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 30 grams of protein.
Love high protein desserts? Try my protein brownies, protein mug cake, protein muffins, and protein banana bread next.
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!
Table of Contents
Why I love this recipe
- 30 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. 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
Ingredients needed
- 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 gives the cookie dough extra sweetness and some lovely vanilla flavor. 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.
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. I know some of you like the more crumbly 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 add some other sweeteners, like stevia, monk fruit, or your preferred sweetener of choice.
- Make protein cookie dough bites. If I’m doing some meal prep, I love to make a double batch of cookie dough and roll them into balls for a little post-dinner sweet treat or when the cookie cravings strike.
- Lower the fat. If you want to cut down on the fat, you can swap out half the peanut butter with powdered peanut butter or PB2.
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 you make, protein powder can replace flour. However, you cannot simply swap out flour with protein powder, as it will affect the overall recipe.
While there are some protein powders with no added sugar in them, Many types of protein powders do contain it. Be sure to check out the nutritional label carefully to ensure there are no hidden sugars in it.
More protein powder treats
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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.
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Using a tablespoon, add enough water until a thick consistency remains. Fold through the chocolate chips or mix-ins of choice.
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Enjoy immediately or chill for 30 minutes for a more firm edible cookie dough.
TO STORE: Cookie dough can be stored in the refrigerator, 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 airtight containers and store them in the freezer for up to 6 months.
Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 30gFat: 10gSodium: 119mgPotassium: 180mgFiber: 3gVitamin A: 36IUCalcium: 54mgIron: 1mgNET CARBS: 3g
Originally published October 2021, updated and republished August 2024
