Protein cookie dough tastes just like your favorite cookie dough but is packed with protein and is super filling. This cookie dough made with protein powder is so easy to make, ready in just 5 minutes and uses simple ingredients that make the perfect high protein snack or healthy dessert. Made without chickpeas, beans or cottage cheese this vegan protein cookie dough is so flavorful and a great way to get more protein in your day.
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Easy to make – all you need is one bowl and a few minutes (about 5) to make this super yummy healthy cookie dough that is packed with protein and healthy fats.
Simple ingredients – this high protein cookie dough is made with simple ingredients like almond flour, protein powder, maple syrup and your favorite nut butter. It’s the perfect recipe if you are looking for new ways to use the protein powder in your pantry.
Versatile – you can enjoy this protein cookie dough right out of the jar, rolled into balls, or even baked into cookies! You are going to want to make this recipe on repeat as a fun way to get more protein into your diet.
Almond flour – almond flour helps to create the perfect cookie dough texture when paired with the protein powder. Be sure to use almond flour, not almond meal for the best texture. If you cannot tolerate nuts or don’t like using almond flour, you could also use oat flour (see details below).
Protein powder – use your favorite protein powder in this recipe. Be sure you love the flavor, as it will be creating the base flavor for the cookie dough. I recommend using a vanilla or peanut butter protein, but chocolate could also work. For the best texture and consistency, use a vegan protein powder.
Dairy free milk of choice – I used cashew milk but almond milk, oat milk, or whatever your favorite dairy free milk will work well in this recipe. I don’t recommend using coconut milk in a can though. If you can tolerate regular milk, you could also use that in this recipe as well.
Maple syrup – maple syrup helps to add some additional sweetness and gives the protein powder cookie dough the perfect flavor and texture. You could also use honey or if you are low carb, use a lower carb maple syrup substitute.
Tahini (or any nut butter you have on hand like almond butter, sunbutter, peanut butter) – tahini helps to make the creamy consistency you would normally get from creaming butter and sugar together to make cookie dough. Use tahini, almond butter, sunbutter or cashew butter for a mild flavor. Use peanut butter for a peanut butter forward cookie dough.
Vanilla extract (optional) – vanilla extract helps to really create that cookie dough flavor. You don’t need much but it really does help to enhance the flavor of the entire recipe.
Chocolate chips – use your favorite chocolate chips in this recipe. I recommend using a mini chocolate chip so you can get more chocolate in every bite. Also, if you need this recipe to be vegan or dairy free, be sure to check the ingredients in the chocolate you are using. I recommend Enjoy Life Chocolate chips.
Add almond flour, protein powder, dairy free milk, maple syrup, nut butter and vanilla extract in a bowl. Stir well until well combined. The mixture will likely seem thick at first and hard to blend together, just keep stirring.
Add the chocolate chips and stir again, until the chocolate chips are well distributed.
Enjoy immediately or store in the fridge for a few minutes to allow the flavors to come together.
Cold liquids (like dairy free milk and maple syrup) can make the tahini seize up, making the dough tough to stir. If you have time, let the liquid ingredients rest on the counter for 10 minutes before pouring into the dough.
Use mini chocolate chips to ensure you get a chocolatey bite in every scoop.
Use a protein powder you enjoy the flavor of. The protein powder really sets the base flavor for this cookie dough.
If you notice the protein cookie dough is too thick, add 1 tablespoon of dairy free milk at a time until it reaches your desired consistency.
If you think the cookie dough doesn’t have quite enough texture (especially if you are rolling into balls for storage), you can add more almond flour (about 2 tablespoons at a time until it reaches your desired consistency).
Coconut flakes
Dried fruit: Cranberries, raisins, dried cherries, chopped dates (pitted), chopped figs
Chopped nuts or seeds: Almonds, pecans, walnuts, pistachios, sunflower seeds, pumpkin seeds
Almond extract – this will give the cookie dough an almond flavor
Sprinkles
Cacao powder or chocolate protein powder for a chocolate cookie dough
Spices: Cinnamon, pumpkin pie spice, nutmeg, ground ginger
Flakey sea salt – this will add a nice crunch and also a salty bite to contrast the sweetness
With a spoon right out of the jar
Rolled into balls or bars (about 2 tablespoons worth per ball) – this is a great way to store them and keep them in single serving bites
Slather on a sliced banana, sliced apples, or serve with strawberries as a dip
Stuff into dates for a yummy sweet treat
What is the best kind of protein powder to use for making cookie dough
This recipe was written to use a vegan protein powder. These protein powders typically absorb liquid and are great for baking or making sweet treats. I have not tested this with whey protein, but I imagine that the texture and consistency will be different with whey protein. Whey protein tends to make a much stickier consistency so you may need more almond flour or less dairy free milk if using a whey-based protein.
Note: I would not recommend baking this into protein cookies if using a whey protein powder. Whey dries out when baking, the cookies will be a crumbly mess.
I used Four Sigmatic Peanut Protein powder for this recipe. It makes the cookie dough taste like a peanut butter cookie, but it isn’t too sweet or have a fake artificial sweetener flavor. This would also be great with Nuzest Vanilla Protein powder.
Can you bake this protein powder cookie dough into cookies?
Yes, add 1 egg and 1 teaspoon of baking powder and stir well to combine thoroughly. Use a 1 tablespoon scoop, scoop out the dough onto a parchment paper lined baking sheet. Bake at 350F for 11 minutes, allow to cool 5 minutes before enjoying.
I have not tried this with flax eggs but it should work just as well. If using flax eggs I recommend allowing the cookies to cool at least 15 minutes before enjoying, as they will be fragile right out of the oven.
Can you make this nut free?
You can make this protein cookie dough with oat flour instead of almond flour to make it nut free.
I recommend starting with about 3/4 cup of oat flour, then adding more as needed, 1 tablespoon at a time. Oat flour absorbs more liquid than almond flour and will thicken as it absorbs liquid, so wait 2-3 minutes before adding any additional oat flour.
If you find that you added too much oat flour, add more dairy free milk 1-2 tablespoons at a time until it reaches your desired consistency.
Be sure to use tahini or sunbutter as the nut butter of choice.
Storing long term
Fridge: Store in the fridge in a well-sealed container for 4-5 days.
Freezer: I recommend rolling into 1-2 tablespoon balls before freezing to make it easier to defrost. Freeze for up to 3 months in a freezer safe bag or container.
Almond flour – if you don’t have almond flour, you can use oat flour instead. Start with 3/4 cup of oat flour and add more as needed.
Protein powder – use whatever protein powder you have and love but I recommend using vegan protein powder. If you don’t have protein powder but still want cookie dough, try my chickpea cookie dough.
Maple syrup – use honey or your favorite liquid sweetener in place of maple syrup. I don’t recommend using coconut sugar, brown sugar or regular sugar as you need the liquid from the maple syrup to get the right consistency.
Dairy free milk – use whatever milk you have on hand. I wouldn’t recommend using canned coconut milk though.
Tahini – you can also use almond butter, cashew butter, sunbutter (sunflower seed butter) or peanut butter in place of tahini.
Vanilla extract – if you don’t have vanilla extract, omit it.
Chocolate chips – if you don’t love chocolate chips, you can use dried cranberries, raisins, dried cherries, sprinkles, etc.
