Craving something sweet but want to keep it healthy? This Edible Protein Cookie Dough made with protein powder, sugar-free maple syrup, and chocolate chips, is the perfect guilt-free treat. It's keto-friendly, low-carb, gluten-free, and sugar-free so it works for a variety of dietary needs!
This Edible Protein Cookie Dough is proof that you don’t have to sacrifice flavor to enjoy a healthy treat. The base is made with protein powder, giving it a boost of satisfying protein to help curb cravings and keep you fueled. Sugar-free maple syrup acts as the perfect natural sweetener, providing a hint of sweetness without added sugar, while sugar-free chocolate chips add those classic bursts of indulgence. What’s even better is that this recipe is naturally gluten-free, making it a safe and delicious option for anyone avoiding gluten. It’s also low-carb and keto-friendly, ideal for those following a low-carb lifestyle or looking to stay in ketosis. Whether you’re enjoying it by the spoonful or using it as a topping, this cookie dough is a healthy twist on a classic favorite!
Looking for other healthy dessert recipes? Try my Vegan Avocado Chocolate Mousse, Chocolate Covered Dates or Healthy Bananas Foster.
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Ingredients
Here's what you need to make Edible Protein Cookie Dough:
- Protein Powder - Protein powder forms the base of this recipe, giving it a creamy texture while boosting protein content. Look for your favorite vanilla or unflavored protein powder in the health and fitness section of the grocery store or at specialty health food stores. You can use traditional whey protein powder in this recipe or a plant-based vegan protein powder. Be sure to use a sugar-free or low-sugar protein powder if you want your cookie dough to be low-carb or keto-friendly. Here's a link to my favorite sugar-free Creamy Vanilla Protein Powder, use code: HMHF for 10%.
- Peanut Butter - Peanut butter adds creaminess and a nutty flavor that complements the cookie dough perfectly. Opt for a natural, unsweetened variety to keep the recipe low-carb, and check the nut butter section for brands with minimal ingredients.
- Almond Milk - Almond milk is a great dairy-free, low-calorie liquid option to add moisture to your cookie dough if it feels too dry. You can find it in the dairy or plant-based milk section of most grocery stores.
- Sugar-Free Maple Syrup - Sugar-free maple syrup (use code: HEALTHYMOM for 10% off) provides just the right amount of sweetness without added sugar, keeping this recipe keto-friendly and low-carb. Find it in the syrup aisle, often near other sugar-free or diet-friendly sweeteners.
- Vanilla - Vanilla extract enhances the flavor of the cookie dough, giving it a rich, warm note. Look for pure vanilla extract in the baking aisle for the best results.
- Salt - A pinch of salt balances the sweetness and brings out the flavors of the other ingredients. Use regular table salt or a fine sea salt, both readily available in the spice aisle.
- Sugar-Free Chocolate Chips - Sugar-free chocolate chips add those delightful pops of crunchy chocolate to the cookie dough. Look for sugar-free chocolate chips in the baking aisle.
See recipe card for quantities.
How to Make Edible Protein Cookie Dough
1. In a mixing bowl, combine the vanilla protein powder, peanut butter, almond milk, sugar-free maple syrup, vanilla, and salt. Stir well until a smooth and cohesive dough forms.
2. Gently fold in the sugar-free chocolate chips. Enjoy the edible cookie dough as-is, or roll it into 1-tablespoon balls and refrigerate for at least an hour before serving for a firmer texture.
Hint: If the dough feels too sticky to handle, pop it in the fridge for 10-15 minutes to firm up before rolling it into balls or serving. If it feels too dry, add extra almond milk one splash at a time until the texture is easy to work with.
Substitutions
Want to substitute an ingredient in Edible Protein Cookie Dough? Here's how:
- Vanilla Protein Powder - Use chocolate or unflavored protein powder for a different flavor profile. For a plant-based option, swap with a vegan protein powder.
- Peanut Butter - Almond butter, cashew butter, or sunflower seed butter work well as alternatives. For a nut-free option, use tahini or soy nut butter.
- Almond Milk - Use an equal amount of regular cow's milk or any plant-based milk of your choice.
