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Protein Cookie Dough

By Ethan Boldt

November 5, 2025

If you’re like me, you’re always looking for another protein-rich snack or dessert that also happens to be easy to make, quick, delicious and, yes, fun to eat. This protein cookie dough recipe checks all those boxes.

This no-bake protein cookie dough delivers all the nostalgic flavor of classic cookie dough with the added benefits of protein, healthy fats and natural sweetness. It’s creamy, satisfying and takes just minutes to make — perfect for a post-workout snack, a fun dessert or an anytime healthy indulgence.

Best ingredients for protein cookie dough

Almond flour

Almond flour is rich in heart-healthy monounsaturated fats, vitamin E and magnesium. It provides a low-carb, gluten-free source of protein and fiber, too.

Almond flour forms the base of the dough, giving it a soft, buttery texture and mild nutty flavor. Its healthy fats and natural richness mimic traditional flour while keeping the recipe gluten-free, lower in carbs and more nutrient-dense.

Ancient Nutrition’s Vanilla Whey Protein powder

Whey protein is a complete, easily absorbed protein containing all nine essential amino acids. It supports muscle growth and recovery while helping control appetite. It contains easy-to-digest protein because it’s made with regenerative A2/A2 nonfat milk protein. The vanilla flavor adds natural sweetness without excess sugar.

Whey protein boosts the dough’s protein content, helping to make it more filling and supportive of your muscles. It also adds a creamy consistency and light sweetness that enhances the cookie flavor.

Almond butter

Almond butter delivers protein, fiber and healthy fats that promote fullness and heart health. It’s also rich in vitamin E, magnesium and antioxidants that support energy production.

Almond butter binds the ingredients together while adding smoothness, richness and a hint of roasted flavor. It also contributes healthy fats and plant-based protein, making the dough both satisfying and energizing.

Maple syrup

Pure maple syrup provides natural sweetness along with trace minerals like manganese and zinc, which support immune function and energy metabolism. When used in moderation, it’s a more nutrient-dense alternative to refined sugar.

Maple syrup naturally sweetens the dough and adds moisture for a soft, chewy texture. It also brings depth of flavor that elevates the recipe beyond a typical refined-sugar dessert.

Full-fat Greek yogurt

Full-fat Greek yogurt offers probiotics for gut health, complete protein for the muscles, and healthy fats for satiety.

Greek yogurt provides creaminess and helps achieve a dough-like consistency while adding extra protein. Its tang balances the sweetness and gives the dough a slight richness that enhances the flavor balance.

Unsweetened almond milk

Almond milk is a low-calorie, dairy-free beverage that provides vitamin E and, when fortified, calcium and vitamin D. It’s gentle on digestion and an excellent option for those avoiding lactose.

A splash of almond milk loosens the dough to reach the perfect texture — smooth, scoopable and soft. It helps blend the dry and wet ingredients without adding excess calories or sugar.

Dark chocolate chips

Dark chocolate (especially 70% cacao or higher) is packed with antioxidants, including flavonoids that support circulation, brain function and mood. It also contains iron and magnesium.

Dark chocolate chips add bursts of rich, bittersweet flavor and a touch of indulgence. They provide antioxidants and minerals like magnesium while giving the cookie dough its classic, crave-worthy character.

How to make protein cookie dough

1. Whisk the dry ingredients.

In a medium mixing bowl, whisk together the almond flour and vanilla whey protein powder until evenly combined.

2. Warm the almond butter.

Place the almond butter in a small microwave-safe bowl and warm it for about 20 seconds, just until it softens. This makes it easier to mix and helps evenly distribute its creamy texture throughout the dough.

3. Combine the wet ingredients.

Add the melted almond butter to the flour and protein mixture along with the maple syrup, full-fat Greek yogurt, almond milk and a splash of vanilla extract. These ingredients bring moisture, richness and natural sweetness while helping bind everything together.

4. Mix to form the dough.

Using a rubber scraper, gently fold and stir the ingredients until fully combined. Add 1–2 extra tablespoons of almond milk if the mixture feels too thick — the dough should be soft, smooth and scoopable.

5. Add the chocolate chips.

Fold in dark chocolate chips, evenly dispersing them for that classic cookie dough experience.

6. Portion and serve.

Use the scraper to divide the dough into four small bowls or glasses. For a finishing touch, sprinkle with a pinch of flaky sea salt to enhance the flavors. Enjoy immediately for a warm, soft dough or chill in the refrigerator for a firmer, cookie-dough bite texture later.

Frequently asked questions

What’s the best way to store the cookie dough?

Store the cookie dough in the refrigerator, where it will stay fresh for up to one week in a sealed container. You can also freeze it.

Can I bake these into cookies?

No — this recipe is meant to be enjoyed as edible, no-bake cookie dough. It doesn’t have the right ingredients to work as a cookie. However, since it doesn’t contain eggs, it’s also safe to eat raw.

What are some substitutions that I can make?

• Almond flour: Swap with oat flour (soft texture, nut-free) or sunflower seed flour (nut-free).

• Whey Protein Powder: Use Bone Broth Protein Vanilla, Plant Protein Vanilla or powdered peanut butter.

• Almond butter: Replace with peanut butter, cashew butter or sunflower seed butter.

• Maple syrup: Sub with honey, date syrup or monk fruit/stevia.

• Full-fat Greek yogurt: Try coconut yogurt or unsweetened applesauce.

• Unsweetened almond milk: Use oat, cashew, coconut or dairy milk.

• Vanilla extract: Swap with vanilla bean paste, almond extract or a dash of cinnamon.

• Dark chocolate chips: Replace with cacao nibs, chopped dark chocolate or sugar-free chips.

How much nutrition does this cookie dough have?

For each 279 calorie serving, this cookie dough contains 13 grams of carbohydrates, 18 grams of fat and 18 grams of protein. In other words, a perfect balanced macronutrient snack or dessert. It also contains 4 grams of fiber yet only 7 grams of sugar.

In addition, it contains over 15 percent Daily Value of seven vitamins and minerals: manganese, vitamin E, copper, vitamin B2, magnesium, phosphorus and zinc.

What other additions can you add to the cookie dough?

• Chopped nuts (almonds, walnuts, pecans) — add healthy fats and texture.

• Toasted seeds (pumpkin or sunflower) — for a nut-free crunch.

• Cacao nibs — crunchy, antioxidant-rich alternative to chocolate chips.

• Dried fruit (like chopped dates, raisins or cranberries) — adds natural sweetness and chewiness.

• Ground flaxseed — add fiber, omega-3s, and a light crunch.

• Hemp hearts — boost protein and healthy fats without altering flavor.

• Shredded coconut — adds healthy fats and a chewy texture.

What are some other high-protein desserts?

• Vanilla, chocolate, coffee or banana protein shake

• Chocolate protein donuts

• Peanut butter cookies

• Lemon protein bars

• Chocolate chia seed pudding