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A scoopable bowl of protein cookie dough recipe made with rich browned butter and toasted oat flour, dotted with chocolate chips.

Easy No-bake Protein Cookie Dough

Rebecca Blumer
A thick, chewy, and completely edible protein cookie dough that tastes like the real thing. Made with toasted oat flour and browned butter for an authentic bakery flavor, this no-bake recipe is ready in minutes and perfect for a high-protein snack or dessert.
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Prep Time 9 minutes
Chilling time 1 hour
Total Time 1 hour 9 minutes
Course Dessert, Snack
Cuisine American
Servings 2 servings
Calories 260 kcal

Equipment

  • Large Mixing Bowl
  • Non-stick skillet
  • Spatula
  • Airtight container

Ingredients
 

Chocolate Chip Cookie Dough:

  • 46 g (1.5 Scoops) Vanilla PEScience Protein Powder (or other whey/casein blend protein powder)
  • 30 g Oat Flour
  • 7 g Almond Flour
  • 20 g Brown Sugar Substitute
  • 28 g (2 Tbsp) Light Butter Spread
  • 2 Tbsp Sugar-Free Syrup or Sticky Sweetener of Choice
  • 1 tsp Vanilla Extract
  • 15 g Chocolate Chips or Chopped Chocolate
  • Pinch of Salt

Instructions
 

Build the Toasty Flavor Base

  • Place the oat flour in a dry, non-stick skillet over medium-low heat. Toast for 3-4 minutes, stirring frequently, until lightly golden and nutty-smelling. Immediately transfer to a large mixing bowl to prevent scorching.
  • In the same skillet, melt the light butter spread over medium heat. Continue to cook, swirling the pan, until it foams and then develops golden-brown specks and a rich, toasted aroma. Pour the browned butter into the bowl with the oat flour.

Mix the Dough Base

  • Add the almond flour, brown sugar substitute, sugar-free syrup, vanilla extract, and pinch of salt to the bowl. Use a spatula to stir until the mixture forms a thick, glossy paste with no dry spots.
  • Add the protein powder and fold it in patiently, scraping the sides of the bowl. The mixture will quickly thicken and come together into a dense cookie dough texture.

Fold, Chill, and Let the Flavor Settle

  • Fold in the chocolate chips until they are evenly distributed throughout the dough.
  • Cover the bowl or transfer the dough to an airtight container. Refrigerate for at least one hour to allow the dough to firm up and the flavors to meld.

Serve It Your Way

  • Enjoy the chilled cookie dough with a spoon, or roll it into small balls for easy snacking. For an extra touch, sprinkle with a little flaky sea salt before serving.

Notes

Pro Tip: For the best flavor, don't skip toasting the oat flour and browning the butter. These two steps create a deep, nutty base that tastes like authentic cookie dough.
Don't Bake: This is an edible, no-bake recipe. The ingredients are not balanced for baking and will not result in good cookies if put in the oven.
Troubleshooting: If your dough is too sticky (common with 100% whey protein), add a teaspoon of oat flour at a time. If it's too dry or crumbly, add a teaspoon of sugar-free syrup or milk until it comes together.
Storage: Store the protein cookie dough in an airtight container in the refrigerator for up to one week. You can also freeze it for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 260kcalCarbohydrates: 15gProtein: 20gFat: 9gSaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 3gSugar: 2gCalcium: 80mgIron: 1mg
Keyword edible cookie dough, No-bake, protein cookie dough
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