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The Best Edible Protein Cookie Dough

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 chocolate chip cookie dough is as authentic as any other cookie dough out there, but this one is loaded up with protein.

You could eat some protein bars, or you can dig into some delicious protein cookie dough. I’ll leave that decision up to you.

Plus, this protein cookie dough 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.

Cookie dough bowl before protein powder

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.

You’ll see similar steps with my No-Bake Protein Cookies or No-Bake Sugar Cookie Bars– this chilling is necessary!


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.

Closeup bowl of protein cookie dough


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.


Sugar-Free Syrup

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 maple syrup (as well as honey) will work great here, but will obviously come with some extra calories and carbs.


Coconut Flour

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 coconut flour, you can swap it out for almond flour or powdered peanut butter. The final consistency won’t be exactly the same, but I used almond flour for my protein sugar 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.”

Protein Cookie Dough on Spoon

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:

Protein Cookie Dough Balls

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

Or my High-Protein Cookie Dough Parfait.

You can even make larger cookie dough protein balls as I did in my brownie batter stuffed cookie dough bites recipe.

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:


Protein cookie dough recipe

Edible Protein Cookie Dough (Gluten-Free)

Yield: 1 Bowl (As many servings as you'd like)
Prep Time: 5 minutes
Inactive Time: 1 hour
Total Time: 1 hour 5 minutes

Who doesn't love cookie dough? Now everybody can love it even more with this edible, gluten-free protein cookie dough! Just mix everything up and refrigerate to have yourself a delicious batch of edible cookie dough.



  1. 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).
  2. Add the butter, vanilla extract, and syrup to the bowl, then use a silicone spatula to mix everything up into a thick paste.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Information
Yield As many servings as you want! Serving Size Entire Recipe
Amount Per Serving Calories 485Total Fat 20gCarbohydrates 38gFiber 5gSugar 1gProtein 40g

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Tuesday 18th of October 2022

This is a staple in my house! Every night hubby and I want something sweet after dinner I whip this up. Filling, delicious, easy to modify for diff flavors. 10/10


Sunday 12th of June 2022

Are you able to use a flour other than oat flower? I just don’t have any of that. Thanks!


Monday 13th of June 2022

Definitely. With no-bake recipes, they're pretty forgiving, but it may not always be a 1:1 substitution since each flour is so different. For example, coconut flour is super absorbant and have a stronger flavor, so it wouldn't be a good swap. Regular flour should work great as a 1:1 replacement though. And if you ever run into this situation, it's super easy to make your own oat flour! All it is is oats ground up into powder, so if you have any dry oats in the house, you can toss 'em into a blender, food processor, or space grinder to create your own flour in seconds.


Sunday 29th of May 2022

Tastes yummy and really easy to make, but it's very sweet. I'm going to try skipping the brown Swerve next time and just using a few drops of liquid Stevia.


Monday 28th of February 2022

You say it's the best protein cookie dough and you aren't joking!! INCREDIBLE and I've messed with a lot of different protein recipes


Monday 20th of December 2021

I feel like adding about a quarter tsp of espresso powder would kick this up to the next level. I make a chocolate chip cookie receptor that has espresso powder and it’s delicious. Everybody always loves them. Also making the small portions like you said and freeze them.

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