Description
This Protein Cookie Dough recipe is a quick and nutritious treat that combines almond flour, plant-based vanilla protein powder, and almond butter with a hint of maple syrup and vanilla. It’s a healthy, protein-packed snack perfect for satisfying sweet cravings without guilt. Ready in just 5 minutes, it can be enjoyed immediately or stored for later.
Ingredients
Dry Ingredients
- ½ cup almond flour
- ¼ cup plant-based vanilla protein powder
- ¼ teaspoon sea salt (omit if nut butter is salted)
Wet Ingredients
- 3 Tablespoons almond butter (peanut butter or cashew butter)
- 2-3 teaspoons maple syrup
- ¼ cup full-fat Greek yogurt
- ¼ cup unsweetened almond milk
- ½ teaspoon vanilla extract
Add-ins
- 3 Tablespoons chocolate chips (Lily’s chocolate chips recommended)
- Flaked sea salt (for topping, optional)
Instructions
- Combine Ingredients: Add all ingredients except the chocolate chips into a medium mixing bowl. Stir thoroughly until the mixture is well combined and forms a dough.
- Add Chocolate Chips: Gently fold the chocolate chips into the dough to ensure even distribution without breaking them.
- Serve or Store: Enjoy the protein cookie dough immediately as a snack, or transfer it to an airtight container and store in the refrigerator to enjoy later.
Notes
- For a less sweet version, start with 2 teaspoons of maple syrup and adjust to taste.
- If using salted nut butter, omit the sea salt for a balanced flavor.
- You can substitute Greek yogurt with a non-dairy alternative to make it vegan.
- Store the cookie dough for up to 3 days in the refrigerator.
- Flaked sea salt topping enhances the sweetness and texture but is optional.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: American
