Protein Cookie Dough

Name: Protein Cookie Dough
Prep time: 2 min
Total time: 2 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Vanilla protein powder; 0.5 cup Peanut butter (Any nut or seed butter may be used.); 0.25 cup Maple syrup (Honey or sugar-free maple syrup may be substituted.); 1 tbsp Water (Add 1–4 tablespoons as needed to reach a thick, soft, scoopable consistency; milk may also be used. Estimated at 4 tablespoons for nutrition and weight purposes.); 0.25 cup Chocolate chips (Optional; fold in chocolate chips or another mix-in of choice.)

Recipe by Arman Liew

Arman Liew published this recipe on thebigmansworld.com. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Christy Cromer on SeeMeCook

A quick edible cookie dough made with vanilla protein powder, peanut butter, and maple syrup—no flour or raw eggs required. It can be eaten immediately or chilled for a firmer texture, with optional chocolate chips folded in.

Time: 2 minutes
Equipment: No cooking needed
Good for: Snacks
Cuisine: American
Contains: Peanuts and dairy
Diet: Vegetarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

6 servings

OriginalUSMetric

1 cup (100 g) Vanilla protein powder
½ cup (125 g) Peanut butterAny nut or seed butter may be used.
¼ cup (60 ml) Maple syrupHoney or sugar-free maple syrup may be substituted.80 g
1 tbsp WaterAdd 1–4 tablespoons as needed to reach a thick, soft, scoopable consistency; milk may also be used. Estimated at 4 tablespoons for nutrition and weight purposes.60 g
¼ cup (40 g) Chocolate chipsOptional; fold in chocolate chips or another mix-in of choice.

Weights are estimates. Together, the ingredients weigh about 360 g before cooking, which is about 60 g per serving.

Steps

Place the peanut butter and maple syrup in a small mixing bowl. Whisk until the mixture is smooth and fully combined.
Slowly add the vanilla protein powder, mixing continuously, until a thick and crumbly dough forms.
Add water 1 tablespoon at a time, mixing after each addition, until the dough is thick, soft, and scoopable like classic cookie dough. It should hold together easily when pressed with a spoon; use up to 4 tablespoons if needed.
Fold through the chocolate chips, if using, or mix in another desired addition.
Enjoy immediately, or cover and refrigerate for 30 minutes for a firmer edible cookie dough.

Notes

The result can vary with the protein powder used. If the dough is too thin or sticky, add more protein powder 1 tablespoon at a time. If it is crumbly, add water 1 tablespoon at a time. Store covered in the refrigerator for up to 1 week; let it stand at room temperature for about 30 minutes before eating, or loosen with a few tablespoons of water or milk. The author notes that whey protein may produce a thinner or stickier dough than casein, brown rice, pea, or soy protein powders.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 252
Protein: 18 g
Carbs: 19 g
Fat: 13 g
Fiber: 2 g

Where the calories come from

Peanut butter49%
Vanilla protein powder24%
Maple syrup14%
Chocolate chips13%

dessert
snack
no-bake
high-protein
egg-free
flour-free
vegetarian
quick

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