Protein Cookie Dough

Protein Cookie Dough

This Protein Cookie Dough is a simple five-minute recipe that is perfect for a post-workout snack or a healthy dessert. It is vegan, gluten-free, and keto-friendly, providing 10 grams of protein per serving without any chickpeas or beans.

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Prep Time 5

Total Time 5

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American

Calories: 260

Ingredients Method Notes

Ingredients

1 cup almond flour
1/2 cup vanilla protein powder
1/4 cup unsalted creamy peanut butter
1/4 cup maple syrup
1/4 cup non-dairy milk plus more as needed
1 teaspoon vanilla extract
2/3 cup chocolate chips

Method

In a medium mixing bowl, whisk together the almond flour and vanilla protein powder until no large lumps remain.
1 cup almond flour, 1/2 cup vanilla protein powder
Place the peanut butter in a small microwave-safe dish and heat for about 20 seconds to make it easier to incorporate.
1/4 cup unsalted creamy peanut butter
Pour the slightly melted peanut butter, maple syrup, non-dairy milk, and vanilla extract into the bowl with the dry ingredients.
1/4 cup unsalted creamy peanut butter, 1/4 cup maple syrup, 1/4 cup non-dairy milk, 1 teaspoon vanilla extract
Use a rubber spatula to mix everything together; add 1 to 2 extra tablespoons of milk if the dough feels too crumbly.
1/4 cup non-dairy milk
Add the chocolate chips to the bowl and fold them in gently until they are evenly distributed.
2/3 cup chocolate chips
Enjoy the dough immediately with a spoon or roll it into small individual balls for easy snacking.

Notes

Store the cookie dough in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. For the best flavor and texture, use vanilla pea protein and creamy peanut butter.