If you’ve been craving a sweet treat that also fuels your body, this High Protein Cookie Dough Recipe is about to become your new best friend. It’s creamy, rich, and packed with protein, making it a guilt-free snack that feels indulgent but supports your energy and fitness goals. Whether you eat it by the spoonful or use it as an addition to your yogurt or smoothie bowls, this recipe blends simple whole-food ingredients that come together in a flash. It’s a classic comfort food twist that’s as satisfying as it is nourishing.
Ingredients You’ll Need
These ingredients keep the recipe straightforward yet deliciously effective. Each one plays a vital role: the oat flour forms a hearty base, the protein powder boosts nutrition, and almond butter adds that creamy, nutty richness we all love. Let’s dive in!
- Oat flour: Provides a wholesome, slightly nutty foundation with great texture.
- Vanilla protein powder: Adds a smooth sweetness and a serious punch of protein to keep you feeling full.
- Almond butter: Brings creaminess and natural fats for richness and mouthfeel.
- Honey or maple syrup: Sweetens the dough naturally without overpowering.
- Almond milk: Ensures the mixture achieves the perfect soft consistency.
- Vanilla extract: Infuses subtle warmth and depth of flavor.
- Dark chocolate chips: Adds delightful bursts of bittersweet chocolate in every bite.
- Pinch of salt: Balances out all the sweetness and enhances the flavors.
How to Make High Protein Cookie Dough Recipe
Step 1: Combine Dry Ingredients
Start by mixing the oat flour, vanilla protein powder, and salt in a large bowl. This creates the dry base and ensures the flavors are evenly distributed before adding the wet ingredients.
Step 2: Add Wet Ingredients and Mix
Next, stir in the almond butter, honey or maple syrup, almond milk, and vanilla extract. Keep mixing until the dough is fully smooth and all components come together in a cohesive mixture.
Step 3: Fold in Chocolate Chips
Gently fold the dark chocolate chips into the dough. This step is crucial for adding texture and those heavenly chocolate pops that make every bite exciting.
Step 4: Chill or Serve
If you like your cookie dough a bit firmer, pop it in the fridge for 10 to 15 minutes. Otherwise, enjoy it straight away—soft, creamy, and utterly satisfying.
How to Serve High Protein Cookie Dough Recipe
Garnishes
Sprinkle a few extra dark chocolate chips on top or add a handful of crushed nuts for crunch. A light dusting of cinnamon or cacao nibs can also enhance the flavor without changing the texture.
Side Dishes
This cookie dough pairs wonderfully with fresh fruit like sliced bananas or strawberries, Greek yogurt for added creaminess, or spread on whole grain toast as a quick snack.
Creative Ways to Present
Try forming the dough into bite-sized balls and rolling them in shredded coconut or chopped nuts for a handy on-the-go snack. You can also use it as a dip for apple slices or celery sticks, turning snack time into a fun and nourishing experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookie dough in an airtight container in the refrigerator for up to 4 days. This keeps the flavors fresh and the texture just right for enjoying later.
Freezing
You can freeze the dough by portioning it into balls on a baking sheet and placing them in the freezer until firm. Then transfer to a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before enjoying.
Reheating
Since this cookie dough is meant to be enjoyed cold or at room temperature, reheating isn’t necessary. Just let frozen portions thaw naturally, or enjoy chilled for a refreshing treat.
FAQs
Can I use other nut butters instead of almond butter?
Absolutely! Peanut butter, cashew butter, or sunflower seed butter will all work well and provide their own unique flavor profile. Just be sure they are smooth for the best texture.
Is it safe to eat this cookie dough raw?
Yes! This recipe contains no raw eggs and uses heat-treated oat flour, making it perfectly safe to eat raw right out of the bowl.
Can I substitute the protein powder?
You can swap the vanilla protein powder for any other flavor or brand you prefer, including plant-based options. Just keep in mind that chocolate or unflavored protein powders will alter the final taste.
How can I make this recipe vegan?
Simply use maple syrup instead of honey, and make sure your protein powder is plant-based and free from animal products.
How many servings does this recipe make?
This recipe yields about two generous servings, perfect for a couple of indulgent snacks or to share with a friend.
Final Thoughts
There’s something so special about whipping up a snack that’s both delicious and packed with nourishment, and this High Protein Cookie Dough Recipe hits the spot every single time. It’s easy to make, thoughtfully balanced, and endlessly versatile. Give it a try—you might just find yourself craving it as much as I do!
Print
High Protein Cookie Dough Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This High Protein Cookie Dough is a delicious and nutritious treat made with oat flour, vanilla protein powder, and almond butter. It’s a no-bake, easy-to-make recipe perfect for a quick snack or dessert that satisfies your sweet tooth while providing a good dose of protein and healthy fats.
Ingredients
Dry Ingredients
- 1 cup oat flour
- ½ cup vanilla protein powder
- Pinch of salt
Wet Ingredients
- ¼ cup almond butter
- 2 tbsp honey or maple syrup
- ¼ cup almond milk
- 1 tsp vanilla extract
Add-ins
- ¼ cup dark chocolate chips
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the oat flour, vanilla protein powder, and a pinch of salt to ensure they are evenly distributed.
- Add Wet Ingredients: Stir in the almond butter, your choice of honey or maple syrup, almond milk, and vanilla extract until the mixture is smooth and fully combined.
- Incorporate Chocolate Chips: Fold in the dark chocolate chips gently to keep chunks evenly spread throughout the cookie dough.
- Chill or Serve: For a firmer texture, chill the cookie dough in the refrigerator for 10 to 15 minutes. Otherwise, it can be enjoyed immediately as a soft and creamy treat.
Notes
- Oat flour can be substituted with gluten-free oat flour for a gluten-free version.
- Adjust sweetness by varying the amount of honey or maple syrup to taste.
- This cookie dough is safe to eat raw as it contains no eggs or raw flour that hasn’t been heat-treated (consider using heat-treated oat flour if concerned about raw flour).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For nut-free option, substitute almond butter with sunflower seed butter and use a plant-based protein powder without nuts.
