Name: Protein Powder Cookie Dough
Prep time: 10 min
Total time: 10 min
Ingredients: 3/4 cup Almond Flour ((note 1)); 1/2 cup Powdered Peanut Butter ((note 2)); 1/2 cup Soy Milk ((note 3)); 1/3 cup Vanilla Protein Powder ((note 4)); 2 tablespoons Maple Syrup ((note 5)); 1/4 cup Mini Chocolate Chips ((note 6))

This Protein Powder Cookie Dough is a simple, high-protein snack ready in under 10 minutes for over 8.5 grams of protein per serving, for 150 Calories, and made with no eggs, no dairy, and no refined sugar.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Prep Time: 10

Total Time: 10

Course: Breakfast, Dessert

Cuisine: American

Servings: 8 serve

Calories: 147.6 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ ¾ cup Almond Flour - (note 1)
▢ ½ cup Powdered Peanut Butter - (note 2)
▢ ½ cup Soy Milk - (note 3)
▢ ⅓ cup Vanilla Protein Powder - (note 4)
▢ 2 tablespoons Maple Syrup - (note 5)
▢ ¼ cup Mini Chocolate Chips - (note 6)

Instructions

In a mixing bowl, stir all the dry ingredients until evenly combined : almond flour, powdered peanut butter, and protein powder.
Add maple syrup, milk, and chocolate chips.
Stir to form a smooth cookie dough, eat by the spoon, or divide into 8 even portions of the same weight and store in the fridge in an airtight container for up to 4 days.

Notes

Note 1: You can’t use all-purpose flour, it’s not safe to eat raw flour. Almond flour is safe to eat raw as it’s basically raw ground almonds. You can swap for oat flour, but you will need more milk as oat flour has more fiber than almonds and will turn the dough dry.

Note 2: You can swap for chocolate powdered peanut butter or powdered almond butter. If you want to use real peanut butter, use my protein cookie dough recipe with peanut butter.

Note 3: Any milk works, but soy milk contains more protein than almond milk or oat milk

Note 4: I tested the recipe with vanilla pea protein powder; other types of protein powder might be more liquid-absorbent and require more liquid.

Note 5: Or sugar-free maple syrup to cut down calories, or agave syrup, or coconut nectar.

Note 6: Or dark chocolate chunks.

Storage: Store the cookie dough in the fridge in an airtight container for up to 4 days. Eat by the spoon, or roll into balls to eat as a single-serve snack.

Baking: I didn’t try baking this cookie dough, and I can’t guarantee it will firm up as a cookie.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 6 simple ingredients to make this recipe. Here’s how to pick and swap them.

Ingredients for Protein Powder Cookie Dough

Almond Flour – This forms the base of your cookie dough, providing a tender texture and a subtle nutty flavor. Since it’s essentially ground raw almonds, it’s safe to eat without baking. If you choose to use oat flour instead, remember it’s more absorbent, so you’ll need to add more milk to get the right consistency.
Powdered Peanut Butter – This is a key ingredient for both flavor and protein. It delivers a concentrated peanut butter taste. You can also use chocolate powdered peanut butter or powdered almond butter for different flavor profiles.
Soy Milk – This milk binds all the ingredients to create a smooth dough. While other plant-based milks work, soy milk provides the most protein. There are even protein-enriched versions.
Vanilla Protein Powder – This is where the significant protein boost comes from! I developed this recipe with vanilla pea protein powder. Keep in mind that different types of protein powder can absorb liquid differently, so you might need to adjust the amount of soy milk to achieve your desired dough consistency.
Maple Syrup – This adds natural sweetness to the cookie dough and helps with its texture. You can use sugar-free maple syrup to reduce calories, or other liquid sweeteners like agave syrup or coconut nectar.
Mini Chocolate Chips – These are optional but add wonderful pockets of chocolate flavor and texture to your cookie dough. You can also use dark chocolate chunks.

This recipe is super simple to make in just a few minutes. Here’s how in pictures.

Mixing Protein Powder Cookie Dough ingredients in a bowl

Combine the dry ingredients in a bowl.

Protein Powder Cookie Dough ready in a mixing bowl.

Incorporate the wet ingredients and chocolate chips and stir until combined.

Carine’s Tips

Let me share a few more tips for a perfect cookie dough.

Flavor Variations – Get creative! Swap the powdered peanut butter for a chocolate version, or use chocolate protein powder to make a rich chocolate cookie dough. You can also experiment with other protein powder flavors to create a wide range of cookie dough tastes.
Boost Nutrients – To add more healthy fats and protein, fold in some chopped nuts or seeds.
Enhance Taste – A tiny pinch of salt or a teaspoon of vanilla extract can really boost the overall flavor of your cookie dough, making it even more delicious.
Consistency is Key – If your dough seems too dry or too wet after mixing, remember that protein powders absorb liquid differently. If it’s too dry, add a tiny bit more soy milk. If it’s too runny, add a little more almond flour or protein powder until you reach a smooth, workable dough.
Portion Control – For easy portioning and to match the nutritional information provided, weigh the entire batch of dough and divide it into 8 equal portions. You can roll these into bite-sized balls for convenient single-serve snacks.