Protein Cookie Dough

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.)

Steps

1. 1

   Place the peanut butter and maple syrup in a small mixing bowl. Whisk until the mixture is smooth and fully combined.

2. 2

   Slowly add the vanilla protein powder, mixing continuously, until a thick and crumbly dough forms.

3. 3

   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.

4. 4

   Fold through the chocolate chips, if using, or mix in another desired addition.

5. 5

   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 per serving

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