4-Ingredient PB2 Protein Cookie Dough Recipe | High Protein Kitchen (2024)

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, high protein, no mixer needed, and made in one bowl. You'll wonder why you ever bothered baking peanut butter cookies in the first place 😉

Key Ingredients

• 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- Any plant-based, non-dairy milk will work - depending on the brand you're using, the amount of protein provided may vary. You could also use dairy milk.
• Mini chocolate chips- A completely optional addition, but one I end up adding every time!

Nutrition Disclaimer: Feel free to use different ingredients to suit your own dietary needs, but note it could change the flavor and vary from the nutritional calculations in the recipe card on this post!

Variations & Dietary Considerations

• Nut butter: Aside from just changing the flavor, using a different nut butter will change the number of calories, protein, carbs, etc. Some options would be almond butter, cashew butter, sunflower butter, walnut butter, or coconut butter.
• Maple syrup flavor: This is a great sweetener option for vegans. There are different grades of pure maple syrup, each with a different depth of flavor. Grade A is most easily found in stores and has an amber color and rich flavor - but it's mild enough to go well in most recipes without being overtly maple-y.
• Honey: If you're not vegan or just prefer to use honey, this could provide a sweeter flavor than maple syrup. Like maple syrup, there are many varieties of honey - generally speaking, the lighter the color the more mild the flavor. Clover, wildflower, makuna, and acacia honey are all great options.
• Protein powder: Your choice of protein powder will make the biggest difference in the nutritional values of the final recipe. Keep in mind that some protein powders derive from animal sources, while others are safe for vegans and vegetarians because they are plant-derived.
• Milk: Another big contributor to the nutritional differences will be your choice of milk. For example, if you're trying to stay low carb, you'll want to pass on oat milk and maybe opt for almond milk.
  

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.

See Also

Pumpkin Cottage Cheese Cookie Dough (Edible Recipe) - Basics with BailsEdible Cottage Cheese Cookie Dough Recipe - Basics with BailsViral Cottage Cheese Protein Cookie Dough Recipe | High Protein KitchenEasy no-chill sugar cookie recipe (for cut-out cookies) - Better Baker Club

Step 4: If adding chocolate chips, fold them in.

Substitutions & Variations

• 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, 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 ½ teaspoon pure vanilla extract. Especially if you're going to change up the flavor by using vanilla protein powder - 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!)

FAQs

Pretty great, right?
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This recipe was originally published onStress Bakingand appears in syndication on High Protein Kitchen with post content relevant to the HPK audience.

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