This Peanut Butter Protein Edible Cookie Dough is the perfect blend of creamy, rich peanut butter and a hint of sweetness - all while packing in a protein boost. It’s a great option when you want something indulgent yet nourishing. Made with simple ingredients and ready in minutes, it’s a delicious high-protein snack you can enjoy straight from the spoon or as easy grab-and-go bites.
Ingredients
- Almond flour - almond flour is safe to consume raw, which makes it great for using in edible cookie dough. Or, you can also use oat flour or all-purpose flour as a substitute. Or if using all-purpose flour, it must be heat-treated first (see notes below) to make it safe to consume raw.
- Protein powder - different protein types can affect the texture of the dough. Whey protein can make the dough a bit soft and sticky, so I recommend using either plant-based protein (slightly grittier texture) or casein protein (a nice thick dough).
- Peanut butter - make sure it's soft and runny so that it's easy to mix with. You can also use almond, cashew, or sunflower seed butter as a substitute.
- Maple syrup or honey - for sweetness and depth of flavour
- Vanilla extract - for a boost of delicious vanilla flavour
- Salt - helps bring the flavours out
- Milk - a splash of milk to adjust the texture as needed if it's a bit too dry or crumbly.
- Mini M&M's - as a fun mix-in for crunchy sweetness. But feel free to use whatever you like!
See recipe card for quantities.
Instructions
STEP 1: In a large bowl, combine almond flour, protein powder, and salt. Give these dry ingredients a good mix.
STEP 2: Add wet ingredients: nut butter (softened), maple syrup, and vanilla extract. Mix everything together using an electric hand/stand mixer, or using a spatula, until it turns into a thick, smooth dough.
STEP 3: If dough feels too crumbly, add extra milk, 1 tablespoon at a time, until dough reaches desired texture. Or if the dough feels too soft, you can add in a bit of extra flour.
STEP 4: Mix in Mini M&M's until they're well distributed. Serve right away, or store for later. Enjoy!
Equipment
I recommend using an electric mixer (either a hand mixer or stand mixer) to combine the ingredients into a dough - this will make it easier to mix with, and give a fluffier, creamier texture by beating in some air. Or if you don't have a mixer, no worries - you can use a spatula and mix manually as well.
Storage
You can store the cookie dough in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2-3 months. Just thaw them before you're ready to enjoy them.
I recommend portioning the cookie dough using a cookie scooper or rolling them into bite-sized balls before refrigerating or freezing. This helps with portion control, and saves time so that you don't have to wait for an entire container of cookie dough to thaw before eating it.
Toasty's Tips
- This recipe uses almond flour. But you can also substitute it with oat flour or all-purpose flour if you wish. If using all-purpose flour, always make sure to heat-treat it first in order to make it safe to consume raw. You can do this either by using an oven or microwave.
- Use an electric mixer like a hand-mixer or stand-mixer to get the best results. This will help beat air into the dough, creating a fluffier and creamier texture. But if you don't have an electric mixer, you can certainly use a spatula to manually mix the ingredients instead.
- I recommend chilling the dough in the fridge for at least 30 minutes or longer. This helps the texture firm up for a classic cookie dough texture, making it easier to shape and roll into balls for a bite-sized snack, and allows the flavours to deepen and develop.
- Easily adjust the texture by using extra milk or flour. Add a splash of milk, 1 tablespoon at a time, if you find the dough too dry or crumbly. Add extra flour, 1 tablespoon at a time, if you find the dough too wet and sticky.
- Customize the mix-ins to suit your tastes and preferences. Instead of M&M's, you can use chocolate chips, coconut flakes, dried fruits, nuts, seeds, funfetti, crumbled cookies, protein powder, and so on. It's totally up to you!
- Enjoy the cookie dough as a topping with ice cream, a bowl of yogurt with some fruit, rolled into bite-sized snack balls, or straight by the spoonful!
Other Recipes to Try:
Looking for other cookie dough recipes like this? Try these:
📖 Recipe
Peanut Butter Protein Edible Cookie Dough
Suggested Equipment
- Mini oven (for heat-treating flour)
Ingredients
Dry Ingredients
- ¾ cup blanched almond flour
- ½ cup vanilla protein powder - plant-based (or your choice)
- ⅛ teaspoon salt
Wet Ingredients
- ½ cup peanut butter - softened and runny
- 2 tablespoon maple syrup - or honey
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk
Mix-ins
- ½ cup mini M&Ms
Instructions
- In a large bowl, combine almond flour, protein powder, and salt. Give these dry ingredients a good mix.
- Add wet ingredients: nut butter (softened), maple syrup, and vanilla extract. Mix everything together using an electric hand/stand mixer, or using a spatula, until it turns into a thick, smooth dough.
- If dough feels too crumbly, add extra milk, 1 tablespoon at a time, until dough reaches desired texture. Or if the dough feels too soft, you can add in a bit of extra flour.
- Mix in Mini M&M's until they're well distributed. Serve right away, or store for later. Enjoy!
Notes
- Watch the step-by-step video tutorial here.
- This recipe uses almond flour. But you can also substitute it with oat flour or all-purpose flour if you wish. If using all-purpose flour, always make sure to heat-treat it first in order to make it safe to consume raw. You can do this either by using an oven or microwave. Or if you'd prefer skipping the heat-treating step, you can substitute with a flour that's already safe to eat, like oat flour or almond flour.
- Use an electric mixer like a hand-mixer or stand-mixer to get the best results. This will help beat air into the dough, creating a fluffier and creamier texture. But if you don't have an electric mixer, you can certainly use a spatula to manually mix the ingredients instead.
- I recommend chilling the dough in the fridge for at least 30 minutes or longer. This helps the texture firm up for a classic cookie dough texture, making it easier to shape and roll into balls for a bite-sized snack, and allows the flavours to deepen and develop.
- Easily adjust the texture by using extra milk or flour. Add a splash of milk, 1 tablespoon at a time, if you find the dough too dry or crumbly. Add extra flour, 1 tablespoon at a time, if you find the dough too wet and sticky.
- Customize the mix-ins to suit your tastes and preferences. Instead of M&M's, you can use chocolate chips, coconut flakes, dried fruits, nuts, seeds, funfetti, crumbled cookies, protein powder, and so on. It's totally up to you!
- Enjoy the cookie dough as a topping with ice cream, a bowl of yogurt with some fruit, rolled into bite-sized snack balls, or straight by the spoonful!
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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