tablespoons of cocoa powder
- Pretzel bites: I usually fill my pretzel bites with peanut butter, but protein cookie dough would be fun too!
Expert Tips To Make The Best Protein Cookie Dough
- Runny nut butter: Make this edible cookie dough with runny nut butter, as the liquid is necessary to achieve the right texture.
- Microwave the nut butter: If you can't find a runny cashew butter, microwave it for 20-30 seconds to loosed it up before mixing into the dough
- Type of protein powder: This recipe works with either whey or pea protein powders
- Meal prep: Looking for a healthier dessert to meal prep? This protein cookie dough lasts in the fridge for up to 1 week!
Storing and Freezing Instructions
STORING: Store leftovers in an airtight container in the fridge for up to 1 week.
FREEZING: If you want to freeze this dough, I suggest rolling it into little balls and keeping in an airtight container in the freezer. They will stay good for up to 1 month, just thaw before eating.
Frequently Asked Questions
This protein cookie dough recipe is meant to be an edible dough, not cookies you bake. I suggest trying these oat flour chocolate chip cookies if you're looking for baked cookies!
Yes, protein powder can be used in place of the oat flour. If making it with all protein powder, you may just need to add a little more milk.
No, you don't have to use cashew butter. You can use natural, runny peanut butter or almond butter if you prefer, they just have stronger flavors.
As long as you make it with a vegan protein powder, then yes, it is vegan.
I use a vanilla flavored protein powder from Orgain, because it's organic. Garden of Life and Clean Simple Eats are also great protein powders!
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.
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Protein Cookie Dough
Protein Cookie Dough is the absolute BEST 5 minute recipe. It's gluten free, dairy free, refined sugar free, and has over 12 grams of protein per serving! Made without eggs, this healthy edible cookie dough is perfect for an afternoon snack or healthier dessert.
- Cook Time: 5 Minutes
- Total Time: 5 minutes
- Yield: 8 Servings 1x
- Category: Dessert
- Method: Mix-together
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup gluten free oat flour
- ½ cup vanilla protein powder
- ⅓ cup chocolate chips
- ¼ teaspoon kosher salt
- ¼ cup creamy cashew butter
- 5-7 tablespoons unsweetened almond milk
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, stir together the oat flour, protein powder, chocolate chips, and salt
- Next, add the cashew butter, 5 tablespoons of almond milk, maple syrup, and vanilla extract into the bowl and mix until well combined. If too dry, add more almond milk 1-2 tablespoons at a time
- Enjoy immediately or store in the fridge until needed
Notes
- Runny nut butter: Make this edible cookie dough with runny nut butter, as the liquid is necessary to achieve the right texture.
- Microwave the nut butter: If you can't find a runny cashew butter, microwave it for 20-30 seconds to loosed it up before mixing into the dough
- Type of protein powder: This recipe works with either whey or pea protein powders
- Meal prep: Looking for a healthier dessert to meal prep? This protein cookie dough lasts in the fridge for up to 1 week!
- Storing: Keep in an airtight container in the fridge for up to 1 week or freezer for 3 months
Keywords: edible protein cookie dough, high protein cookie dough, protein cookie dough recipe
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