Protein cookie dough tastes similar to your favorite cookie dough but is packed with protein, making it very filling. This dough, made with protein powder, is quick to prepare in just 5 minutes using simple ingredients, making it the perfect high-protein snack or healthy dessert. Unlike other recipes that use chickpeas, beans, or cottage cheese, this vegan protein cookie dough is both flavorful and a great way to increase your protein intake.
Recipe Highlights:
- Quick to Make: With just one bowl and 5 minutes, you can whip up this delicious, healthy cookie dough full of protein and healthy fats.
- Simple Ingredients: Made with almond flour, protein powder, maple syrup, and your favorite nut butter, this recipe is perfect for finding new ways to use the protein powder in your pantry.
- Versatile: Enjoy this cookie dough as-is, rolled into balls, or even baked into cookies! It’s a fun and easy way to add more protein to your diet.
Key Ingredients:
- Almond Flour: Almond flour creates the ideal cookie dough texture when combined with the protein powder. Be sure to use almond flour, not almond meal, for the best results. If you’re allergic to nuts or don’t prefer almond flour, you can substitute oat flour (see notes below).
- Protein Powder: Choose your favorite protein powder for this recipe. Make sure you like the flavor, as it will define the base taste of the cookie dough. Vanilla or peanut butter-flavored protein works best, but chocolate can also be used. For the best texture, use a vegan protein powder.
- Dairy-Free Milk: I used cashew milk, but almond milk, oat milk, or your preferred dairy-free milk will work as well. If you tolerate dairy, feel free to use regular milk instead.
- Syrup: Maple syrup adds sweetness and gives the dough its perfect flavor and consistency. You can substitute honey or use a low-carb maple syrup if needed.
- Tahini (or Nut Butter): Tahini provides a creamy texture, mimicking the role butter and sugar play in traditional cookie dough. You can also use almond butter, sunbutter, or peanut butter for different flavors.
- Vanilla Extract (Optional): Vanilla enhances the cookie dough flavor. It’s optional, but I highly recommend it for the full cookie dough taste.
- Chocolate Chips: Use your favorite chocolate chips. I recommend mini chips for more chocolate in every bite. For a vegan or dairy-free version, check the ingredients to ensure the chips are suitable. I suggest Enjoy Life chocolate chips.
Instructions:
- In a bowl, combine almond flour, protein powder, dairy-free milk, maple syrup, nut butter, and vanilla extract. Stir well until fully combined. The mixture will initially be thick and hard to mix—just keep stirring.
- Add chocolate chips and mix until well distributed.
- Enjoy immediately or chill in the fridge for a few minutes to let the flavors meld.
Tips:
- Cold ingredients, like dairy-free milk and syrup, can cause the tahini to firm up, making the dough harder to stir. Let the liquids sit at room temperature for 10 minutes before adding them to the dough.
- If the dough is too thick, add 1 tablespoon of dairy-free milk at a time until you reach your desired consistency.
- If you want a thicker texture, especially for rolling into balls, add extra almond flour (about 2 tablespoons at a time).
Add-Ins & Variations:
- Coconut flakes
- Dried fruit: Cranberries, raisins, dried cherries, chopped dates, or figs
- Sliced nuts or seeds: Almonds, pecans, walnuts, pistachios, sunflower seeds, pumpkin seeds
- Almond extract: For a nutty twist
- Sprinkles
- Cacao powder or chocolate protein powder: For a chocolate-flavored dough
- Spices: Cinnamon, pumpkin pie spice, nutmeg, or ground ginger
- Flaky sea salt: Adds a salty contrast to the sweetness
Serving Ideas:
- Eat it straight from the bowl with a spoon.
- Roll into balls or bars (about 2 tablespoons per ball) for easy storage and single-serving bites.
- Spread on a sliced banana or apple, or dip with strawberries for a fun twist.
- Stuff into dates for a sweet, healthy treat.
What’s the Best Protein Powder to Use? This recipe works best with a vegan protein powder, which tends to absorb liquid well and is great for making sweet treats. While I haven’t tested it with whey protein, it may lead to a stickier dough, so you might need more almond flour or less milk. I wouldn’t recommend baking this dough into cookies if using whey protein, as it dries out and may cause the cookies to turn out too dry and crispy.
Can You Bake This Cookie Dough Into Cookies? Yes! Add 1 egg and 1 teaspoon of baking powder, and stir until well combined. Scoop 1 tablespoon of dough onto a parchment-lined baking sheet and bake at 350°F for 11 minutes. Let them cool for 5 minutes before enjoying.
Can You Make This Nut-Free? Yes, replace almond flour with oat flour to make the dough nut-free. Start with 3/4 cup of oat flour and add more if needed (about 1 tablespoon at a time). Oat flour absorbs more liquid than almond flour, so wait a few minutes before adding more. Use tahini or sunflower seed butter in place of nut butter.
Storage:
- Fridge: Store in an airtight container for 4-5 days.
- Freezer: Roll into 1-2 tablespoon balls before freezing for easier thawing. Freeze for up to 3 months in a freezer-safe bag or container.
Ingredient Substitutions:
- Almond flour: Oat flour (start with 3/4 cup and add more as needed)
- Protein powder: Use any protein powder, but vegan is preferred. If you don’t have protein powder, try my chickpea cookie dough recipe.
- Maple syrup: Substitute honey or any liquid sweetener, but not solid sugars like coconut or brown sugar.
- Dairy-free milk: Any milk works, except canned coconut milk.
- Tahini: Use almond butter, cashew butter, sunbutter, or peanut butter.
- Vanilla extract: Omit if you don’t have any.
- Chocolate chips: Dried fruit or other mix-ins like sprinkles.
Enjoy your healthy, protein-packed cookie dough!