This no-bake, edible protein cookie dough is creamy, indulgent, and ready in minutes with wholesome ingredients that are vegan & gluten-free!
I have a serious weakness for cookie dough, and this recipe is my go-to when I want a sweet treat that still hits my protein goals.
Why you’ll love this recipe
- Quick and easy – No baking required and just a few simple steps. Perfect for a last-minute treat or snack.
- Customizable and satisfying – Add your favourite mix-ins and nut butters for a dough that’s indulgent yet packs a little protein.
Ingredients and substitutions
- Oat flour – You can make your own by blending oats or use almond flour instead.
- Protein powder – Any protein powder works, I use pea protein.
- Sunflower butter – Any nut or seed butter will work, like peanut butter, almond butter, or cashew butter.
- Water – Can substitute part of the water with maple syrup for extra sweetness.
- Chocolate chips – Any mix-ins work here, such as m&ms, dark chocolate chunks or peanut butter chips.
How to make edible protein cookie dough
Step 1: Make oat flour
Blend oats in a blender to create oat flour.
Step 2: Add ingredients
To a bowl add oat flour, protein powder, sunflower butter and water.
Step 3: Mix the dough
Mix the ingredients until it turns into dough, then fold in the chocolate chips.
Step 4: Enjoy!
Scoop into a dish to enjoy now or store in the fridge for the week.
Recipe Tips & Variations
Here are a few simple ways to make this high-protein cookie dough even better based on your preferences!
- Adjust sweetness: If you like it sweeter, add some maple syrup or a drizzle of honey.
- Swap nut butters: Sunflower butter, peanut butter, or almond butter all work and give slightly different flavours.
- Mix-ins: Chocolate chips are a classic, but try cacao nibs, dark chocolate chunks, peanut butter chips, m&ms or even dried fruit for a fun twist.
- Portion for convenience: Roll into single-serve bites for an easy grab-and-go snack.
- Chill for texture: Pop the dough in the fridge for 10–15 minutes if it feels too soft before serving.
Frequently asked questions
Is edible cookie dough safe to eat?
Yes! This recipe is totally safe to eat straight from the bowl. There’s no raw egg or flour, so it doesn’t need to cook.
Is this cookie dough gluten-free, vegan, or nut-free?
This cookie dough is naturally gluten-free if you use certified gluten-free oats. It’s also plant-based thanks to the pea protein, and you can make it nut-free by using sunflower seed butter instead of other nut butters.
Can I bake this cookie dough?
I don’t recommend it. This edible cookie dough recipe is meant to be eaten as is!
Storing and reheating
Storing: Keep the cookie dough in an airtight container in the fridge for up to 7 days.
Freezing: Freeze the cookie dough in an airtight container for up to 3 months. You can also portion it into individual bites before freezing for convenience.
Defrosting: Let it thaw in the fridge first, then enjoy!
More healthy snacks & treats
Protein Cookie Dough
Ingredients
- 1 cup oat flour
- 1/2 cup vanilla protein powder I use pea protein
- 1/4 cup sunflower butter or any nut butter of choice, including peanut butter
- 1/4 cup water if you'd like a sweeter dough, cut the water in half and add 2 tbsp maple syrup
- 2 tbsp chocolate chips
Instructions
- If needed, take 1 cup rolled oats and blend in a blender to make oat flour.
- Microwave the nut butter for 30 seconds so it's a runnier consistency.
- Mix all ingredients together except for chocolate chips, then fold them into the batter at the end. Serve and enjoy!
Comments & Reviews
Renee Amaral says
This is so easy to make and such a treat!