Peanut Butter Chocolate Chip Protein Cookie Dough
A single serving recipe for protein cookie dough that's as easy as throwing everything in a bowl and stirring.
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Servings: 1 serving
Calories: 229kcal
Ingredients
- 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
Instructions
- 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.
Notes
* 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
Calories: 229kcal | Carbohydrates: 23g | Protein: 19g | Fat: 10g