If anyone ever says they don’t love cookie dough, they’re a big fat liar.
But I suppose there is a downside to cookie dough: it’s generally not safe to eat raw (although when has that ever stopped us?)
Well, that is no longer the issue with this edible protein cookie dough!
This is as authentic as any other cookie dough out there, but this one is loaded up with protein.
You could eat some . I’ll leave that decision up to you., or you can dig into some delicious
Plus, this is gluten free (and grain free), making it suitable for pretty much everybody out there.
The entire batch contains 485 calories and 40g of protein, and you can break that up into as many servings as ya want. But don’t worry: if you eat the entire batch, I won’t judge.
How to make protein cookie dough
If you’re in search of an easy recipe, this is it.
All we have to do is mix and let sit. If you have zero baking skills, you’re safe with this one!
We’re going to start by mixing together brown sugar substitute (or regular brown sugar), oat flour, coconut flour, and a pinch of salt.
Then we’re going to mix in our liquid ingredients (butter, syrup, and vanilla extract) and mix that up until it becomes a thick batter.
We’ll add in the protein powder as the very last ingredient.
By adding the protein powder last, it thickens everything up and becomes the perfect cookie dough consistency that we’re after.
And of course, we need to fold in our chocolate chips.
At this point we’re done with all the hands-on steps, but we need to let the protein cookie dough sit in the fridge for at least one hour.
When it comes to no-bake recipes, especially when there is protein powder involved, letting it sit in the fridge is pivotal. This time in the fridge allows the mixture to thicken, and the flavors really develop.
Ingredients needed for protein cookie dough
This protein cookie dough recipe doesn’t require a ton of ingredients, but that means that the ingredients we do use are important.
Let’s run through the main components and why I use what I do…
Whey & Casein Blend Vanilla Protein Powder
I’ve tested this recipe with both Quest Nutrition protein powder, and PEScience protein powder, and both worked perfectly. Why do they work better than other brands? Because they are a blend of whey & casein protein.
If you happen to have whey protein powder AND casein protein powder handy, you can make your own mixture. According to the Quest Nutrition label, the blend is a 60/40 whey:casein blend, so you can use that ratio if needed.
Why use a protein powder blend instead of 100% whey protein powder?
For starters, because I use PEScience whey/casein in most of my recipes, so it’s worth buying in order to make more of my recipes.
But the main reason is that the addition of casein protein helps the texture SO much, especially in no-bake recipes.
Generally speaking, whey protein will hold structure in your recipes (like if you are baking a cake) but it gets very dry very quickly. The casein is very absorbant and stays very soft, even when baked, which compliments the whey protein very nicely.
Check out my protein powder substitution guides to see how different types of protein powder affect different recipes. I have a substitution guide for cakes, as well as a substitution guide for cookies.
Country Crock Original (AKA Light Butter)
Since I never really know what to call this stuff, I figured showing you a photo of exactly what I use would be the most helpful.
To put simply, Country Crock is butter with half the calories (50 calories per tablespoon vs 100 calories in a tablespoon of butter).
This is technically a vegetable oil spread, and contains no dairy, so it’s safe to eat in a plant-based diet too.
Any kind of spread, like “I Can’t Believe It’s Not Butter” will work just the same. Or, regular butter will work great. I just like to keep the calories lower when possible.
Many people do not like using these types of vegetable oil spreads, so if you fall into that camp, just note that you can use regular butter, coconut oil, or most other fat-based spreads. Obviously using full-fat versions will increase the calories, but the final result should still be the same.
The syrup helps the overall consistency of the protein cookie dough, but you can play with the exact brand you use.
I use this “Log Cabin” brand because it’s super low calorie (10 calories per 2 tbsp) and actually tastes really good. You can use any sticky sweetener you’d like for this recipe, though.
Regular (as well as honey) will work great here, but will obviously come with some extra calories and carbs.
I very much do not like coconut flour. It has a VERY strong flavor, but when used sparingly, it’s sort of a magic ingredient.
