Protein Cookie Dough
If you like edible cookie dough, you’ll love this protein cookie dough recipe! It has the flavour of chocolate chip cookie dough, with a protein boost to make it extra satisfying. You’ll want to eat it all day long!
While there are many vegan protein sources, sometimes you want something a little more fun than chickpeas or tofu. For those times, there’s protein cookie dough.
Friends, this recipe is a game-changer. It’s the perfect combination of sweet, salty, and satisfying. Plus, with the added protein boost, it can serve as a great post-workout snack or afternoon pick-me-up.
So what makes this protein cookie dough so special? First, it’s made with almond flour instead of regular flour to keep it gluten-free and add some healthy fats. Then, instead of using traditional sugar, we sweeten the dough with maple syrup, giving it a more natural sweetness.
But let’s not forget about the star ingredient: protein powder. You can use your favourite brand and flavour to customize this recipe to your liking, although I use vanilla in the recipe below for classic chocolate chip cookie dough. The possibilities are endless!
Why You’ll Love This Protein Cookie Dough Recipe
Here’s what makes protein cookie dough a favourite:
- A delicious way to work protein into your day. Let’s be honest: a lot of store-bought protein snacks taste terrible. (Sorry, it’s true!) But this protein cookie dough is legitimately tasty, so you’ll actually look forward to eating it.
- Safe to eat. Even vegan cookie dough isn’t safe to snack on since it’s made with flour, which can contain pathogens before it’s baked or cooked. My protein cookie dough recipe is made with almond flour and oat flour instead, so you can eat it raw without any worries.
- Totally customizable. You can use whatever type of protein powder you’d like to make this recipe your own. You can also add different mix-ins like chopped nuts, dried fruit, or even sprinkles for a fun twist.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fine almond flour – Don’t use almond meal, which is more coarsely ground.
- Plant-based vanilla protein powder – Any variety you like or have on hand will work in this recipe.
- Oat flour – You can make your own by grinding old-fashioned oats in a blender or food processor.
- Ground cinnamon
- Peanut butter – Use sunflower seed butter if you have a peanut allergy.
- Maple syrup – Or your sweetener of choice. Date syrup would also work well.
- Semisweet chocolate chips
- Plant-based milk – Almond, coconut, or any other type.
Which Plant Milk Has the Most Protein?
Soy milk is the clear winner when it comes to protein content with 7 grams per cup, which means using soy milk in this recipe will boost the protein in the cookie dough even further.
How to Make Protein Cookie Dough
Ready to get started? Here’s what you’ll need to do:
- Mix the dry ingredients. Whisk the almond flour, protein powder, oat flour, salt, and cinnamon in a medium bowl.
- Mix the wet ingredients. In a separate bowl, stir together the peanut butter and maple syrup.
- Finish the dough. Stir the dry ingredients into the peanut butter and maple syrup mixture. Fold in the chocolate chips, then thin with the plant-based milk, if needed. Eat right away or store for later.
Tips for Success
Follow these tips for perfect protein cookie dough:
- Use room temperature ingredients. Make sure your peanut butter and maple syrup are at room temperature or slightly warmed to make mixing easier. You can heat the peanut butter in the microwave for 20 seconds if needed.
- Keep the proportions the same. You can switch up this protein cookie dough with your favourite mix-ins, but keep the ratio of mix-ins to dough the same. This means you shouldn’t use more than 1/2 cup total of mix-ins.
- Adjust as needed. Add more plant milk to make the dough thinner, or add more oat or almond flour if you want a thicker dough.
There’s a lot of room to get creative with this recipe! You can make protein cookie dough inspired by any of your favourite cookies, whether it’s White Chocolate Macadamia Nut Cookies or Chewy Trail Mix Cookies. Just swap out the protein powder flavour and mix-ins to match your desired cookie flavour.
You can use this protein cookie dough any way you use regular edible cookie dough. Roll it into little balls to add to an ice cream sundae, sandwich it between two cookies for a protein-packed cookie sandwich, or just eat it straight out of the bowl with a spoon.
How to Store
Store protein cookie dough in an airtight container in the refrigerator for up to 5 days.
Can I Freeze This Recipe?
Yes, you can freeze protein cookie dough for up to 3 months. Store it in an airtight container or freezer bag and thaw it in the fridge before enjoying.
More High Protein Recipes
- High-Protein Overnight Oats
- Vegan Fajita Bowls
- Protein Breakfast Bowl
- Vegan Chicken
- Lemon Pepper Tofu
Enjoy friends! If you make this protein cookie dough recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Protein Cookie Dough
- 1 cup fine almond flour, 95g
- ¼ cup plant based vanilla protein powder, 30g
- ¼ cup oat flour, 30g
- ¼ teaspoon cinnamon powder
- ¼ teaspoon salt
- 1 cup peanut butter, 250g
- ¼ cup maple syrup, 80g
- ½ cup semi sweet chocolate chips, 80g
- 1-3 tablespoons plant based milk, almond, coconut or any other type
- In a medium bowl whisk together almond flour, protein powder, oat flour, salt and cinnamon powder.
- In a separate bowl stir peanut butter and maple syrup to combine. It’s easier to work with peanut butter and syrup at room temperature. You can also warm it in the microwave for about 20 sec.
- Add mixed flours to the peanut butter mixture along with chocolate chips and stir. Depending on the desired consistency add 1-3 tablespoons of plant based milk.
- Store in the fridge if not eating right away.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.