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’m hyperfixated on this. I use PEScience’s
Frosted Sugar Cookie cookie dough and SKIPPY Natural Creamy Peanut Butter then Organic Maple Syrup and pool in water until my fav consistency… it’s incredible 😭
I use peanut butter powder as my protein powder. I love peanut butter so it turned out delicious!!😋
YUM!! Peanut butter flavored protein powder is so good.
How much of the chocolate chips?? The recipe here and on Instagram doesn’t specify.
Hi Nora- apologies for that oversight. It’s 1/4 cup 🙂 I’ve updated the recipe card to reflect it.
Can this be made with pb2 powder instead of peanut butter?
I tried this because of the positive reviews and really wanted to like it. Unfortunately, it was the consistency of peanut butter glue. I suppose it could taste like cookie dough if you’ve never had real cookie dough before.
Hi Audrey- I’m sorry to hear you didn’t enjoy it. If it had the consistency of glue, it comes down to the protein powder used. I make it a point to include the options that work best and my tested ones. I don’t recommend whey, which is known to make this turn gluggy/glue like and wouldn’t have the texture of real cookie dough. I hope you try it again using casein, brown rice, or soy, which all yield a fantastic texture that many readers rave about 🙂
Delicious! I read the notes before I mixed the water in and only added a few splashes until it mixed nicely. Such an easy recipe, I’m recommending to friends.
How many tablespoons is 1 serving? How much can this recipe make?
Hi Jess! One serving is 1/3 cup, which is 6 tablespoons 🙂 The entire recipe makes approximately two cups of protein cookie dough.
I really wasn’t expecting it to taste very good based on other recipies I had tried, but this one really does taste like cookie dough and has a great texture too. I used cologen peptide instead of any of the other protein powders and just added a bit of vanilla extract
Is it really supposed to be one full cup of protein powder or is that a typo and just supposed to be one scoop?
Hi Ayrie! No, not a typo 🙂 That’s the appropriate amount of protein powder for this recipe, especially when mixed with nut butter and maple syrup to yield a cookie dough consistency 🙂 For reference, one cup protein powder is about 3 to 4 scoops!
Amazing texture and so delicious!!!
This I tried to make. But it was too much liquid. Maybe next time I need to change something but dont know what
Love it!, it came out the perfect texture and the flavors are perfect!
I am shocked at how close this tastes to real cookie dough. I think the protein powder makes the difference here (the vanilla casein linked in article).
I really must start making cookie dough. I never made it by myself.
Extremely sticky! I had to add some flour but it did taste nice!
This was great, turned out to have the texture of caramel and reminded me of a filling you’d get in a candy bar. I used half real maple syrup, half zero calorie one to lower the calories and sugar a bit more. I’m excited to experiment, I’d like to see if baking powder would fluff it up without ruining the taste or texture and if adding oat flour would give it more of a dough texture.
Love love love your protein cookie dough- It tastes just like cookie dough!!!!
Absolutely delicious. Thank you!
If I make more of this, I mean more amount, Can I put the rest in freezer?
yes, it says you can
I really need to make this. I never made cookie dough before and it should be so tasty.
What protein powder and peanut butter do you use to get 30 grams of protein per serving? A 1/2 cup of peanut butter is around 30 grams of protein and 1 cup of protein powder is around 60 grams. That is only 90 grams total. With 6 servings that puts the protein per serving around 15 grams.
It tastes great! But the nutrition facts just dont seem to add up?
Hi Jill! I’ve recently retested the recipe and improved the flavor and texture, while also providing metric measurements. Because of the new formula, each serving works out to be 21 grams. 1 cup of protein powder is isn’t 60 grams of protein though, it’s closer to 100grams of protein (around 3-4 scoops in 1 cup).
Hope this helps 🙂
one cup of protein powder or one scoop?
I’ve made this with one cup before, and just adjusted the liquid to compensate