Go Back
–+ servings
High protein cookie dough layered in a glass.

High Protein Edible Sugar Cookie Dough

5 from 2 votes
This high protein edible cookie dough is a quick no-bake dessert made with vanilla protein powder, oat flour, sugar-free syrup, granular sweetener, vanilla extract, and sprinkles. It is thick, sweet, easy to make, and has about 50g of protein for the full bowl.
Print Recipe Pin Recipe Remove Ads
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 bowl
Course: Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 60 g PE Science Protein Powder (Vanilla)
  • 30 g Oat Flour
  • 2 tbsp Granular Sweetener
Wet Ingredients
  • 2 tbsp Healthy Oil (Avocado or Coconut)
  • 2 tbsp Light Colored Liquid Sweetener
  • 1 tsp Vanilla Extract
Mix-ins
  • 1 dash Sprinkles as desired

Equipment

Kitchen Scale
Digital Kitchen Scale
Spatula Set
Silicone Spatula Set
Mixing Bowl
Mixing Bowl

Method
 

  1. In a large mixing bowl, combine your oat flour, granular sweetener, healthy oil, vanilla extract, and liquid sweetener.
  2. Mix the ingredients above until you have a smooth, well-combined paste.
  3. Add your protein powder to the mixture. Use your spatula to fold it in slowly until fully incorporated.
  4. Gently fold in your sprinkles or any other mix-ins you desire.
  5. Enjoy immediately or chill in the fridge for 15-20 minutes for an even better texture.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 50gFat: 12g

Notes

High Protein Edible Cookie Dough Tips

MACRO TIP: The listed macros are based on using sugar-free syrup and a measured amount of oil or melted light butter. If you use regular agave, honey, maple syrup, coconut oil, or extra mix-ins, the calories and carbs will be higher.
TEXTURE TIP: Add the protein powder last and fold it in slowly. This helps prevent clumps and gives you a smoother cookie dough texture.
DOUGH TIP: If the dough is too dry, add a small splash of milk or sugar-free syrup. If it is too sticky, add a little more oat flour.
PROTEIN POWDER TIP: A whey/casein blend usually gives the thickest, smoothest texture. Pure whey may make the dough softer, while plant-based protein may need extra liquid.
NO-BAKE TIP: This recipe is designed to be eaten as edible cookie dough and should not be baked into cookies.
CHILLING TIP: Eat immediately for a softer dough, or chill for 15 to 20 minutes for a thicker texture.
STORAGE TIP: Store in an airtight container in the refrigerator for up to 5 days, or roll into bites and freeze for up to 2 months.

Tried this recipe?

Mention or tag @bakedlean!