The Best Healthy Protein Cookie Dough Recipe

This Healthy Protein Cookie Dough Recipe is the perfect easy recipe to whip up to curb a sweet tooth. Made with only a handful of ingredients and very little added sugar, this edible protein powder cookie dough is the real deal.

 

What’s better than eating an entire bowl of cookie dough? The answer is nothing, unless it’s high protein cookie dough with the best protein powder on the market.

All you need to do is take basic ingredients you probably already have in your pantry and add 48 grams of protein to the cookie dough texture. The best part is it’s ready to indulge in immediately, so you don’t have to wait for anything to bake or cook.

If you love high protein recipes you may also want to try my 15 Easy High Protein Overnight Oats Recipes or my Healthy Oatmeal Protein Cookies.

This particular recipe is one of my favorites as it contains healthy ingredients all combined together to create a flavor bomb of yum. It’s a low carb recipe to stabilize your blood sugar if you need a quick pick me up during the day or a sweet treat before bed.

With simple ingredients you can all find at your local grocery store, I can almost guarantee this will be a new staple in your household. Cookie dough lovers, let’s get started making this great healthier alternative.

HOW DO YOU MAKE COOKIE DOUGH WITHOUT EGGS?

To make an edible cookie dough recipe without raw eggs you will combine all the dry ingredients together in a large bowl. You will use almond milk, maple syrup and peanut butter for the liquid ingredients instead of the eggs.

Since you’re not baking it you do not need any baking soda or baking powder. You can add in the chocolate chips and eat it by the spoonful, or with graham crackers or another dipping snack.

IS IT SAFE TO EAT RAW ALMOND FLOUR?

Yes, unlike white flour the raw almonds used to create the almond flour are not actually raw. Most almonds used in almond flour are heat pasteurized at 165F.

If you decide to use another type of flour you may have to heat treat it. Sometimes raw flour can cause stomach issues so it’s better and more safe to heat treat it before making raw cookie dough.

To heat treat all you need to do is add your flour to a baking sheet in a thin layer. Bake for 5 minutes at 350F, then allow it to cool completely before using,

You can store it in an airtight container until you’re ready to use.

INGREDIENTS FOR THE EDIBLE PROTEIN COOKIE DOUGH

You will need the following ingredients listed below to make this healthy cookie dough recipe (the exact measurements and full recipe are in the recipe card at the bottom of this post):

• Vanilla protein powder – I like whey protein powder in this recipe but you can use pea protein, a casein blend, vegan protein powder, etc. You can try different flavors of protein powder to alter the variations of this recipe, but my favorite brand is PEScience Gourmet Vanilla protein powder.
• Almond flour – I have not tested with other flours but oat flour should also work nicely. I do not recommend using coconut flour unless you know your measurements because coconut flour cannot be substituted 1:1.
• Cinnamon
• Sea salt
• Pure maple syrup – you can use honey or a sugar free alternative like liquid monk fruit, brown sugar or different types of artificial sweeteners.
• Natural peanut butter – an alternative would be cashew butter, almond butter, or sunflower butter.
• Unsweetened almond milk – any non-dairy milk will work such as soy milk, oat milk, or cashew milk.
• Vanilla extract
• Dark chocolate chips

HOW TO MAKE THE CHOCOLATE CHIP COOKIE DOUGH

In a medium size bowl, whisk together the protein powder, almond flour, cinnamon and pinch of salt.

In a separate small bowl, heat the peanut butter in the microwave until soft and runny. Then mix in the maple syrup, almond milk and vanilla extract.

Add the wet ingredients to the dry ingredients. If the mixture is too dry (this will depend on your protein powder) you can add a bit more non-dairy milk.

Fold in chocolate chips and eat by the spoonful, or roll into little bites for later. Enjoy!

WHY SHOULD I CHOOSE A WHEY + CASEIN PROTEIN POWDER BLEND?

Whey is best known for it’s quick delivery of amino acids to the muscle, while casein has a slower more prolonged delivery. When you combine the two you get the rapid absorption of amino acids and the slow delivery from casein.

With the blend of whey and casein you achieve the quick muscle protein synthetic spike as pure 100% whey protein and the prolonged muscle protein synthesis as 100% casein.

Full disclosure it’s the best of both worlds. You quickly feed your muscles and continue to feed them for a longer period of time.

CAN I MAKE THESE INTO PROTEIN COOKIE DOUGH BITES?

Yes, you absolutely can. The recipe is relatively sticky, so you will need to store them in an airtight container in the refrigerator for them to stay fresh, instead of at room temperature.

If you decide to make them into cookie dough protein bites you may want to add slightly a bit more protein powder. They will hold up better instead of all sticking together.

The type of protein powder will affect the dryness or wetness of your cookie batter, so you may have to play around with the ratios slightly.

Other Delicious Sweet Treats You May Want To Try!

• Perfect Vegan & Gluten Free Chocolate Chip Cookies
• Gluten-Free and Dairy Free Blueberry Muffins
• 4 Ingredient No Bake Peanut Butter Fudge
• The Best Fluffy Plant Based Cinnamon Rolls
• Gluten Free Vegan Peanut Butter Protein Cookies
• Edible Cottage Cheese Cookie Dough

IF YOU TRIED THIS PROTEIN COOKIE DOUGH RECIPE PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails