Protein Cookie Dough
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My protein cookie dough recipe needs just 3 main ingredients to make, and it tastes like actual cookie dough! Ready in minutes, each serving packs in over 20 grams of protein.
If you need to change up your post-workout snack or after-dinner dessert, I’ve got you covered with my edible protein cookie dough!
It looks and tastes like real cookie dough, but skips the sugar, butter, and added fat. Instead, I use a handful of wholesome ingredients and pack it with protein so you can feel good about enjoying it and skip the sugar crash afterward.
The trick to making it taste like real cookie dough is using the right protein powder. I tested four mainstream blends (whey, casein, brown rice, pea, and soy) and found that, aside from whey, all of them create a soft, pliable cookie dough texture that’s perfect for scooping and eating straight from the bowl.
Table of Contents
Why I love this recipe
- 20 grams of protein. And that is just in one serving! Eat the whole batch, and it’s over 120 grams!
- Diet-friendly. My recipe is naturally gluten-free, and can easily be made vegan and dairy-free, too.
- Ready in minutes. I’ve often made this cookie dough straight after a workout, and it’s almost as fast as my chocolate protein shake!
- Easy to customize. Like my protein pop tarts, you can switch up the nut butter, add different mix-ins, and change up the protein powder flavor- the possibilities are endless!
★★★★★ REVIEW
“Best protein cookie dough recipe EVER!” – Arriana
Key Ingredients
- Peanut butter. Creamy peanut butter with no added sugar. I recommend using some with a dash of salt, as it brings out the flavor of the cookie dough. If you can’t tolerate peanuts or don’t want a subtle peanut butter flavor throughout, you can use almond butter, cashew butter, sunflower seed butter, or tahini.
- Maple syrup OR honey. Adds sweetness without adding any refined sugar. You can cut the sugar completely and use sugar free maple syrup.
- Protein powder. Vanilla protein powder is my preference, as it adds extra sweetness and a lovely vanilla flavor to the cookie dough. See below for my tried-and-tested recommendations.
- Water OR milk. Optional, but if you prefer a smoother cookie dough, you can thin it out with some water or milk (unsweetened almond milk). Start with one tablespoon at a time until the desired texture is achieved.
- Chocolate chips. What good is cookie dough without some chocolate chips? I stick with dark chocolate chips or sugar free chocolate chips (to keep the calories and sugar low!) but use whichever kind you like!
Best protein powder for cookie dough
I’ve tested every blend and brand of protein powder available (there isn’t as much as you think!) and these are my recommendations:
- Casein protein powder. Yields a thicker cookie dough and has a richer flavor (thanks to the addition of milk).
- Vegan protein powder. Either pea protein powder or brown rice protein powder.
- Soy protein powder. It may seem a little chalky at first, but soy protein mixes really well and has a pleasant taste.
I don’t recommend whey protein powder as it tends to become quite thin and watery when mixed with maple syrup and peanut butter.
How to make protein cookie dough
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. In a mixing bowl, add the peanut butter, protein powder, and maple syrup, and mix until a thick dough remains. If needed, add some water or milk. Fold through the chocolate chips.
Step 2- Set. Either enjoy the cookie dough immediately or refrigerate it for 30 minutes to thicken.
Is the texture too thin or too sticky?
Depending on the protein powder you use, your cookie dough could either be too thin or too sticky.
If it’s too thin or sticky, I recommend adding more protein powder, one tablespoon at a time, until it’s thick. If your cookie dough feels crumbly, add water, one tablespoon at a time.
Arman’s recipe tips
- Like the taste of your protein powder. This is my #1 tip when making protein powder recipes. If you don’t like the taste of your protein powder, you won’t like the final dish!
- For a thicker cookie dough, refrigerate it. You can enjoy this cookie dough as soon as it is made. However, if you prefer a thicker cookie dough, you can refrigerate it for 30 minutes first.
- Add flour for crumbly cookie dough. I know some of you prefer the crumblier texture of cookie dough, so add a tablespoon or two of oat flour or blanched almond flour. Avoid standard all-purpose flour, as it needs to be heat-treated first.
- Add sweetness, if desired. Vanilla-flavored protein powder is generally sweetened, but if you use an unflavored protein powder, the maple syrup might not be enough to compensate. If that is the case, add a little more or some other sweeteners, like stevia, monk fruit, or your preferred sweetener.
- Make protein cookie dough bites. If I’m doing some meal prep, I love to make a double batch of cookie dough and roll it into balls for a little post-dinner sweet treat or when the cookie cravings strike.
