This 4-ingredient protein cookie dough has 10 grams of protein per serving, no eggs, no flour, and no added sugar! This peanut butter-flavored edible cookie dough is made in one bowl, no mixer needed, and is ready in just a few minutes.
Like many people, I grew up licking the raw cookie dough batter off of the mixing spoon when making cookies. And don’t tell the FDA, but there’s a chance I still do. Shhhhhhhh. But to avoid any chance of getting sick when my sweet tooth comes calling, the best way to go about things is to make edible cookie dough that doesn’t contain any raw flour or eggs.
And that’s why I whipped up this edible protein cookie dough! A sweet treat with simple ingredients, no mixer needed, and made in one bowl. You’ll wonder why you ever bothered baking peanut butter cookies in the first place ;)
- Peanut butter – This is peanut butter cookie dough, after all! You can also substitute peanut butter for almond butter, cashew butter, or another nut butter. If using natural peanut butter, just make sure that you give it a really good stir so that it’s not oily.
- Maple syrup – We’re talking real Grade A or Grade B pure maple syrup, not the fake, butter-flavored maple syrup. This adds just enough sweetness without needing to add a sweetener like brown sugar or powdered sugar. If you’re not vegan, you can also substitute maple syrup for honey.
- PB2 protein powder – I prefer PB2 powder to PBfit, but in terms of the results of this recipe, you could use either one. You could also use either brand’s regular peanut powder, and not the peanut protein powder. The best protein powder is simply one you enjoy!
- Plant-based milk – I usually reach for oat milk or cashew milk, but any plant-based, non-dairy milk will work. You could also use dairy milk.
- Mini chocolate chips – A completely optional addition, but one I end up adding every time!
How to Make Edible Peanut Butter Cookie Dough
Step 1: In a small bowl, combine peanut butter and maple syrup.
Step 2: Whisk together the peanut butter and maple syrup until smooth and combined.
Step 3: Add PB2 protein powder and use a wooden spoon or spatula to stir and combine. Add non-dairy milk a little at a time, stirring after each addition, until desired texture is reached.
Step 4: If adding chocolate chips, fold them in.
Substitutions & Variations
- Try a different nut butter. You could use almond butter, cashew butter, sunflower butter, walnut butter, or coconut butter.
- Try a different sweetener. If you’re not vegan, you can also substitute maple syrup for honey. Clover, wildflower, makuna, and acacia honey are all great options.
- Use different protein powders for different flavors. Instead of peanut butter protein powder, try another flavor – there are so, SO many different kinds: vanilla protein powder (aff link), chocolate protein powder, plant-based protein powder, whey protein powder, and the list goes on and on. If you can think of the flavor, it probably exists as a protein powder with some brand.
- Mix it up with different add-ins. My go-to is mini chocolate chips, but you can use full-size chocolate chips, chopped chocolate, white chocolate chips, butterscotch chips, peanut butter chips, toffee bits, crushed nuts, sprinkles, etc.
- Add 1/2 teaspoon vanilla extract. Especially if you’re going to change up the flavor by using vanilla protein powder (aff link) – it will give it a more full-bodied taste.
- Add a pinch of salt! Sweet and salty is always a good combination – try a sprinkle of maldon flake salt or a little sea salt.
How to Store Protein Cookie Dough
Store in an airtight container in the fridge for up to 2 weeks (but in my experience, it’ll be eaten long before that!)
As long as the brand you’re using doesn’t have a bunch of unnecessary additives, powdered peanut butter contains fewer calories than traditional peanut butter and is a good source of fiber and protein.
The biggest difference between PBfit and PB2 is that PBfit has a wider variety of different powder flavors. To be honest, I can’t taste the difference between the two!
Nope! Just store it with the lid closed tightly at room temperature in a cool dark place.
I’m not going to lie to you – I haven’t tried, but my gut tells me it wouldn’t work out particularly well.
If you used natural peanut butter, it may have been a bit too oily and not well combined. You could add a little more protein powder to the mixture to absorb the oil and make the dough less wet. But with some protein powders, there can be too much of a good thing and it could give an odd aftertaste. Try adding a little almond flour, coconut flour, or oat flour instead!
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
- ½ cup peanut butter, can substitute for almond butter, cashew butter, or other nut butter
- ¼ cup maple syrup or honey
- ¾ cup PB2 protein powder, can also use PBfit
- 2 tablespoons non-dairy milk, or more, if needed for desired texture
- ¼ cup mini chocolate chips, optional
- In a small bowl, whisk together peanut butter and maple syrup or honey until smooth and combined.1/4 cup maple syrup or honey1/2 cup peanut butter
- Add PB2 protein powder and use a wooden spoon or spatula to stir and combine.3/4 cup PB2 protein powder
- Add non-dairy milk a little at a time, stirring after each addition, until desired texture is reached. If adding chocolate chips, fold them in.2 tablespoons non-dairy milk1/4 cup mini chocolate chips
- Cover and place in the fridge to chill and set, and enjoy!
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
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