Protein Cookie Dough Recipe Easy Healthy High Protein Dessert
This easy protein cookie dough is a healthy, high-protein dessert that tastes just like classic cookie dough but is safe to eat raw. It’s creamy, satisfying, and perfect for post-workout snacks or guilt-free treats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus optional 15-30 minutes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup oat flour (100g) (use certified gluten-free if needed)
- 1/2 cup vanilla protein powder (50g, whey or plant-based)
- 1/3 cup natural peanut butter (80g, or almond/sunflower seed butter)
- 3 tablespoons maple syrup (45ml, or honey/agave/sugar-free syrup)
- 3–4 tablespoons milk of choice (45-60ml, such as almond, oat, coconut, or dairy milk)
- 1/3 cup mini chocolate chips (55g, dairy-free if needed)
- 1 teaspoon pure vanilla extract (5ml)
- Pinch of sea salt
Instructions
- If making your own oat flour, blend 1 cup old-fashioned oats in a blender or food processor until fine and powdery.
- In a mixing bowl, whisk together oat flour, vanilla protein powder, and a pinch of sea salt.
- Add peanut butter, maple syrup, 3 tablespoons milk, and vanilla extract. Stir until mostly combined (it will look crumbly at first).
- If the dough is too dry, add an extra tablespoon of milk (up to 4 tablespoons total), one at a time. If too wet, sprinkle in a teaspoon of oat flour. The dough should be soft but not sticky.
- Fold in mini chocolate chips gently.
- Taste and adjust sweetness or salt as desired.
- For best texture, chill the dough in the fridge for 15-30 minutes (optional).
- Scoop into bites or serve with a spoon. Enjoy!
Notes
Taste your protein powder first as sweetness varies; adjust maple syrup as needed. For vegan or dairy-free, use plant-based protein, non-dairy milk, and dairy-free chocolate chips. If dough is too sticky, chill longer or add oat flour; if crumbly, add more milk. Store in fridge up to 5 days or freeze for up to a month. Do not substitute coconut flour for oat flour.
Nutrition
- Serving Size: About 1/8 of the recipe (approximately 2-3 tablespoons)
- Calories: 170
- Sugar: 6
- Sodium: 60
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 9
Keywords: protein cookie dough, healthy dessert, high protein snack, edible cookie dough, gluten-free, dairy-free, vegan option, post-workout snack, easy dessert, no bake