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–+ servings
Dessert, Snack

Protein Cookie Dough

4.89 from 27 votes
This edible Protein Cookie Dough is the perfect post-workout snack or dessert for your sweet tooth. Ready in 2 minutes without baking, this keto recipe has only 3 ingredients–no sugar, no flour, but with a whopping 33 g of protein!
2 minTotal
1serving
A white bowl filled with scoops of chocolate chip protein cookie dough, placed on a wooden surface with a white cloth in the background.
Balanced 294 kcal
Protein 45% 34g
Carbs 8% 6g
Fat 47% 15g
Print Recipe 1
Ingredients Steps Nutrition
  • ⅓ cup (30 g) protein powder vanilla recommended, see notes
  • 1 ½ tbsp peanut butter sub with almond butter or cashew butter
  • 1 ½ to 2 tbsp Greek yogurt to consistency, see notes
  • 2 tsp chocolate chips sugar-free

Optional Ingredients

  • a pinch of salt if using unsalted peanut butter
  • 1 to 2 tsp maple syrup for sweeter cookie dough or if using unflavored protein powder
  • If the peanut butter is thick, place it in a bowl and microwave for 15-30 minutes until it reaches a creamy texture.
  • In a medium bowl, combine protein powder with peanut butter and 1 ½ tablespoon of Greek yogurt. For a sweeter cookie dough or if using unflavored protein powder, add 1 to 2 teaspoons of maple syrup.
    A dollop of thick Greek yogurt sitting on top of protein powder and peanut butter in a bowl.
  • Using a fork or rubber spatula, start mixing until the dough reaches a smooth consistency. Depending on protein powder used, you may need to add extra Greek yogurt until doughy.
    A golden spoon beginning to mix protein powder, peanut butter, Greek yogurt, and chocolate chips.
  • Fold through the chocolate chips.
    A smooth and creamy protein cookie dough being stirred in a bowl with a golden spoon.
  • Serve immediately or refrigerate for 30 minutes for a firmer texture.
294 kcal
Protein 45% 34g
Carbs 8% 6g
Fat 47% 15g

Per serving, estimated automatically, not a substitute for professional dietary advice.

  • Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw at room temperature or in the fridge before eating.
  • Protein powder choice: Whey makes the dough smooth and creamy, casein creates a thicker, doughier texture, and vegan protein may need extra yogurt or peanut butter.
  • Fixing consistency: If too sticky, add a teaspoon of oat flour or extra protein powder; if too dry or crumbly, mix in more Greek yogurt or a splash of milk until smooth.