Made with just 6 ingredients, this high protein edible cookie dough is delicious as a snack or dessert. The batter comes together in just minutes and you can scale the recipe up or down to make a single serve size! It's gluten free and you can make this with your favorite protein powder so it can be be vegan or dairy free too!
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high protein edible cookie dough highlights
- No complicated or odd ingredients like cottage cheese or chickpeas.
- A great base for mixing in different flavors like marshmallows, pretzels, nuts, dried fruit, and more!
- Totally safe to eat raw thanks to almond flour that's pasteurized and no eggs.
- It tastes like real cookie dough!!
- Thanks to the protein, there's no blood sugar spike (and crash).
- The perfect family-friendly snack that can be taken on the go to soccer practice, to a hike, and more!
When I was young, I went to an in home daycare. The daycare provider made all sorts of wonderful snacks, desserts, and lunches. It's where I learned so many cooking basics and was inspired by cooking.
She made these delicious cookies - like SO delicious. But, we were never allowed to eat the batter. Which I get now since it was a business that had to abide by laws and ensure safety. But as a kid, this was the one thing that was so upsetting.
Fast forward to me going on a protein ball recipe spree with monster cookie protein bites, brownie protein balls, and protein balls without protein powder, it dawned on me that the texture is so similar to cookie dough. And thus, this high protein edible cookie dough recipe was created to fulfill my childhood dreams.
ingredients & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See recipe card for quantities for this protein cookie dough without peanut butter.
- Almond flour: I love using almond flour because it's pasteurized so safe to eat raw, high in protein, and has the perfect texture without having to blend it or do anything else.
- Vanilla protein powder: Use your favorite protein powder, just be sure you like the taste because you will taste it.
- Cashew butter: use drippy and creamy cashew butter. Almond butter or peanut butter will work too. If using peanut butter, just know this will become a peanut butter cookie dough because the flavor is very strong.
- Mini chocolate chips: I ALWAYS recommend using mini chips in these sort of recipes because you get more in each bite. Feel free to use sugar free or other. Use Enjoy life or other vegan option as needed. I also like to chop up a Hu bar to keep it paleo.
- Vanilla extract & salt
variations
- Make it nut free: Use oat flour in place of almond flour and sunflower butter instead of cashew butter.
- Protein cookie dough without protein powder: To do this, swap the protein powder for additional almond flour and add a little more cashew butter as needed. You can also hop over to my S'mores Cottage Cheese Protein Cookie Dough for a protein powder free variation.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
how to make it
Be sure to scroll to the recipe card for the full protein cookie dough recipe!
- Mix it all together, except the chocolate chips
- Add in the chocolate chips
quick recipe video
helpful tips
- Add milk as needed: Depending on how drippy your cashew butter is, you will need more milk. So, add 1 tablespoon at a time until the dough reaches the cookie dough stage.
- If you want it sweeter: You can add a little maple syrup or honey if you want it sweeter.
- Use a hand mixer: This seriously makes it SO much easier to mix since cashew butter is so sticky.
- Double the recipe: This recipe is super easy to scale up or down. So you can make a large batch and freeze it or just make a single serving!
can you make almond flour?
You can by blending raw blanched almonds and then toasting the flour. But, it's a lot of work so if you don't have almond flour, I would just use oat flour (just blended rolled oats) or buy a bag at Costco or another big retailer.
how to make protein cookie dough for one
Use the following measurements to make this a single serve cookie dough:
- 3 tablespoon almond flour
- 1 scoop vanilla protein powder
- ¼ c creamy cashew butter
- 2 tablespoon mini chocolate chips
- ⅛ teaspoon vanilla extract
- pinch of salt
common questions
Nope, almond flour is already treated making this recipe super simple.
Sure, you can sub it with extra almond flour or oat flour. You could also then add collagen to bring it some protein.
troubleshooting
Not the right texture? If it's too dry, add a little more cashew butter or maple syrup (if you want it sweeter) and if it's too wet, add a little more almond flour.
how to store & meal prep it
fridge
This cookie dough can be stored in an air tight container for up to 1 week.
frozen
This protein dough freezes great! To freeze it, scoop it into balls using a cookie scoop or spoon and freeze it on a tray for about 15 minutes. then transfer to a freezer safe container or bag and freeze for up to 3 months. When you want to eat it, just let it thaw for 5-10 minutes on the counter.
meal prep
Double or triple this recipe to have cookie dough for dayssss. Because who wouldn't want that??
Recipe
High Protein Edible Cookie Dough (single serve option)
Ingredients
- ¾ cup almond flour (or oat flour (less protein))
- 4 scoops vanilla protein powder (your favorite brand)
- 1 cup cashew butter (drippy & creamy, almond butter works too)
- ⅓-1/2 c chocolate chips (mini is preferred, vegan or sugar free as needed)
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Before you start!
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Instructions
- Use a hand mixer to mix together the ¾ cup almond flour, 4 scoops vanilla protein powder, 1 cup cashew butter, ½ teaspoon vanilla extract, and ¼ teaspoon salt until a cookie dough consistency forms. If it's too dry, add a little more cashew butter or maple syrup (if you want it sweeter) and if it's too wet, add a little more almond flour.
- Once the texture is right, mix in the ⅓-1/2 c chocolate chips. Measure with your heart! Then enjoy!
Video
Notes
- Add milk as needed: Depending on how drippy your cashew butter is, you will need more milk. So, add 1 tablespoon at a time until the dough reaches the cookie dough stage.
- If you want it sweeter: You can add a little maple syrup or honey if you want it sweeter.
- Use a hand mixer: This seriously makes it SO much easier to mix since cashew butter is so sticky.
- Double the recipe: This recipe is super easy to scale up or down. So you can make a large batch and freeze it or just make a single serving!
- 3 tablespoon almond flour
- 1 scoop vanilla protein powder
- ¼ c creamy cashew butter
- 2 tablespoon mini chocolate chips
- ⅛ teaspoon vanilla extract
- pinch of salt
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Yum!