This Protein Cookie Dough recipe is packed with protein, and made with whole food ingredients like nut butter, oats, protein powder, and maple syrup. Perfect for weekly meal prep or a as a healthy and satisfying snack.
If you've ever had a craving for raw cookie dough, but also wished you could enjoy something safe and satisfying, this is the recipe for you!
Since this recipe has no raw flour (or flour at all) and no eggs, it's completely edible. It's also made with protein powder and nut butter, making it high in both protein and healthy fats (source).
Reasons To Love This Recipe:
- It's protein-packed. With each one of these cookie dough protein bites having 6 grams of protein, it's easy to throw a few in your bag for a quick and satisfying snack.
- Made with simple ingredients. You'll need just a few basic ingredients like nut butter, oat flour (or ground oats), maple syrup, and your favorite vanilla protein powder.
- A delicious sweet treat. If you're like me and you have a bit of a sweet tooth, but still want to hit your protein goals, this raw cookie dough dupe is for you!
- Edible cookie dough recipe. Since this high protein cookie dough is made with no eggs and no flour, it's completely edible when raw. This makes it a great healthier alternative for when the craving hits.
Source: Say No to Raw Dough - CDC
- Nut butter: You have the option to select whatever natural nut butter you like best. I personally prefer the versatility of peanut butter, but cashew butter or almond butter are some tasty options.
- Protein powder: Use your favorite vanilla protein powder (or vegan protein powder, if needed). You'll need 60 grams, which was ½ cup + 2 tablespoons for the brand I use.
- Oat flour: This can be purchased in the baking aisle of your local grocery store, but is also easy to make your own with oatmeal in a food processor or blender.
- Maple syrup: Make sure to use pure maple syrup, not pancake syrup. Agave can work as a substitute, but honey has a distinct taste and I wouldn't recommend it.
- Vanilla: A little bit of vanilla extract is suggested as a base flavor, but feel free to add your favorite flavors and extracts to customize your protein cookie dough.
- Mix-ins: Select your mix-ins according to the specific cookie dough flavor you want to create. Opt for mini chocolate chips for a classic chocolate chip cookie dough, white chocolate chips, or M&M's for a delightful twist, as examples.
- Cookie scoop: I like to use a medium cookie scoop for portioning the dough, and it works perfectly for so many different recipes. It really helps give that freshly scooped cookie dough look, which adds to the experience.
- Baking sheet: I like to use a quarter size baking sheet for making this recipe, although a regular plate can be used in a pinch.
Step one: Add the protein powder, oat flour, nut butter, maple syrup, and vanilla extract to a large bowl.
Step two: Mix everything together until well combined.
Mixing in the Goodies
Step three: Add the mix-ins of your choice to the protein cookie dough.
Tip: If you want a variety of flavors just divide the dough into 2-3 different bowls.
Step four: Mix everything together until the chocolate chips, M&M's, etc are well distributed.
Chilling the Dough
Step five: Use a cookie scoop to portion the cookie dough (or heaping tablespoons full).
Step six: Transfer the scooped edible cookie dough to a baking sheet or plate.
Transfer to the freezer to chill 1 hour before serving or storing for later.
- After your protein cookie dough has chilled place them in an airtight container or a freezer bag for storage.
- Keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Top tip: If taking your protein cookie dough for a quick snack at work or school, toss them into your lunch bag frozen - they will be completely thawed by the afternoon!
- Chocolate chip cookie: Use mini chocolate chips, and use peanut butter OR cashew butter as your base.
- Peanut butter cookie: Add chopped peanuts as your mix-ins and use peanut butter as your base.
- Monster cookie: Add mini M&M's and a small amount of mini chocolate chips.
- Birthday Cake: Use cashew butter or almond butter as your base and sprinkles as your mix-in. Add butter extract and almond extract to taste.
- Toffee chip: Use almond butter as your base and add toffee bits (or heath bits) as your mix-in.
- Peanut butter oatmeal: Leave 1-2 tablespoons of the oatmeal whole, and add chopped peanuts or Reese's pieces as your mix-ins.
- Nut butter. Make sure that you use a natural nut butter (one with just nuts and salt on the ingredient list) for this recipe. Standard nut butters like Jif will not result in the desired consistency, so make sure your brand has the oil on top.
- Protein powder. For the best results you should weight your protein powder. That's because some brands are more dense than others, and so volume measurements aren't as accurate. My brand works out to ½ cup + 2 tablespoons for 60 grams.
- Customize. The best thing about these protein cookie dough bites is how easy they are to customize to your taste. Feel free to get creative with extracts and mix-ins. You could even try chocolate protein powder!
Vegan: Use your favorite vegan protein powder (AKA plant based protein powder) instead of whey protein powder.
Low carb: Instead of the oat flour, try using almond flour, coconut flour, or a combination of the two. Substitute the maple syrup for a liquid low carb sweetener, and use sugar-free mix-ins.
Gluten-free: This recipe is gluten-free as written, but if you are celiac you should purchased certified gluten-free oats (or oat flour).
If you loved this edible protein cookie dough recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Protein Cookie Dough
- 1 cup creamy natural peanut butter or nut butter of choice (*must be natural, the kind with oil separating out)
- 5 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup oat flour **see notes
- 60 grams tablespoons vanilla whey protein powder approx. ½ cup + 2 tablespoons
- ⅓ cup mix-ins of your choice mini chocolate chips, m&m’s, chopped nuts, etc
- Add the peanut butter, maple syrup, vanilla extract, oat flour, and protein powder to a large bowl.
- Mix everything together with until well combined.
- Add the desired mix-ins into the dough, and fold it in until completely combined. If you want to make a variety of flavors, divide your dough into 2 or 3 portions and add 2-3 tablespoons per section of dough.
- Use a cookie scoop to portion the dough, then release them onto a baking sheet lined with parchment paper.
- Freeze for 1 hour, or until firm.
- Place the chilled cookie dough into an airtight container. Store in the fridge for up to 1 week, or transfer to the freezer for storage for as long as 2 months.
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