Okay, friends, let’s just pause for a moment and appreciate how incredible it is that in our modern age, we can whip up healthier, edible cookie dough from simple ingredients in about five minutes flat. Mind. Blown. I’ve personally contributed to the mountain of recipes online, and I’ve perused the internet for years, searching for “the one.”
And after all that searching and experimenting, I truly believe I’ve cracked the code. I’ve created the best healthy edible cookie dough with this recipe.
Why does this recipe take the cake (or, well, the cookie dough)? Because it’s near indistinguishable from regular, indulgent edible cookie dough – the kind made with butter, eggs, a ton of sugar, and heat-treated flour (what a pain!). Yet, this version is made with a few simple, good-for-you ingredients (nothing specialty like light butter etc), all blended together in minutes.
It hits all the right notes: the perfect calorie, sugar, and protein ratios. And here’s the magic: even though it uses a bit of almond flour, you won’t get that pesky graininess. Plus, despite the protein powder, the real maple syrup (or honey!) completely offsets any potential “protein taste.” The end result? Pure, unadulterated cookie dough bliss.
This product will be exactly the thing you want to add to your ice cream, swirl into your yogurt bowls, or, let’s be honest, just spoon straight into your mouth.
Here’s another pro-tip: This dough actually has enough protein to be considered a homemade protein bar. Seriously! All you have to do is shape it into bars and let them set in the fridge or freezer. If you’re going that route, you might want to reduce the sweetener a touch. No need to spend $3-$4 a pop on some chalky, weird-tasting, non-real-food bar that’s been sitting on a grocery store shelf for a year.
Please, please, please do yourself a favor and try this. You will not be disappointed!
Recipe inspired by this creation https://cheatdaydesign.com/cookie-dough/
Mini-batch Protein Cookie Dough
Ingredients
Dry ingredients
- 1/4 cup oat flour (30 g) just blend oats until flour like
- 1 1/2 scoop (plant-based) protein powder (45 g) you will need more milk for plant-based protein. I used whey/casein blend PEScience.
- 1 tbsp almond flour (7 g) coconut flour or more oat flour might work
Wet ingredients
- 1 tbsp (plant) butter, melted (14 g) sub nut/seed butter, I love using tahini, sunbutter or peanut butter
- 1 tbsp maple syrup (21 g) sub sugar free syrup but I think this tastes way better with regular syrup
- 2 tbsp granulated sweetener or sugar (24 g) I used Lakanto monkfruit sweetener
- drop of vanilla
- pinch of salt
- 1-3 tbsp (plant) milk or water (15 g) add gradually as needed, how much you need will depend on your protein powder
Mix-ins
- 1 tbsp chocolate chips (14 g) I chopped mine small, sub any other mix-ins
Instructions
- In a medium bowl mix all dry ingredients. Add all wet ingredients except milk/water, adding enough milk/water gradually to mix everything together without making the dough too wet. Adjust with a little flour or milk/water if needed.
- Fold in chocolate chips. Shape however you like (I made little cookie dough scoops but you can do any shape, even protein bar shape) and let the dough rest in the fridge or freezer.
- Enjoy as cookie dough bites on your ice cream or yogurt bowl, or on its own!
Notes
- If you don’t have oat flour on hand, you can simply blend oats until you get a fine flour. Alternatively you can use heat treated flour which you can make with regular flour in the microwave!
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To Make Protein Bars:
- Press the prepared dough into a small, parchment-lined pan (e.g., a 4×4 inch container).
- Freeze for at least 30 minutes, or until firm.
- Slice into bars and store in an airtight container in the fridge or freezer.