Edible Protein Cookie Dough (Print Version)

High-protein no-bake cookie dough with chocolate chips, a quick and satisfying healthy treat.

# What You Need:

→ Dry Ingredients

01 - 1 cup oat flour, certified gluten-free
02 - 1/2 cup vanilla or unflavored protein powder
03 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

04 - 1/3 cup natural almond butter or peanut butter
05 - 1/4 cup maple syrup or honey
06 - 2 tablespoons milk of choice, dairy or plant-based
07 - 1 teaspoon pure vanilla extract

→ Mix-ins

08 - 1/3 cup mini chocolate chips, dairy-free optional

# How To Make It:

01 - In a medium mixing bowl, whisk together oat flour, protein powder, and salt until evenly distributed.
02 - Add almond butter, maple syrup, milk, and vanilla extract to the dry mixture. Stir with a spatula until a thick, smooth dough forms.
03 - Gently fold chocolate chips into the dough, distributing them evenly throughout.
04 - If the dough appears dry, add additional milk one tablespoon at a time until the desired consistency is achieved.
05 - Scoop dough into tablespoon-sized balls using a measuring spoon or enjoy directly from the bowl as preferred.

# Expert Advice:

01 -
  • It takes 10 minutes to make and requires zero baking, perfect for when you want something now, not later.
  • You get real protein and whole grains without any of that processed taste that usually comes with fitness snacks.
  • The chocolate chips scattered throughout make it feel like you're eating dessert, which honestly makes healthy eating feel less like a chore.
02 -
  • The dough will thicken slightly as it sits because the oat flour continues to absorb moisture, so if it seems a little loose at first, give it five minutes and taste again before adding more milk.
  • Not all protein powders are created equal in this recipe. Some are grittier or have strong flavors that dominate, so if you have a vanilla protein powder you love in shakes, try that one first.
03 -
  • Use a tablespoon or small cookie scoop to form consistent balls that look impressive and eat at the same rate, which matters more than you'd think if you're sharing.
  • If your nut butter is the natural kind with oil separation, make sure it's fully mixed before measuring, otherwise your dough might end up too oily or too dry.
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