Just last week, I shared my protein brownie batter recipe and it was a huge success- it really seems like you all love that recipe!

This week, I wanted to make a similar recipe, but go for a cookie dough batter instead. This poses a unique challenge, however. With brownie batter, it’s easy to get a really rich chocolate flavor with the combination of chocolate protein powder & cocoa powder, and they help keep the recipe really low calorie and low carb.

To make an authentic cookie dough, I found I needed to up the calories and carbs slightly. It is still very much macro friendly, but if you want super lower carb, stick with the protein brownie batter (or bake the actual brownie recipe!)

It took me 4 iterations until I felt truly happy with the outcome. I’m going to share what I did and how each failed, in case you attempt to make your own tweaks!

Failed attempt 1: I tried to make this very similar to the brownie batter, using both canned pumpkin and brown sugar. However, the combination of these two made this way too liquidy, not to mention dark.We want it to not only taste authentic, but look it, too!

Failed attempt 2: I wanted this to have a ton of protein, so I used mostly protein powder and very little of any other type of flour. In theory, more protein sounds great, but in practice, it doesn’t work at all. Whey protein gets super slimy and sticky, and it is FAR from cookie dough consistency. I recommend not trying to add too much extra protein powder.

Failed attempt 3: On my third attempt, I used powdered peanut butter as part of my base, but it was way too overpowering. While it works in a brownie batter, there’s really nothing to mask it in cookie dough. If you want a peanut butter cookie, by all means add it in.

Attempt number 4, however, ended up perfect! I made it a second time just to be sure, and I was very pleased with the result both times! I mean, just look at the difference between these 2…I’ll let you guess which one the final product is.

Some keys to success:

  • Butter helps to create the right consistency here. I wish canned pumpkin worked as well to save some calories and fat, but it simply did not end up the way I wanted. Instead, I went with Light Butter, but any butter product will do.
  • Whey protein is very, very sticky, so you need to pair it with a flour that is absorbent- the combination of coconut flour and oat flour was the secret sauce for me. Oat flour comes with some extra carbs, but it creates the ideal consistency that we need (and is gluten-free).
  • I originally went with brown sugar, as I tend to associate that with cookies, but granular sugar worked significantly better.
  • This recipe will live & die with the protein powder you use. If you hate the taste of the powder you have, you’re probably going to hate this recipe! Make sure you enjoy the taste of your powder. See notes on the protein I used in the recipe!
  • On the topic of protein powder, I learned a trick- add your whey protein LAST. Since it is so sticky when mixed with liquid, I find that if you add it too early, your recipe will become very sticky. If you mix it in as the final ingredient, there is less liquid to mix with, leading to a much thicker, authentic cookie dough.
  • This 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 a real cookie dough).

Many more notes on possible substitutions below the recipe!

The protein brownie batter recipe makes 4 servings, but I know that many people have a difficult time portioning out servings. So, for this one, I scaled it back a bit and the recipe only makes 2 servings. Feel free to cut it in half if you want to make a single serving, though, or get crazy and double the recipe.


Protein Chocolate Chip Cookie Dough

Protein Chocolate Chip Cookie Dough

Yield: 2 Servings
Prep Time: 5 minutes
Inactive Time: 1 hour
Total Time: 1 hour 5 minutes

A recipe that needs no explanation- everyone loves edible cookie dough!



  1. Add the light butter, syrup, and vanilla extract to a bowl. Whisk together well.
  2. Add the oat flour, coconut flour, sugar substitute, and salt. Use a silicone spatula to mix, continuing to fold it over until a dough begins to form.
  3. Once all the liquid has been absorbed and you have a sticky dough, add your whey protein powder. Continue to fold the dough until all the whey protein has been absorbed and it resembles cookie dough.
  4. Fold in the chocolate chips, then place in the refrigerator for at least one hour to fully set. It is ready to eat immediately after mixing, but the flavors combine as they sit and create a better cookie dough taste! I recommend letting this sit for an hour in the fridge for the best flavor.
  5. Optional, but recommended: top with some additional coarse salt and chocolate chips before digging in!
Nutrition Information
Yield 2 Serving Size 1/2 of the Recipe
Amount Per Serving Calories 210Total Fat 8gCarbohydrates 19gFiber 5gSugar 1gProtein 15g

Did you make this recipe?

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Additional Notes/Substitutions:
  • I mentioned it above, but you can use any vanilla protein you’d like for this recipe! Just make sure you like the taste- if you don’t, you’ll probably find that it overpowers the cookie dough.
  • Don’t want to add extra protein to this? Make the recipe as-is and assess the consistency without the protein powder. If it needs to be thickened up, add a bit more oat flour or coconut flour (you’ll likely need to add some extra vanilla extract as well).
  • A vegan protein powder is going to be incredibly absorbent. If you use one of those instead of whey, you’ll likely need extra liquid.
  • I use Light Butter, but I know it’s not for everyone. Regular butter will work just fine, but it will obviously add a bunch more calories. “Pure Blends” sells an avocado oil buttery spread that I’ve also found to work well here, especially if you are vegan!
  • If you hate the taste of coconut flour, you can likely swap it out for almond or peanut flour/powdered peanut butter to act as your thickening agent. Just note that I did not test this, and I found coconut flour to work really well.
  • The oat flour is absolutely necessary. You can easily make your own oat flour by adding oats to a food processor or spice grinder. If you want to make this low carb, you can try swapping it out entirely, but I can’t promise good results! I’ve found oat flour to be a necessary ingredient to get the right consistency.
  • Final note: I don’t count sugar substitute in my macros since they do not contribute to the overall calories. If you are super strict about carbs, make sure you take the sugar alcohols (depending on which sugar substitute you use) into account.
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