Protein Cookie Dough gives you the rich, sweet flavor of classic cookie dough with a secret weapon: 1/2 cup of protein powder and no refined sugars.
Author’s Notes
Edible Cookie Dough, Upgraded With Protein!
If you’re as obsessed with edible cookie dough as I am, you’re going to love this version. It’s completely safe to eat with no eggs or heat-treated flour, and tastes just like the real deal. It’s soft, chewy, oat-y, and lightly sweetened with a hint of maple.
The real star here is the protein, a full 1/2 cup mixed right into the dough. It makes the texture extra rich and a little heartier, almost like a cross between cookie dough and a soft, chewy energy bite.
I’ve made it more times than I can count, and it never lasts long!
Protein Cookie Dough Ingredients
The full dessert recipe is below, but here are a few ingredient tips and substitutions:
| Ingredient | Tip |
|---|---|
| Oats | Blend into a fine powder, like oat flour. |
| Protein powder | Use one you love since it adds most of the flavor. Here’s my fave! |
| Maple syrup | Use real maple syrup, not pancake syrup, for the best flavor. |
| Vanilla | Adds that classic cookie dough flavor. |
| Chocolate chips | To avoid refined sugar, chop up a chocolate bar instead. |
Quick Tip
To make this recipe gluten-free and dairy-free, use dairy-free chocolate chips or chop up a dairy-free chocolate bar. Use gluten-free oats and ensure your protein powder is gluten-free.
How To Make Protein Cookie Dough
- Adjust sweetness: Add more maple syrup if needed, or reduce if your protein powder is very sweet.
- Add-ins: Toss in nuts or seeds for extra crunch.
- Mixing: If the dough is too thick, add a splash of milk to loosen up the mixture.
- Protein powder: Try a flavored protein powder (like Snickerdoodle) for a fun twist.
Storage
How to Store Protein Cookie Dough
- Best eaten warm: It’s best right after making while it’s still slightly warm — so good!
- Fridge: Store in an airtight container for up to 5 days. It firms up as it chills, so microwave for a few seconds to soften. Use leftovers in this cookie dough bark.
- Freeze: Roll into balls, freeze on a sheet pan, then transfer to an airtight bag. Pop in the freezer for up to 3 months. Thaw in the fridge or enjoy frozen.
More Recipes With Protein Powder:
Shakes And Smoothies
Chocolate Protein Shake
Breakfast
Homemade Protein Bars
Breakfast
Protein Breakfast Cookies
Desserts
Frozen Protein S’mores
Protein Cookie Dough
Video
Equipment
Ingredients
- 1-1/3 cups old fashioned oats
- 1/2 cup vanilla protein powder
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup see note 1
- 1-1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips see note 2
Instructions
- Add oats to a powerful blender and blend until they resemble flour. Transfer to a medium bowl.
- Add protein powder, melted coconut oil, maple syrup, vanilla, and salt. Mix until well combined. Gently fold in chocolate chips.
- Enjoy immediately. We love it slightly warm right after mixing. It will firm up as it cools.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cookie dough is SOOO good!! It was really easy to make and it was nice that a lot of the ingredients were stuff we already had. I made it for my family, and we liked it so much that we soon decided we needed to make another batch😂
Yay! So thrilled this protein cookie dough was a hit! Thanks for your comment!