I love cookie dough! I have a standard version (high protein also).
But this version is more chocolatey and lets you indulge without the guilt.
It’s high in protein, quick to whip up, and feels like dessert even though it’s secretly packed with nutrients.
This is one of my go-to snacks, especially in the evenings when I want something sweet but also filling.
My partner, who’s an athlete, loves it too because it gives him that extra protein boost without me spending hours in the kitchen.
The best part? You don’t even need to turn on the oven.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use high-quality dark chocolate protein powder for the best flavor and nutrition.
Stir in crunchy add-ins like cacao nibs or chopped nuts for texture.
A silicone spatula makes mixing and scooping easier.
Swap almond milk for oat milk to give it an even creamier finish.
If you don’t already own one, a good food processor will save you time when making oat flour from scratch. I also love keeping glass meal prep jars on hand to portion these out for quick grab-and-go snacks.
High Protein Cookie Dough
Course: Dessert, BreakfastDifficulty: Easy4
10
minutesIngredients
1 cup oat flour
1/2 cup chocolate protein powder
1/3 cup unsweetened cocoa powder
1/2 cup almond butter or peanut butter
1/4 cup maple syrup or honey
1/3 cup almond milk (add more if needed)
1/4 cup mini chocolate chips
1 tsp vanilla extract
Pinch of salt
Directions
- Start by combining the almond butter, maple syrup, vanilla extract, and almond milk in a large bowl. Stir until smooth and creamy. This will be your wet base that binds the dough together.
- Next, sift in the oat flour, protein powder, cocoa powder, and salt. Mix slowly until it all comes together. At this stage, the dough should be thick but pliable. If it feels dry, add an extra splash of almond milk; if too wet, sprinkle in a little more oat flour.
- Fold in the chocolate chips until evenly distributed. Now scoop the dough into serving cups or simply enjoy straight from the bowl. Pop it in the fridge for 20 minutes if you prefer a firmer texture, or eat it right away for soft and gooey cookie dough bliss.
- You can also use this as a spread. =)
Substitutions and Add-Ins:
If you don’t have oat flour, almond flour works beautifully for a softer texture. For a vegan version, stick to maple syrup and plant-based protein powder. If peanut butter isn’t your thing, almond butter or sunflower seed butter are great alternatives.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
- Indian‑Style Overnight Oats
- Cottage Cheese Chocolate chip Cookies
- Dark Chocolate Quinoa Crisps
- Cottage Cheese Protein Bread
- 3-Ingredient Chocolate Mug Cake
- Cookie Dough Overnight Oats
- Pumpkin Chia Seed Pudding (Easy, Dairy‑Free, and Delicious)
- Vegan Baked Banana Bread Oatmeal
- Pumpkin Baked Oatmeal Cups (from Best Pumpkin Recipes for Weight Loss roundup)
- Cozy Apple Cinnamon Oatmeal (stovetop)
- Pumpkin Oatmeal Cookies
