Protein Chocolate Chip Cookie Dough
I’ve been making a version of these on repeat. Switching up the nut butters and add-ins.
They’re packed with protein and healthy fats for a satiating, blood sugar-balancing sweet treat.
Be sure to check my notes about consistency based on the brand of protein powder and nut butters used.
Protein Chocolate Chip Cookie Dough
Makes 8 servings
Ingredients:
1/2 cup runny almond or cashew butter (I like this brand)
2 scoops (~1/4 cup) vanilla protein powder (I use this one)
1/4 cup almond flour
2 Tbs. hemp seeds, optional for texture
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (I use this brand)
Directions:
In a mixing bowl, combine almond butter, vanilla protein powder, almond flour, vanilla extract, and hemp seeds if using, until well combined.
Stir in the chocolate chips making sure they’re evening distributed.
At this point, check the consistency as the type of nut butter and protein powder used can change the thickness. Adjust as you like, adding more almond flour to make it thicker or more nut butter to thin the mixture.
Roll into 8 equal-size balls, I used a cooke scoop to get the shape in the photo.
Place in the freezer on a parchment lined plate or baking sheet for at least 30 minutes to firm up.
Store in the fridge for one week, or the freezer for 3 months.
Tips
The Right Consistency
The type of nut butter and protein powder used can change the thickness of the cookie dough batter. Adjust as you like, adding more almond flour to make it thicker or more nut butter to thin the mixture.
Using pea protein will make for a thicker dough than a beef-based protein.
Swapping Collagen
You can also use collagen, but it will make for a softer dough and you may need to add more almond flour as well as a bit of maple syrup since the protein powder has a sweetness to it. I would limit it to 2 scoops of collagen protein powder.