I use a small amount in this cookie dough to help with the consistency- without it, the protein cookie dough is not thick enough.
If you don’t have , you can swap it out for . The final consistency won’t be exactly the same, but I used for my cookies and it worked out perfectly.
How to portion this protein cookie dough
You may look at this final product and think “there’s no way I won’t eat this entire thing.”
First of all: go for it! Nobody is stopping ya.
Secondly, I totally understand the dilemma, because it’s not a huge portion by any means. I’ve run into this same issue with the edible brownie batter recipe, too.
However, if you break it down in 2 Tbsp portions (like peanut butter) you’ll find that it’s quite favorable.
Nonetheless, I don’t expect you to just take 2 spoonfuls and call it a day, so a trick I like to use is creating cookie dough bites:
Simply break off pieces of the protein cookie dough and roll them into small bites.
There is no shortage of what you can do with cookie dough bites! You can use them to make Cookie Dough Froyo Popsicles…
You can even make larger as I did in my brownie batter stuffed .
The possibilities are truly endless! If you don’t feel like sitting down with an entire bowl of cookie dough, these are all some great options for some portion control.
More recipes for cookie dough lovers
Turns out I have a lot of recipes for cookie dough lovers here on my website. If you want to stay aboard the cookie dough train, here are some recommended recipes for ya:
- High-Protein Cookie Dough Cupcakes
- Brownie Cookie Dough Sandwiches
- Protein Cookie Dough Parfait
- No-Bake Protein Cookies
- Edible Red Velvet Cookie Dough with 40g Protein
- 45g Vanilla Whey/Casein Protein (see notes on why this type of protein is important)
- 30g Oat Flour
- 8g Coconut Flour
- 20g Brown Sugar Substitute
- 28g (2 Tbsp) Light Butter (I use Country Crock Original)
- 2 Tbsp Sugar-Free Syrup or Sticky Sweetener of Choice
- 1 tsp Vanilla Extract
- 15g Mini Chocolate Chips, or any chocolate chips you prefer
- Pinch of Salt
- In a large bowl, mix up the brown sugar, oat flour, coconut flour, and pinch of salt (note that we have NOT added the protein powder yet).
- Add the butter, vanilla extract, and syrup to the bowl, then use a silicone spatula to mix everything up into a thick paste.
- Add the protein powder last, which will thicken everything up into a cookie dough consistency. It may seem dry, but continue mixing until it all comes together.
- Fold in your chocolate chips. Feel free to get creative with your mix-ins if you want sprinkles for sugar cookies, M&M's for Christmas cookies, etc.
- Cover the bowl, or add your protein cookie dough into a small Tupperware with a lid, and add to the fridge for at least one hour (overnight works best). This time in the fridge allows the cookie dough to thicken and for the flavors to develop.
- Dig in! You can eat with a spoon, form into cookie dough bites, or anything else you can come up with!
- The protein I use is a blend of whey & casein protein. You can use a 100% whey protein, but it leads to a stickier result. The small amount of casein protein makes a world of difference in making this an authentic cookie dough consistency. If you go with a whey protein powder, it's even more important to add the protein powder as the very last ingredient to prevent it from becoming too sticky.
- Along those lines, if you do use whey protein, you may want to bump up the coconut flour a bit to balance out the texture, or only use 1 scoop of whey protein powder instead of 1.5 scoops.
- This cookie dough tastes much better after it has been refrigerated. You can eat it right away if you’re impatient, but giving it at least an hour in the fridge really helps the taste (and makes it feel much more like real cookie dough).
- If you want to create a different flavor of protein cookie dough, check out my Red Velvet Protein Cookie Dough.
- I do not count sugar substitutes in my carb totals because they contribute 0 calories. If you're strict about carbs, be sure to include those in your calculations.
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Nutrition InformationYield As many servings as you want! Serving Size Entire Recipe
Amount Per Serving Calories 485Total Fat 20gCarbohydrates 38gFiber 5gSugar 1gProtein 40g