Storage instructions
To store: Cookie dough can be stored in the fridge, covered, for up to 1 week. Let the cookie dough sit at room temperature for 30 minutes before enjoying, or add a few tablespoons of water/milk to loosen it up.
To freeze: Place portions of the cookie dough in an airtight container and store it in the freezer for up to 6 months.
Frequently asked questions
You can bake this cookie dough into a giant cookie, but you’ll need to remove it from the oven once it begins to look ‘cooked’. Alternatively, you can make my protein cookies instead.
Depending on the recipe, protein powder can replace flour. However, you cannot simply swap out flour with protein powder, as it will affect the overall recipe.
While some protein powders have no added sugar, Many types of protein powders do contain it. Be sure to check the nutritional label carefully to ensure there are no hidden sugars.
Protein Cookie Dough
Video
Ingredients
- 1 cup vanilla protein powder 100g
- 1/2 cup peanut butter 125g, or any nut or seed butter
- 1/4 cup maple syrup 60ml, or honey/sugar free maple syrup
- 1-4 tablespoons water * See notes
- 1/4 cup chocolate chips 40g, optional
Instructions
- In a small bowl, whisk together the peanut butter and maple syrup until combined. Slowly add in the protein powder until a thick and crumbly texture remains.
- Using a tablespoon, add enough water until a thick consistency remains. The dough should look thick, soft, and scoopable, like classic cookie dough. Fold through the chocolate chips or mix-ins of choice. When properly mixed, the dough should hold together easily when pressed with a spoon.
- Enjoy immediately or chill for 30 minutes for a more firm edible cookie dough.
Notes
Nutrition
More high protein desserts
If you enjoy this protein cookie dough, I have some other high protein dessert recipes to try next:
- Protein brownies– Rich, fudgy, and naturally flourless. I love how they need just four wholesome ingredients.
- Protein mug cake– One of my favorite post-dinner treats that tastes indulgent and satisfies the sweet tooth.
- Protein muffins– Quick and easy muffins that are great for meal prepping.
- Protein banana bread– I think I prefer this to traditional banana bread. It’s super moist and freezes well, too.
Originally published October 2021
I prepared the cookie dough and it was delicious. I used Soya milk and I’m very happy with the results. Thanks a lot. Love all your recipes. 🤗
Why can you not use whey protein?
Hi Noelle! It becomes super sticky really quickly. You need a slow releasing protein powder or a blend for it to have the appropriate thickness.
Thank you!
Can you use a protein shake instead of protein powder?
Thank you , been using low carb diet and I made cookie dough made with choclate protein powder and almond butter ,mixed in a little coconut milk tastes like an almond joy chocolate bar ..without the sugar and extra calories 😋 thank you
Awesome, super fast fast fix for a healthier alternative to chocolate chip cookie dough. Really good!
Amazing just what I needed when the sweet cravings hit
I absolutely love all the recipes I’ve tried you are truly talented and I appreciate you. I’m a Bariatric patient and your recipes have been very instrumental in my journey. Thank you. God bless you
Made this for a AM snack as I was following the instructions I was confused. Was I suppose to eat right out of the bowl? Was I suppose to use my cookie scooper? They were delicious tho I just used my cookie scooper and stored in fridge.
Loved it! Used a salted caramel protein powder instead and mixed in dates. Savoured it till the end!
Very tasty treat to have in the fridge!
So good
So I know you recommend a good vanilla casein protein powder, but there are many vanilla casein protein powders that taste horrible (I’ve been reading numerous reviews online for which taste the best but no luck finding many for casein ones that I trust). Which brand name do you personally use for this recipe? It’s not like you are endorsing it but just what you personally like. You don’t have to send me a link if there are business rules prohibiting it in your situation. I can search it myself once I know the name brand. I think your recipes have shown your taste judgement is very spot on so I trust your judgement on flavors. Thanks for your help.
You said to use a good quality vanilla protein powder. I accidentally got one that looked like good quality on paper but tasted horrible. Could you please tell me what vanilla protein powder you use?
Love vanilla casein
First time making – it’s incredible! Fighting the family I’ve it 🙂
This was just the quick and easy protein cookie dough recipe I needed!! I was concerned the protein powder flavor would be overwhelming but I could barely taste it, it just tasted like peanut butter cookie dough! I think this will become my new healthier dessert recipe when I want something sweet after dinner 🙂
I was expecting this to taste a lot worse than it did. I surprisingly loved the taste and the texture, I was expecting to have to add sugar for flavour but I didn’t need it at all. Definetely something I will make again.