- Sugar-Free Maple Syrup - Swap with sugar-free honey, a low-carb syrup alternative, or agave nectar if not following a low-carb diet.
- Vanilla - Use vanilla bean paste for a richer flavor or almond extract for a slightly nutty twist.
- Salt - Any type of salt will work, but a fine sea salt or Himalayan pink salt can add a subtle flavor enhancement.
- Sugar-Free Chocolate Chips - Replace with dark chocolate chips or chopped dark chocolate (70% or higher) for a low-sugar option. Vegan or allergen-friendly chocolate chips are great for plant-based diets.
Variations
Try one of these variations of Edible Protein Cookie Dough:
- Nut-Free - Swap the peanut butter with sunflower seed butter or soy nut butter to make this recipe completely nut-free. Be sure to use nut-free chocolate chips to avoid cross-contamination.
- Dairy - Use a plant-based protein powder and vegan chocolate chips to ensure this recipe is free of dairy. Double-check that all ingredients, like sugar-free syrups, are dairy-free as well.
- Low-Carb/Keto - Stick with the sugar-free maple syrup and chocolate chips as listed, and ensure your protein powder is low in carbs. Avoid any sweetened nut butters to keep the recipe keto-friendly.
- Vegan - To make this recipe vegan, choose a plant-based protein powder and vegan, sugar-free chocolate chips. Also, confirm that your sugar-free maple syrup is certified vegan.
- Chocolate Edible Protein Cookie Dough - Use chocolate protein powder instead of vanilla a for a double chocolate treat.
Equipment
This equipment comes in handy when making Edible Protein Cookie Dough:
- Mixing Bowl - A medium to large mixing bowl is needed to combine all the ingredients into a smooth, cohesive dough. This will give you enough space to stir everything together without spilling.
- Measuring Cups and Spoons - Measuring cups and spoons are essential for accurately portioning the ingredients, ensuring the recipe comes out just right. Use them for the protein powder, peanut butter, maple syrup, and other ingredients.
- Spatula or Spoon - A spatula or large spoon is necessary for stirring the dough and folding in the chocolate chips. A spatula works particularly well to scrape down the sides of the bowl.
- Freezer or Refrigerator - A fridge or freezer is needed to chill the cookie dough before serving, especially if you prefer it in a firmer texture or as dough balls.
Storage
Store the edible protein cookie dough in an airtight container in the refrigerator for up to one week.
For longer storage, freeze it for up to three months—just thaw in the fridge overnight or let it sit at room temperature for 20-30 minutes before enjoying.
Top tip
For the best texture, mix the dough until it’s smooth and creamy, but don’t overmix, as it can make the dough too sticky. If you prefer firmer cookie dough, chill it in the refrigerator for 15-20 minutes before serving or rolling it into balls.
FAQ
Yes! This edible protein cookie dough is safe to eat right after mixing since it contains no raw eggs or flour. However, chilling it for 15-20 minutes can give it a firmer, more traditional cookie dough texture.
This recipe is designed to be eaten raw, so it’s not ideal for baking. If you’d like to make protein cookies, consider using a recipe specifically designed for baking.
If the dough is too dry, add a splash of almond milk to loosen it up. If it’s too sticky, chill it in the fridge for 10-15 minutes or add a little more protein powder to firm it up.
Related
Looking for other easy dessert recipes like this Edible Protein Cookie Dough? Try these:
Pairing
Serve this Edible Protein Cookie Dough with one of these dinner recipes for a balanced meal the family will love:
Recipe
Edible Protein Cookie Dough
Ingredients
- ¾ cup vanilla protein powder
- ½ cup peanut butter
- 2 Tablespoons sugar-free maple syrup (use code: HEALTHYMOM for 10% off)
- 2 Tablespoons almond milk
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup sugar-free chocolate chips
Instructions
- In a mixing bowl, combine the vanilla protein powder, peanut butter, almond milk, sugar-free maple syrup, vanilla, and salt. Stir well until a smooth and cohesive dough forms.
- Gently fold in the sugar-free chocolate chips. Enjoy the edible cookie dough as-is, or roll it into 1-tablespoon balls and refrigerate for at least an hour before serving for a firmer texture.
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
Shannon
I can’t stop eating this!