After making my Peanut Butter Chocolate Chip Protein Cookies, it only made sense to tweak the recipe for single serving protein cookie dough. The original cookies have 122 calories and 8 grams of protein per cookie, but I’ve added a bit more protein to the cookie dough.
With 19 grams of protein and only 229 calories in the entire recipe, you get a bit more bang for your buck with the protein cookie dough.
And since simplicity is the name of the game around here, you won’t need any fancy tools to make this recipe. If you have a spoon and a bowl, you’re ready to roll.
How to Make Protein Cookie Dough
I’m not joking when I say this recipe is simple. Just add a handful of ingredients to a bowl and stir. The photos below give you an idea of what your cookie dough should look like in action.
Take note of how the dough looks on the left—dry and like it needs more liquid ingredients. Resist over hydrating and keep stirring. It will come together. You should be able to handle the dough when finished.
If you over hydrate the cookie dough and end up with a sticky dough or something that doesn’t resemble cookie dough, you can add more dry ingredients. But the easiest thing is to add the liquid ingredients slowly.
Protein Cookie Dough Ingredient Notes
The first and arguably most important ingredient for protein cookie dough is the protein powder. I used a whey and casein blend from PEScience, but you’re more than welcome to use any protein powder you’d like. j
Just know every protein powder is a bit different and might require a tweak to other ingredients. I’ve included notes in the recipe card below for using a whey only protein powder like Bowmar Nutrition’s Protein Frosted Cookie.
In small batch recipes like this protein cookie dough, every ingredient matters. Not to beat a dead horse, but the biggest tip I can give is to mix the dry ingredients first and add the liquid ingredients slowly. Like, 1-2 tablespoons at a time.
The photos below are from the original protein cookies, and the difference between the photo on the left and right is only 1/4 cup or 60 grams of canned pumpkin.
The “Fat” in This Protein Cookie Dough Recipe
Speaking of pumpkin, a common question about this protein cookie dough is how to work around the pumpkin. The easiest swap will be simply using more light butter, but you could also use unsweetened apple sauce to keep the calories under control. If you use apple sauce, reduce the amount called for by half and add as needed.
Likewise, you could likely get away with substituting pumpkin or apple sauce for the butter to reduce the calories and fat content. You know what I’m about to say—just add the wet ingredients slowly.
Toasting Flour for Food Safety
Since raw flour can be contaminated during processing or on store shelves, it’s a good idea to bake flour for a short stint before using in a recipe like this protein cookie dough. Baking flour directly on a baking sheet for 350-400 degrees for 3-5 minutes should be enough to kill any potentially harmful bacteria.
The recipe only calls for a tablespoon, but it’s better to be safe than sorry!
You could also substitute the flour for ground nuts, crushed cookies or crackers, or similar products. For lower carb, gluten free protein cookie dough, you could swap the all purpose for almond flour. Though you’ll still need to toast it for safety unless you’re grinding your own almonds.
Final Recipe Notes
You can definitely get creative with this base protein cookie dough recipe. In the image below, I swapped Swerve Brown in place of the powdered peanut butter and added Heath Toffee Bits for a different style cookie dough. Have fun!
If you’re ever wondering where to find ingredients I recommend, I add everything to my Amazon shopping list.
Oh, and if you’re wondering about doubling the recipe, it’s highly recommended. You can refrigerate leftovers for 2-3 days or freeze a bulk batch and thaw before eating.
- 2/3 scoop (21g) Protein Powder, I used PEScience Select
- 1 Tbsp (6g) Powdered Peanut Butter, I used PB2
- 1 Tbsp (8g) All Purpose Flour*
- 1/2 Tbsp (6g) Swerve Granular, or a granulated sugar substitute
- 1 Tbsp (14g) Light Butter, I used Land O' Lakes with canola
- 2 Tbsp (30g) Canned Pumpkin, or unsweetened apple sauce
- 1/2 Tbsp (7g) Mini Chocolate Chips
- Mix the dry ingredients in a bowl before adding the butter. Stir well.
- Add the pumpkin slowly to avoid over hydrating your cookie dough. You may not need all 30 grams depending on the protein powder you use. (The photo has the chocolate chips added in before the cookie dough is fully mixed - do as I say, not as I do).
- Add the chocolate chips and stir once more. Eat right away or store in the refrigerator for later.
* Consuming raw flour is not recommended by most food safety experts since it can be contaminated before, during, or after processing. Add raw flour to a baking sheet and bake at 400F for a few minutes to kill any potential bacteria. Or consume raw flour at your own risk. If you'd like to replace the flour, something like ground nuts or crushed crackers/cookies like graham crackers should work fine.
- The entire recipe has 7 Smart Points.
- If you're using a whey only protein powder like Bowmar Nutrition Protein Frosted Cookie, use 1 scoop (28g) Protein Frosted Cookie (or similar flavor) and half the pumpkin (15g). Keep everything else the same. Macros for this variation: 264 calories, 25g protein, 22g carbs, and 10g fat
- For a gluten free protein cookie dough, swap the all purpose flour for almond flour. (Toasting before consuming is still recommended.)
Nutrition Information:Serving Size: Entire Recipe
Amount Per Serving: Calories: 229Total Fat: 10gCarbohydrates: 23gProtein: 19g