I don’t know about you guys, but I enjoy eating cookie dough more than actual cookies! Obviously eating raw eggs is frowned upon…so I’ve spent a lot of time perfecting a delicious, egg, gluten, and dairy-free edible cookie dough recipe that is meant to be eaten by the spoonful – no baking required!
There are lots of edible cookie dough recipes out there – let’s be real – but I’ve tried a bunch and I’ve tweaked my own recipe to combine some of my favorite aspects of each of the types I’ve tested. I also wanted to incorporate a punch of protein into my recipe to make this indulgent treat a little bit healthier and more filling, rather than just empty calories – and that’s how this yummy concoction came to life.
The Best Edible Protein Cookie Dough | Gluten-Free + Dairy-Free
Ingredients
- 2 scoops vanilla protein powder (I like Orgain)
- 1/2 cup almond flour
- 4 tablespoons brown sugar or coconut sugar
- 1/4-1/2 cup peanut butter
- 2-3 tbs non-dairy butter (I use Earth Balance)
- A dash of vanilla
- Almond milk, adding a little at a time while stirring to make a dough-like consistency
- Lots of chocolate chips! Maybe 2/3 cup to 1 cup (You can use Enjoy Life brand for dairy-free)
Instructions
- Add dry ingredients to your mixing bowl and mix well. I use my KitchenAid mixer, but you can also do this by hand.
- Add butter to a small glass bowl and soften in microwave, approximately 15-30 seconds.
- Add peanut butter, followed by softened butter and vanilla to dry ingredients and mix well. Mixture will be very thick and a bit dry at this point.
- Begin pouring almond milk, a little at a time, to mixing bowl while stirring constantly. I like mine to be the same consistency as real cookie dough (something that holds its shape if rolled into a ball), but you can also add more milk to make it creamier and thinner.
- Finally, add in your chocolate chips and stir to combine.
- Grab a spoon and enjoy!
As you can see, I don’t have exact measurements for a lot of the ingredients – that’s because it’s hard to mess this up and so easy to tweak to your preference. Sometimes, I’m in a mood for peanut butter, so I’ll add a little more than normal to amp up the peanut flavor (and probably use less almond milk). Other times, I’m craving chocolate and will add as many chocolate chips as I can. Okay, let’s be real….that’s every time.
Variations of Edible Cookie Dough
You can also make different variations of edible cookie dough using different flavors of protein and add-ins. I️’ve used chocolate protein powder before.I️ also love pumpkin chocolate chip cookie dough: simply cut back on the peanut butter (to 1/4 cup) and add 1/2 cup of pumpkin puree. You may also find that you need less almond milk when you add pumpkin.
Note that this makes a full bowl of cookie dough, so you can share it with others or pop the remainder into a container and keep it in the fridge or freezer to enjoy later!
Holy cow, Brittany!! This cookie dough sounds amazing. You had me at chocolate and peanut butter 💗
That combo is my favorite, too! <3
Yum! I have everything to make this including the protein powder. This will be a perfect afternoon treat!
Yay! Hope you enjoy it!