Protein Cookie Dough Variations with Chocolate Chips, Cocoa, and Funfetti Recipe

Introduction

Protein Cookie Dough is a delicious and nutritious treat that satisfies your sweet tooth while boosting your protein intake. This no-bake recipe comes in three tasty varieties: classic chocolate chip, chocolate, and funfetti. It’s perfect for a quick snack or a healthy dessert.

Ingredients

• Chocolate Chip Protein Cookie Dough:
• 1 cup whole wheat flour, heat treated
• ½ cup vanilla protein powder
• ⅓ cup pure maple syrup
• 2 tbsp coconut oil, melted
• 2–4 tbsp milk of choice
• 1 tsp vanilla extract
• ½ cup mini chocolate chips
• Chocolate Protein Cookie Dough:
• ¾ cup whole wheat flour, heat treated
• ¼ cup unsweetened cocoa powder
• ½ cup chocolate protein powder
• ⅓ cup pure maple syrup
• 2 tbsp coconut oil, melted
• 2–4 tbsp milk of choice
• 1 tsp vanilla extract
• ½ cup mini chocolate chips
• Funfetti Protein Cookie Dough:
• 1 cup whole wheat flour, heat treated
• ½ cup vanilla protein powder
• ⅓ cup pure maple syrup
• 2 tbsp coconut oil, melted
• 2–4 tbsp milk of choice
• 2 tsp vanilla extract
• ¼ cup rainbow sprinkles

Instructions

1. Step 1: Heat the whole wheat flour in a microwave-safe bowl for 60–90 seconds on high. Stir and heat for another 30 seconds until the temperature reaches 165°F to safely heat treat the flour. Transfer to a large mixing bowl.
2. Step 2: Add the protein powder, and if making chocolate dough, add cocoa powder as well. Stir until fully combined.
3. Step 3: Mix in the maple syrup, melted coconut oil, 2 tablespoons of milk, and vanilla extract. Stir well, adding more milk 1 tablespoon at a time if the dough feels too dry.
4. Step 4: Fold in your choice of mini chocolate chips or rainbow sprinkles, ensuring they are evenly distributed throughout the dough.
5. Step 5: Store the dough in the refrigerator for 4–5 days. Allow it to come to room temperature before serving,—or portion it individually before refrigerating for easy snacks.

Tips & Variations

• Heat treating the flour is essential to make it safe for raw consumption.
• Use your favorite plant-based or dairy milk to suit dietary preferences.
• Try adding chopped nuts or dried fruit for extra texture.
• For a sweeter dough, increase maple syrup slightly, but keep in mind it will affect consistency.
• Adjust vanilla extract quantity based on desired flavor intensity.

Storage

Store the protein cookie dough in an airtight container in the fridge for up to 5 days. The dough will firm up when chilled, so let it sit at room temperature for 10–15 minutes before eating to soften. You can also freeze portions for longer storage and thaw in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour. Just make sure to heat treat it the same way to ensure it’s safe to eat raw.

Is this recipe suitable for vegans?

This recipe can be vegan if you use a plant-based protein powder and milk, and ensure your vanilla protein powder does not contain animal-derived ingredients.

Protein Cookie Dough Variations with Chocolate Chips, Cocoa, and Funfetti Recipe

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★★★★★

4.6 from 117 reviews

This Protein Cookie Dough recipe offers three delicious variations—Chocolate Chip, Chocolate, and Funfetti—each crafted with whole wheat flour, protein powder, and a touch of sweetness using pure maple syrup. Perfect as a healthy snack or a guilt-free treat, this no-bake, microwave-assisted recipe delivers safe-to-eat cookie dough packed with protein and customizable mix-ins like mini chocolate chips or rainbow sprinkles.

• Author: Sophie
• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Total Time: 7 minutes
• Yield: About 8 servings 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Chip Protein Cookie Dough

• 1 cup whole wheat flour (heat treated)
• ½ cup vanilla protein powder
• ⅓ cup pure maple syrup
• 2 tbsp coconut oil, melted
• 2–4 tbsp milk of choice
• 1 tsp vanilla extract
• ½ cup mini chocolate chips

Chocolate Protein Cookie Dough

• ¾ cup whole wheat flour (heat treated)
• ¼ cup unsweetened cocoa powder
• ½ cup chocolate protein powder
• ⅓ cup pure maple syrup
• 2 tbsp coconut oil, melted
• 2–4 tbsp milk of choice
• 1 tsp vanilla extract
• ½ cup mini chocolate chips

Funfetti Protein Cookie Dough

• 1 cup whole wheat flour (heat treated)
• ½ cup vanilla protein powder
• ⅓ cup pure maple syrup
• 2 tbsp coconut oil, melted
• 2–4 tbsp milk of choice
• 2 tsp vanilla extract
• ¼ cup rainbow sprinkles

Instructions

1. Heat the flour: In a microwave-safe bowl, heat the whole wheat flour on high for 60-90 seconds. Stir the flour, then heat again for 30 seconds until it reaches a temperature of 165°F (74°C) to ensure it’s safe to eat raw.
2. Combine dry ingredients: Transfer the heat-treated flour into a large mixing bowl. Add the protein powder and, if making the chocolate version, add the unsweetened cocoa powder. Stir well to combine all dry ingredients evenly.
3. Add wet ingredients: Pour in the pure maple syrup, melted coconut oil, 2 tablespoons of milk of your choice, and vanilla extract (use 1 tsp for chocolate chip and chocolate versions, 2 tsp for funfetti). Stir thoroughly to form a dough. If the mixture feels dry or crumbly, add an additional 1-2 tablespoons of milk and mix again.
4. Fold in mix-ins: Gently fold in mini chocolate chips for the chocolate chip and chocolate versions, or rainbow sprinkles for the funfetti variety, ensuring even distribution throughout the dough.
5. Chill and serve: Store the cookie dough in the refrigerator for 4-5 days. Note that it will harden when chilled, so bring it to room temperature before serving for the best texture. Optionally, portion the dough into individual servings before refrigerating for convenience.

Notes

• Heat-treating the flour in the microwave is essential to kill any bacteria since this recipe uses raw flour.
• If the dough is too dry, add milk gradually to achieve a soft, cookie dough texture.
• Allow refrigerated dough to warm to room temperature before eating, as it can become quite firm when chilled.
• You can customize the mix-ins based on your preferences—substitute mini chocolate chips or sprinkles as desired.
• Store the cookie dough in an airtight container in the fridge and consume within 4-5 days for optimal freshness.

Keywords: protein cookie dough, healthy cookie dough, no bake cookie dough, protein snack, chocolate chip cookie dough, funfetti cookie dough, healthy dessert, raw cookie dough