Protein Cookie Dough (3 Flavors) Recipe
This Protein Cookie Dough recipe offers three delightful flavors—Chocolate Chip, Chocolate, and Funfetti—crafted with whole wheat flour, protein powder, and natural sweeteners. Heat-treated flour ensures safety for raw consumption, while simple ingredients like coconut oil and maple syrup create a moist, flavorful dough perfect as a healthy snack or dessert. Enjoy it straight from the bowl or chilled for a firmer texture.
- Prep Time: 10 minutes
- Cook Time: 2 minutes (for heat-treating flour)
- Total Time: 12 minutes
- Yield: Approximately 8 servings per flavor
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Chocolate Chip Protein Cookie Dough
- 1 cup whole wheat flour (heat treated)
- ½ cup vanilla protein powder
- ⅓ cup pure maple syrup
- 2 tbsp coconut oil (melted)
- 2-4 tbsp milk of choice
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
Chocolate Protein Cookie Dough
- ¾ cup whole wheat flour (heat treated)
- ¼ cup unsweetened cocoa powder
- ½ cup chocolate protein powder
- ⅓ cup pure maple syrup
- 2 tbsp coconut oil (melted)
- 2-4 tbsp milk of choice
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
Funfetti Protein Cookie Dough
- 1 cup whole wheat flour (heat treated)
- ½ cup vanilla protein powder
- ⅓ cup pure maple syrup
- 2 tbsp coconut oil (melted)
- 2-4 tbsp milk of choice
- 2 tsp vanilla extract
- ¼ cup rainbow sprinkles
Instructions
- Heat-Treat the Flour: Place the whole wheat flour in a microwave-safe bowl and heat on high for 60-90 seconds. Stir the flour, then continue heating for another 30 seconds until the temperature reaches at least 165°F to ensure the flour is safe for raw consumption.
- Combine Dry Ingredients: Transfer the heat-treated flour to a large mixing bowl. Add the protein powder (and unsweetened cocoa powder if making the chocolate flavor). Stir thoroughly to mix the dry ingredients evenly.
- Add Wet Ingredients: Pour in the pure maple syrup, melted coconut oil, 2 tablespoons of your preferred milk, and vanilla extract. Stir the mixture well to combine all the ingredients into a thick dough.
- Adjust Consistency: If the dough feels too dry, gradually add an additional 1-2 tablespoons of milk to reach the desired soft, dough-like consistency. Stir after each addition to incorporate thoroughly.
- Fold in Mix-ins: Gently fold in mini chocolate chips for the chocolate chip and chocolate versions or rainbow sprinkles for the funfetti version until evenly distributed throughout the dough.
- Refrigerate and Store: Transfer the cookie dough to an airtight container and store it in the fridge for 4-5 days. Note that the dough will harden when chilled, so allow it to come to room temperature before eating or portion it out individually before refrigeration for easy grab-and-go snacks.
Notes
- Heat-treating the flour is crucial to eliminate harmful bacteria and make this cookie dough safe to eat raw.
- The dough firms up in the fridge; let it soften at room temperature before serving for best texture.
- You can substitute the milk with any type (dairy or plant-based) according to your preference.
- Portioning the dough before refrigerating makes for convenient, ready-to-eat individual snacks.
- Feel free to swap mini chocolate chips for other mix-ins like nuts or dried fruit for variation.
