Edible Cookie Dough with Protein

GF V Jan 10, 2026

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Who else agrees that raw cookie dough is better than the actual baked cookies? This cookie dough is gluten free and lower in sugar and fat. Instead of butter, sugar, and flour, I've used cashew butter, honey, and protein powder for a more wholesome protein packed dessert that's just as delicious. This recipe is a variation of my standard Edible Cookie Dough Bites, where I swapped out the oat flour for vanilla whey protein powder. Or check out any of my other cookie recipes!

- 1/2 cup (128 g) Cashew butter
- 1 tbsp (14 g) Extra virgin coconut oil
- 3 tbsp (63 g) Honey
- 1 tsp (5 g) Vanilla extract
- 1/4 tsp (1.5 g) Salt
- 3 scoop (90 g) Whey protein powder, vanilla
- 1/4 cup (60 g) Unsweetened almond milk
- 1/2 cup (90 g) Chocolate chips

1. Melt your nut butter and oil in the microwave for about 45 seconds in a glass bowl. Stir in the honey, vanilla, and salt with a silicone spatula. Mix in the protein powder and almond milk until fully incorporated and slightly sticky. Chill the dough in the fridge for at least 5 minutes before folding in the chocolate chips

https://www.poormanprotein.com/recipes/edible-cookie-dough-protein

Description

Time

Prep Time:

5 minutes

Rest Time:

5 minutes

Total Time:

10 minutes

Cost

Total Cost:

Cost per Serving:

$0.76

Ingredients

Serving(s)

1/2 cup Cashew butter

1 tbsp Extra virgin coconut oil

3 tbsp Honey

1 tsp Vanilla extract

1/4 tsp Salt

3 scoop Whey protein powder, vanilla

1/4 cup Unsweetened almond milk

1/2 cup Chocolate chips

Instructions

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Pictures: Shown

Melt your nut butter and oil in the microwave for about 45 seconds in a glass bowl. Stir in the honey, vanilla, and salt with a silicone spatula. Mix in the protein powder and almond milk until fully incorporated and slightly sticky. Chill the dough in the fridge for at least 5 minutes before folding in the chocolate chips

Notes

Make sure to chill the cookie dough before adding the chocolate chips. I've made the mistake before of mixing in the chocolate right away, which causes it to melt, since the nut butter and coconut oil were melted

I'm using cashew butter here because it provides richness, healthy fats, and binds together the ingredients, but still has a neutral taste that will leave this tasting more like a standard cookie dough. Almond butter would also be good, or you can use sunflower seed butter or tahini to keep it nut free. Peanut butter also works, but it will have a distinct peanut butter flavor, which is something to keep in mind

For a sugar free version, replace the honey and chocolate chips with sugar free syrup (3 tbsp, 60 g) and sugar free chocolate chips (1/2 cup, 90 g)

Use chocolate whey protein powder instead of vanilla for a double chocolate cookie dough

Nutrient	Original Recipe	Sugar Free Variation
Calories	238	202
Protein	12.0 g	11.9 g
Fat	13.4 g	13.4 g
Net Carbs	17.5 g	5.7 g
Fiber	1.4 g	4.1 g
Added Sugar	12.4 g	0.0 g
Sugar Alcohol	0.0 g	6.3 g

Scroll to the right to read information about every variation

Nutrition Facts

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Servings: 8

Serving Size: ~1/4 cup (56 g)
Calories: 238

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Total Fat: 13.4g (17 %)
Saturated Fat: 5.3g (27 %)
Polyunsaturated Fat: 1.6g
Monounsaturated Fat: 5.1g
Cholesterol: 27mg (9 %)
Sodium: 191mg (8 %)
Total Carbohydrate: 18.9g (7 %)
Fiber: 1.4g (5 %)
Net Carbs: 17.5g
Total Sugar: 13.5g
Added Sugar: 12.4g (25 %)
Protein: 12.0g (24 %)

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Vitamin B12: 0.3mcg (12 %)
Vitamin D: 0.07mcg (0 %)
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Calcium: 62mg (5 %)
Iron: 2.12mg (12 %)
Magnesium: 87mg (21 %)
Potassium: 235mg (5 %)

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Glycemic Index

43.8

Glycemic Load

8.2

Sources of Inspiration

https://www.poormanprotein.com/recipes/edible-cookie-dough-bites

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