How many times have you clicked on a healthy cookie dough recipe thinking, maybe this will be the one I’ve been looking for? Well, it’s time to celebrate, because you’ve found it! I created this no-bake Birthday Cake Protein Cookie Dough to be around 300 calories, 30 grams of protein, single-serve, quick, and easy. It requires no almond flour, yogurt, traditional nut butter, and no artificial sweeteners or colors. And believe me, I know how hard that is to find!
For so long I searched for the perfect edible cookie dough recipe. But they were all too high in calories, too low in protein, made a huge batch, the serving size was like two bites, it tasted gross, the texture wasn’t even similar to cookie dough, etc. So I set out to create one myself and fix all that! Now we can all enjoy a full bowl of low-calorie, single-serve, delicious, sticky cookie dough goodness — and it’s ready in just a few minutes!
Whip up this birthday cake protein cookie dough as a quick high-protein snack, a healthy dessert, or even an easy breakfast.
If you love this recipe, check out my original Healthy Protein Cookie Dough. For a list of my favorite high-protein desserts, click here.
Why you’ll love this recipe:
- High-protein and filling
- Low-calorie (no almond flour!)
- No-bake recipe
- Ready in 5 minutes
- Single-serve
This post contains affiliate links, which means I may earn a small commission at no extra cost to you. I only recommend products I personally use and love!
Products I use for this recipe:
- Casein Protein Powder (no artificial sweeteners)
- Powdered almond butter
- Oat flour
- Sweetener
- Sprinkles (no artificial colors)
- Birthday cake flavoring (no alcohol or artificial colors)
- My favorite salt
Ingredients
3 tbsp (about 18 g) vanilla casein protein powder (see note 1)
3 – 4 tbsp powdered almond butter (I think the almond tastes more like birthday cake, but you can use powdered peanut butter if you don’t mind the flavor)
6 TBSP oat flour (see note 2)
About 1 – 1 ½ TBSP sweetener of choice, or to taste (see note 3)
Birthday cake or cake batter flavoring, to taste (or a splash each of butter and vanilla flavoring/extracts)
Sprinkle of salt, optional but recommended
About ½ cup almond milk (or liquid of choice; even water works), added gradually
Toppings:
About 1 tsp rainbow sprinkles
½ – 1 tbsp white chocolate chips (optional; I like ChocZero)
Directions
- Mix together all ingredients except the milk. You can reserve some of the sprinkles and add them on top at the very end if desired.
- Add milk/liquid a little at a time until it looks like the perfect cookie dough consistency. (Honestly, I usually just eyeball it.) If desired, you can use a tablespoon of a cake-batter-flavored coffee creamer in place of a tablespoon of your liquid for extra birthday cake flavor.
- Enjoy! The consistency should be like classic cookie dough — thick, fudgy, and slightly sticky.
Notes
- I use Levels Casein Protein in the flavor vanilla bean. I searched everywhere for a cake batter or birthday-cake-flavored protein powder that doesn’t use artificial sweeteners, and I didn’t find one that fit my personal health needs. But I finally found a vanilla one that gives good texture, tastes good, and is reasonably priced, which I have linked above if you are interested in trying it. Of course, you are always welcome to use whatever you have or whatever suits your nutritional needs! From my experience, this particular combination of casein and powdered almond butter yields the best result. Let me know if you find an alternative that works well for you!
- While you can blend oats to make oat flour, I’ve found that store-bought oat flour gives a much better texture in this no-bake recipe.
- I like to use ½ a tbsp of brown sugar and a tablespoon of a granulated non-nutritive sweetener like Truvia because the sugary texture adds to a more authentic cookie dough texture and flavor. However, if that doesn’t work for you, pretty much any sweetener should work in this! Just adjust the liquid accordingly if you use a liquid sweetener.
Frequently Asked Questions
Q: What protein powders will work well for this recipe?
A: I have linked the one I prefer, but I recommend a casein protein (a whey/casein blend works too) with a little powdered almond (or peanut) butter to help with moisture and texture. I couldn’t find a cake-flavored casein or whey/casein blend that fit my standards, but I’d love to hear how other protein powders work for you!
Q: What sweeteners will work?
A: I typically use a little brown sugar combined with a granulated non-nutritive sweetener like Truvia; however, any sweetener should work. Just start with a small amount and add more if needed until it tastes good to you.
Q: Can this be made dairy- or gluten-free?
A: Yes! It is already naturally gluten-free (use a certified gluten-free oat flour if you have celiac disease to avoid cross contamination, otherwise any oat flour is naturally gluten-free.) As for dairy-free, you can use plant-based protein powder or eliminate the casein protein and just use the powdered almond butter. It does taste very almond-y but still good! I know Orgain and Sun Warrior brands have plant-based birthday cake flavors as well, but I haven’t personally tried them.
