Protein Cookie Dough gives you the rich, sweet flavor of classic cookie dough with a secret weapon: 1/2 cup of protein powder and no refined sugars.
Author’s Notes
Edible Cookie Dough, Upgraded With Protein!
If you’re as obsessed with edible cookie dough as I am, you’re going to love this version. It’s completely safe to eat with no eggs or heat-treated flour, and tastes just like the real deal. It’s soft, chewy, oat-y, and lightly sweetened with a hint of maple.
The real star here is the protein, a full 1/2 cup mixed right into the dough. It makes the texture extra rich and a little heartier, almost like a cross between cookie dough and a soft, chewy energy bite.
I’ve made it more times than I can count, and it never lasts long!
Protein Cookie Dough Ingredients
The full dessert recipe is below, but here are a few ingredient tips and substitutions:
| Ingredient | Tip |
|---|---|
| Oats | Blend into a fine powder, like oat flour. |
| Protein powder | Use one you love since it adds most of the flavor. Here’s my fave! |
| Maple syrup | Use real maple syrup, not pancake syrup, for the best flavor. |
| Vanilla | Adds that classic cookie dough flavor. |
| Chocolate chips | To avoid refined sugar, chop up a chocolate bar instead. |
Quick Tip
To make this recipe gluten-free and dairy-free, use dairy-free chocolate chips or chop up a dairy-free chocolate bar. Use gluten-free oats and ensure your protein powder is gluten-free.
How To Make Protein Cookie Dough
- Adjust sweetness: Add more maple syrup if needed, or reduce if your protein powder is very sweet.
- Add-ins: Toss in nuts or seeds for extra crunch.
- Mixing: If the dough is too thick, add a splash of milk to loosen up the mixture.
- Protein powder: Try a flavored protein powder (like Snickerdoodle) for a fun twist.
Storage
How to Store Protein Cookie Dough
- Best eaten warm: It’s best right after making while it’s still slightly warm — so good!
- Fridge: Store in an airtight container for up to 5 days. It firms up as it chills, so microwave for a few seconds to soften. Use leftovers in this cookie dough bark.
- Freeze: Roll into balls, freeze on a sheet pan, then move to an airtight bag. Pop in the freezer for up to 3 months. Thaw in the fridge or enjoy frozen.
