My Healthy Cookie Dough with protein powder is the best high protein dessert to satisfy that sweet tooth. No bake and ready in 10 minutes!
Don't get me wrong, I love a warm, gooey chocolate chip cookie, but arguably eating the raw cookie dough is more fun. However, from a food safety perspective, that is NOT a good idea! I won't shame you if you do it... but I think you should be making this protein cookie dough instead!
You heard it here, you can make edible cookie dough with protein powder and it's one of my favorite high protein sweet treats. We use Greek yogurt, protein powder, and a couple other simple ingredient for a healthier dessert that still hits the spot.
Why This Recipe Is Dietitian Approved
- Nutrient-dense sweet treat. I'm all for honoring your cravings with the real thing, but sometimes I want some extra nourishment with that treat. I love this protein cookie dough because it has some bonus protein and fibre, for a dessert with benefits.
- High protein. We make this cookie dough with protein powder, Greek yogurt and peanut butter for 17g of protein per serving.
- Quick and easy. There's only 5 minutes of prep, so you can whip this protein cookie dough up the second your craving hits
Ingredients
Peanut butter. I like using runny, natural peanut butter in this recipe for the best consistency. I recommend looking for peanut butter with one ingredient: roasted peanuts.
Maple syrup. For natural sweetness! Maple syrup provides the perfect rich caramel-like sweetness to simulate a classic cookie dough flavour, and you only need 1 tbsp.
Greek yogurt. For creaminess! I typically use plain Greek yogurt as I find the maple syrup provides enough sweetness however if you only have vanilla Greek yogurt, you can leave out the maple syrup.
Protein powder. I usually use Nuzest smooth vanilla protein powder as I really like the taste and consistency, however any protein powder of your choice will work (you can even get creative with the flavours).
Oat flour. We do require a bit of flour in this recipe to create the perfect cookie-dough consistency. I use oat flour to provide a little extra fiber though, you can also use almond flour or even all purpose flour (see FAQs) if you prefer.
Salt. This is necessary to break up the sweetness of the protein powder and maple syrup, creating the perfect cookie dough flavour.
Mix ins. Chocolate chip, M&Ms, oats etc. Think of all your favourite cookie mix ins and add them!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a medium bowl mix together peanut butter, Greek yogurt, maple syrup (and vanilla extract if using) until smooth.
- To the same bowl, stir in protein powder, oat flour and salt. Mix well.
- Add mix ins and stir again. Place in the freezer for about 5 minutes to chill and firm up slightly. Enjoy!
Substitutions and Variations
To make gluten-free: use a certified gluten-free oat flour or substitute with almond flour.
To make dairy-free: use a thick dairy-free yogurt of choice.
To make nut-free: use an equal amount of seed butter like this one.
Get creative with your mix-ins!
- Trail mix cookie dough: add oats, chopped pretzels, M&Ms and chopped nuts
- Oatmeal cookie dough: add oats, dried coconut and chocolate chips
- Double chocolate cookie dough: substitute the vanilla protein powder for chocolate protein and add chocolate chips
- Sweet and salty: add crushed pretzel pieces, chopped nuts and dark chocolate chips
Equipment
Storage
Protein cookie dough can be stored in an airtight container in the fridge for up to 5 days. For best results, I recommend placing it in the freezer for a few minutes before enjoying, so it firms up for that true cookie dough texture.
I do not recommend freezing this recipe, as the Greek yogurt will not freeze very well, altering the texture.
Top Tips for Success
The flavour of your protein powder will significantly impact how this cookie dough tastes! Make sure you are using a protein powder you enjoy. We don’t want one that is too chalky or “protein-tasting”! If you don't enjoy the taste of protein powder, I recommend substituting with an unflavoured option such as collagen.
For the best texture and flavour, I really recommend placing this in the freezer for a few minutes before enjoying it. I know it’s hard to wait but I promise it's worth it!
Frequently Asked Questions
You may not know this, but raw all purpose flour can actually cause food poisoning. If you use it, I recommend heat treating it by baking in the oven at 350F for 10 minutes.
Yes! You need to add some type of flour. I have tested this recipe in various ways, including using all protein powder and no flour. I find the addition of oat flour creates the perfect texture for this cookie dough!
Unflavoured options such as collagen are a great substitution! They still provide a significant source of protein without any weird flavour.
More High Protein Dessert Recipes
I'm all for a high protein sweet treat!
- Cottage Cheese Cookie Dough Bark
- Chickpea No Bake Cookie Dough Bites
- Vegan Protein Cookies
- Chocolate High Protein Mug Cake
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make cookie dough with protein powder, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
No Bake Protein Cookie Dough
Ingredients
- 2 tablespoon natural peanut butter
- ¼ cup plain Greek yogurt (plus more as needed)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract optional
- 2 tablespoon vanilla protein powder
- 3-4 tablespoon oat flour or almond flour
- Pinch of salt
- 3 tablespoon of mix-ins of choice chocolate chips, M&Ms, oats, etc.!
Instructions
- In a medium bowl mix together peanut butter, Greek yogurt, maple syrup (and vanilla extract if using) until smooth.
- To the same bowl, stir in protein powder, oat flour and salt. Mix well.
- Add mix ins and stir again. Place in the freezer for about 5 minutes to chill and firm up slightly. If you are still noticing the consistency is too thin- you may increase the amount of oat flour by the teaspoon until your desired consistency is reached. Enjoy!
Teresa O'Kelley says
Worked perfectly! Satisfied my sweet tooth. I feel good about my choice!
Note: working with what I had, I substituted honey for the maple syrup, honey almond butter for the peanut butter, and cookies and cream protein powder for vanilla. The almond flour gave it the gritty texture I was wanting. All the protein with my mini chocolate chips satisfied my craving. Thank you!
Karalyn says
I’ve made this probably 20 times at this point! My favorite treat!!