Is protein cookie dough safe to eat raw?

Yes! This recipe is made without eggs and uses heat-treated flour or oat flour, making it safe to eat raw.

How do I make protein cookie dough without dairy?

Use plant-based protein powder and swap dairy ingredients for almond milk and vegan chocolate chips.

Can I eat protein cookie dough before a workout?

Yes! It’s a great pre-workout snack with protein and healthy carbs for sustained energy.

How do I make my cookie dough sweeter without sugar?

Use mashed banana, dates, honey, maple syrup, or a sugar-free sweetener like stevia or monk fruit.

What’s the best way to store leftover cookie dough?

Keep it in the fridge or roll it into small bites and freeze for an easy, grab-and-go snack.

Boost Your Energy with This Protein Cookie Dough Recipe

Name: Protein Cookie Dough Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Healthy
Ingredients: 80g (¾ cup) oat flour (or almond flour); 40g (½ cup) vanilla or chocolate protein powder; 2 tbsp coconut flour (for extra thickness); ¼ tsp salt; ¼ tsp cinnamon (optional); 2 tbsp peanut butter (or almond butter for a milder flavor); 2 tbsp honey or maple syrup (for natural sweetness); 1 tsp vanilla extract; 60ml (¼ cup) unsweetened almond milk (or dairy milk); 50g (¼ cup) dark chocolate chips; 1 tbsp chopped nuts (almonds, walnuts, or pecans); 1 tbsp unsweetened shredded coconut

Ingredients

Scale

Dry Ingredients:

80g (¾ cup) oat flour (or almond flour)
40g (½ cup) vanilla or chocolate protein powder
2 tbsp coconut flour (for extra thickness)
¼ tsp salt
¼ tsp cinnamon (optional)

Wet Ingredients:

2 tbsp peanut butter (or almond butter for a milder flavor)
2 tbsp honey or maple syrup (for natural sweetness)
1 tsp vanilla extract
60ml (¼ cup) unsweetened almond milk (or dairy milk)

Mix-ins (Optional):

50g (¼ cup) dark chocolate chips
1 tbsp chopped nuts (almonds, walnuts, or pecans)
1 tbsp unsweetened shredded coconut

Instructions

Combine Dry Ingredients – In a large bowl, whisk together oat flour, protein powder, coconut flour, salt, and cinnamon.
Mix Wet Ingredients – In another bowl, mix peanut butter, honey (or maple syrup), vanilla extract, and almond milk until smooth.
Form the Dough – Gradually add the wet mixture to the dry ingredients, stirring until a thick dough forms. If too dry, add a bit more almond milk (1 tsp at a time).
Add Mix-ins – Fold in chocolate chips, nuts, or any other mix-ins of choice.
Enjoy Immediately or Store – Eat the cookie dough right away or refrigerate for a firmer texture.

Notes

For a Softer Dough: Add an extra tablespoon of almond milk.
For a Thicker, Cheesecake-Like Texture: Add 2 tbsp Greek yogurt.
For a Low-Carb Option: Use almond flour instead of oat flour and a sugar-free sweetener.
For Extra Sweetness Without Sugar: Try mashed banana or dates instead of honey.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Author: Chef EL
Prep Time: 5
Category: Snack, Dessert
Method: No-Bake
Cuisine: Healthy, American
Diet: Low Fat

Nutrition

Serving Size: Per Serving
Calories: 230 kcal
Sugar: 8g
Sodium: 50mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 12g
Cholesterol: 5mg