Edible Protein Cookie Dough

Craving cookie dough but want to keep it healthy? This edible protein cookie dough is the perfect answer. Packed with protein powder and wholesome ingredients, it's a no-bake treat that satisfies your sweet tooth while fueling your body. Whether you need a post-workout snack or a guilt-free dessert, this recipe delivers rich, creamy cookie dough goodness studded with mini chocolate chips—no oven required.

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This recipe transforms simple pantry staples into a deliciously satisfying treat that tastes indulgent but is actually nutritious. The combination of oat flour and protein powder creates a hearty base, while almond butter adds richness and healthy fats. Each spoonful delivers the classic cookie dough experience you love, enhanced with the nutritional benefits your body needs.

Ingredients

• 1 cup (120 g) oat flour (certified gluten-free if needed)
• 1/2 cup (60 g) vanilla or unflavored protein powder
• 1/4 teaspoon fine sea salt
• 1/3 cup (80 g) natural almond butter or peanut butter
• 1/4 cup (60 ml) maple syrup or honey
• 2 tablespoons (30 ml) milk of choice (dairy or plant-based)
• 1 teaspoon pure vanilla extract
• 1/3 cup (60 g) mini chocolate chips (use dairy-free if desired)

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

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Instructions

Step 1: Combine dry ingredients

In a medium bowl, whisk together oat flour, protein powder, and salt.

Step 2: Add wet ingredients

Add almond butter, maple syrup, milk, and vanilla extract. Stir with a spatula until the mixture forms a thick, smooth dough.

Step 3: Fold in chocolate chips

Fold in chocolate chips evenly.

Step 4: Adjust consistency

If the dough seems dry, add an extra tablespoon of milk until desired consistency is reached.

Step 5: Serve

Scoop dough into tablespoon-sized balls or enjoy straight from the bowl.

Zusatztipps für die Zubereitung

The key to perfect edible cookie dough is achieving the right consistency. Start with the base amount of milk and add more gradually if needed—the dough should be thick enough to scoop but soft enough to enjoy. If you're using a particularly thick nut butter, you may need an extra splash of milk. Let the dough rest for a few minutes after mixing to allow the oat flour to absorb the liquids fully. For easier scooping, refrigerate the dough for 15-20 minutes before forming into balls. Store in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Varianten und Anpassungen

This recipe is incredibly versatile. For a gluten-free version, ensure your oat flour is certified gluten-free. Swap almond butter for peanut butter for a classic flavor, or use sunflower seed butter for a nut-free option. If you're watching sugar intake, substitute maple syrup with sugar-free syrup and use sugar-free chocolate chips. You can also customize the mix-ins—try chopped nuts, dried fruit, or different types of chocolate chips. For a vegan version, use plant-based milk and dairy-free chocolate chips. Experiment with flavored protein powders like chocolate or cookies and cream for unique variations.

Serviervorschläge

Enjoy this protein cookie dough in multiple ways. Scoop tablespoon-sized portions for a perfect post-workout snack, or serve in a small bowl with extra chocolate chips on top for dessert. Roll into energy balls for easy grab-and-go snacking throughout the week. Pair with fresh fruit like apple slices or strawberries for added nutrition and texture. You can also spread it on rice cakes or whole grain crackers for a satisfying afternoon treat. For a more indulgent presentation, serve in individual ramekins topped with a drizzle of melted chocolate or a dollop of Greek yogurt.

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This edible protein cookie dough proves that healthy snacking doesn't have to be boring. With minimal effort and maximum flavor, you can enjoy a treat that supports your nutrition goals while satisfying your cravings. Whether you're fueling up after a workout or simply want something sweet, this no-bake recipe is sure to become a staple in your healthy snack rotation.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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Recipe FAQs

→ Can I use a dairy-free milk alternative in this dough?

Yes, plant-based milks like almond, oat, or soy work well and keep the dough smooth without altering texture.

→ How can I make the dough nut-free?

Substitute almond or peanut butter with sunflower seed butter and use dairy-free chocolate chips to avoid nut allergens.

→ Is it necessary to refrigerate the dough before serving?

Chilling helps firm the dough but you can enjoy it immediately; refrigerate leftovers in an airtight container up to 5 days.

→ Can I adjust the sweetness level in this mixture?

Yes, swap maple syrup with sugar-free syrup or reduce the amount to suit your taste preferences.

→ What texture should I expect from the finished dough?

The dough is thick, smooth, and slightly sticky, easy to shape into balls and studded with soft chocolate chips.