Description

This protein cookie dough is a delicious, no-bake treat packed with protein, healthy fats, and natural sweetness. It’s perfect for a post-workout snack, a healthy dessert, or a quick energy boost. Made with simple, wholesome ingredients, this edible cookie dough is gluten-free, low in sugar, and completely customizable. You can enjoy it straight from the bowl, roll it into bite-sized protein balls, or even bake it into cookies!

Ingredients

Scale

Ingredients

Base Ingredients

1 scoop protein powder (whey, plant-based, or collagen)
¼ cup almond flour (or oat flour)
2 tbsp nut butter (peanut, almond, or cashew butter)
1–2 tbsp milk (almond, oat, or regular milk)
1 tbsp maple syrup (or honey for natural sweetness)
½ tsp vanilla extract
Pinch of salt

Optional Mix-ins

2 tbsp dark chocolate chips (sugar-free if preferred)
1 tbsp crushed nuts (almonds, walnuts, or pecans)
1 tsp cinnamon (for extra flavor)
1 tsp cocoa powder (for a chocolate version)

Instructions

Mix Dry Ingredients – In a large bowl, combine the protein powder, almond flour, and salt. Stir well to remove any lumps.
Add Wet Ingredients – Add the nut butter, milk, maple syrup, and vanilla extract. Mix everything together until a dough forms. If the dough is too dry, add a little more milk.
Customize Your Dough – Fold in chocolate chips, nuts, or any other mix-ins of your choice. Adjust the consistency if needed by adding a small amount of extra milk or flour.
Shape or Serve – Enjoy the dough straight from the bowl, or roll it into bite-sized protein balls for easy snacking. If you prefer cookies, shape them and bake at 350°F (175°C) for 12–15 minutes.
Chill or Enjoy Immediately – If you like a firmer texture, refrigerate the dough for 10–15 minutes before eating. Otherwise, enjoy it right away!

Notes

Protein Powder Choice: Whey protein creates a smooth texture, while plant-based protein may require more liquid.
Adjust Sweetness: If you prefer a sweeter dough, add a bit more honey or a sugar-free sweetener.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nut-Free Option: Use sunflower seed butter instead of nut butter.
Keto-Friendly: Use monk fruit or erythritol instead of honey/maple syrup and almond flour instead of oat flour.

Prep Time: 5
Category: Breakfast
Method: No-Bake
Cuisine: American

Keywords: protein cookie dough, high-protein snack, healthy cookie dough, no-bake dessert, protein bites, gluten-free cookie dough, post-workout treat, edible cookie dough, protein-packed dessert, easy healthy snack