Healthy Protein Cookie Dough (Single-Serve, No Bake)

ByBusy Beal

Trust me — this is it. THE protein cookie dough recipe.

I have searched high and low but never found a protein cookie dough recipe that had what I was looking for: reasonably low-calorie yet high-protein, single-serving, customizable, the right consistency, leaves me full for hours, and is ACTUALLY quick and easy to throw together! I never get tired of it, and I eat it almost every day.

This recipe works great as breakfast, a hearty snack, or honestly whenever you want. (Tell me it’s not just me that would rather have something dessert-like over a normal, savory meal any day.) Add a little scoop of ice cream on the side for something extra special!

I am working on other versions of this recipe to suit people with oat and/or peanut allergies, so keep an eye out if this one doesn’t suit you just yet!

Quick tip: if you want to add even more protein, you can replace the almond milk with pasteurized liquid egg whites. Sounds weird, but it’s undetectable.

If you love this easy, high-protein cookie dough recipe, try my Big Protein Pumpkin Cookie recipe!

Looking for more easy high-protein desserts? See my favorite high-protein desserts 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 may contain 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:

Ingredients

5 TBSP powdered peanut butter or powdered almond butter

5 TBSP oat flour (See Note 1)

About ½ to 1 TBSP sweetener of choice (adjust to taste)

½ to 1 TBSP chocolate chips (See Note 2)

Splash of vanilla syrup or vanilla flavoring, optional but recommended for flavor (See Note 3)

Sprinkle of salt, optional but recommended

4–6 TBSP almond milk (or liquid of choice), added gradually

Directions

Step 1: Mix together all ingredients except the milk.

Step 2: Add milk a little at a time until it looks like the perfect cookie dough consistency. (Honestly, I usually just eyeball it.)

You can scale the recipe up or down by adjusting the sweetener to taste and adding or subtracting a tablespoon each of powdered peanut butter and oat flour.

It should look like classic cookie dough — thick, scoopable, and slightly sticky. Enjoy!

Notes:

  1. 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.
  2. My favorite are Bake Believe milk chocolate chips, which I usually get at Walmart or Costco.
  3. I prefer Baker’s Imitation Vanilla Flavor for no-bake recipes (no alcohol).

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