Protein Cookie Dough

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Creamy, slightly sweet, and totally spoon-worthy — this Protein Cookie Dough is the kind of treat that feels indulgent but keeps your snack game smart and satisfying.

Prep Time10

Total Time10

Course: Snack

Cuisine: American

Keyword: Easy, No-Bake

Servings: servings

Calories: 200kcal

Equipment

Mixing Bowl
Rubber Spatula

Ingredients

1 cup Nut Butter (Almond, Peanut, or Cashew) Room temperature for easy mixing.
1 cup Alternative Flour (Coconut or Almond Flour) Finely ground.
1/4 cup Natural Sweetener (Honey, Agave, or Maple Syrup) Liquid and measured.
1 teaspoon Vanilla Extract Pure.
1/2 cup Chopped Nuts (Walnuts, Pecans, or Almonds) Optional, toasted and cooled.
1/4 cup Mini Dark Chocolate Chips Optional, semi-sweet or dark.

Instructions

In a mixing bowl, combine the nut butter, alternative flour, natural sweetener, and vanilla extract. Mix until smooth. Use a sturdy spoon or rubber spatula and press through any lumps until the mixture becomes a cohesive dough.
If the mixture is too dry, add a tablespoon of almond milk or water until the desired consistency is reached. Add liquid one tablespoon at a time — you want a scoopable but not runny texture.
Fold in any optional add-ins like chopped nuts or chocolate chips. Mix gently to distribute evenly without overworking the dough. Taste and adjust sweetness if needed.
Store the protein cookie dough in an airtight container in the fridge for up to a week or freeze for longer storage. When freezing, portion into small containers or a silicone mold for easy single-serve thawing.

Notes

This protein cookie dough is versatile. Serve it with apple slices, banana rounds, or pretzel sticks for dipping. It’s also fantastic spooned over plain Greek yogurt or used as a topping for oatmeal or smoothie bowls.

Nutrition