Indulge in Guilt-Free Protein Cookie Dough – Healthy, Edible & Delicious
Satisfy your sweet tooth with this Guilt-Free Protein Cookie Dough! Packed with protein, naturally sweetened, and completely safe to eat raw, this healthy treat is perfect for dessert lovers who want a nourishing twist. Enjoy it by the spoonful, roll into protein bites, or use as a topping for smoothies and yogurt bowls. A quick, no-bake recipe that proves dessert can be both delicious and healthy!
Equipment
- Mixing bowl
- Rubber spatula or hand mixer
- Measuring cups & spoons
- Airtight container (for storage)
- Optional: food processor (if using oats, dates, or chickpeas)
Ingredients
- 1 cup oat flour (or almond flour for low-carb)
- ½ cup vanilla protein powder (whey, plant-based, or collagen)
- ½ cup nut butter (peanut, almond, or cashew)
- ¼ cup milk (dairy or plant-based)
- 3 tbsp natural sweetener (maple syrup, honey, or monk fruit syrup)
- ¼ tsp sea salt
- 1 tsp vanilla extract
- ⅓ cup dark chocolate chips (or sugar-free chips for keto)
Instructions
- Mix Dry Ingredients – In a large bowl, combine oat flour, protein powder, and salt. Stir well to avoid clumps.
- Add Wet Ingredients – Add nut butter, milk, sweetener, and vanilla extract. Mix until a thick dough forms.
- Adjust Consistency – If too dry, add 1 tbsp milk at a time. If too sticky, add a little extra flour.
- Fold in Mix-Ins – Stir in chocolate chips or your favorite mix-ins (cacao nibs, sprinkles, chia seeds).
- Chill (Optional) – Refrigerate for 15 minutes to allow the dough to firm up and flavors to meld.
- Serve & Enjoy – Scoop with a spoon or roll into bite-sized protein balls.
Notes
- Vegan Option: Use plant-based protein, almond or oat milk, and dairy-free chocolate chips.
- Keto/Low-Carb: Swap oat flour for almond flour and use sugar-free sweetener + chocolate chips.
- Flavor Variations: Try mocha espresso (add instant coffee), birthday cake (sprinkles + vanilla protein), or peanut butter swirl.
- Meal Prep Friendly: Store in jars for portion control; keeps in fridge up to 1 week or freezer up to 3 months.
- Expert Tip: Mix nut butter with protein powder before adding milk to prevent chalky texture.