Protein Cookie Dough

This protein cookie dough is a simple five minute recipe that is perfect for a post workout snack or healthy dessert. It’s vegan, gluten free, keto friendly, refined sugar free and has 10 grams of protein per serving.

Edible cookie dough that’s completely vegan, gluten free, refined sugar free and has 10 grams of protein per serving?! Sign me up.

This recipe has no chickpeas or beans needed, though I do love my chickpea cookie dough, but instead is made with some almond flour, protein powder, maple syrup, peanut butter and non-dairy milk.

I add a generous amount of chocolate chips, but you can add any fix-ins you like. Chopped nuts, sprinkles for a funfetti twist, whatever you like!

It’s perfect for a little post workout snack, after school snack or healthy dessert. Roll it up into little bites or eat it straight off the spoon! Try my cookie dough protein bars, protein blueberry donuts or protein donuts next!

Why you’ll love this recipe

• Easy to make
• 10 grams of protein per serving
• Healthy but indulgent
• Gluten free & vegan

How to make protein cookie dough

COMBINE DRY. Whisk together the almond flour and protein powder.

MELT PEANUT BUTTER. Add the peanut butter to the microwave and heat for about 20 seconds, just to melt it slightly so it’s easier to work with.

ADD IN WET. Add the peanut butter to the flour and protein mixture along with the maple syrup, milk and vanilla.

MIX. Mix together with a rubber spatula until combined, adding 1-2 more tablespoons of milk as needed to thin to your desired texture.

ADD CHOCOLATE. Fold in the chocolate chips. Leave as is or roll into balls. Store in the fridge for best results and try my protein snickerdoodle cookies next!

Ingredient substitutions

Almond flour. The almond flour will help absorb some of the wet ingredients and give a more classic cookie dough like texture.

If you are nut free, you can likely sub for oat flour, but start with 3/4 cup and add more only as needed since oat flour is more absorbent than almond flour.

Protein powder. I opted to use a vanilla pea protein, but you can also use whey. I recommend sticking with vanilla for the best flavor, but chocolate will work. In this particular recipe, I do not recommend using collagen powder.

Peanut butter. The peanut butter adds a nice rich flavor and some moisture to this protein cookie dough. You can sub for any nut or seed butter such as cashew, almond or sunflower.

Maple syrup. I have test this recipe with both maple syrup and honey, and find maple syrup works best since it’s a bit thinner in texture. I do not recommend granulated sugar here.

Milk. You’ll need about 1/4 cup of any milk of choice. I used almond, but soy, oat or regular cows milk will also work.

Chocolate chips. To keep this refined sugar free, you can use a stevia sweetened chocolate chip. I like using mini chips, but anything goes!

Storage tips

I recommend storing this cookie dough in the fridge. It will keep for up to 1 week in a sealed container.

You can also freeze it! To freeze, I recommend rolling up into little bites, then placing in a container or ziplock bag and freezing for up to 1 month.

You’ll want to let it thaw at room temperature for at least 10 minutes before eating.

Is it keto?

As written, this protein cookie dough is not keto, but all you need to do is swap the maple syrup for a keto friendly liquid sweetener to make it low carb and keto friendly.

Most grocery stores sell a keto “maple syrup” that is sweetened with something like stevia or monk fruit.

I do not recommend leaving out the syrup completely and subbing for regular stevia as the syrup is necessary to add moisture to the cookie dough!

Try these protein recipes next!

• Cake Batter Energy Bites
• Protein Brownies
• Protein Pancakes
• High Protein Banana Muffins

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