Edible High-Protein Cookie Dough
Edible high-protein cookie dough you can eat straight from the bowl. No eggs, no flour, no waiting for the oven, just spoon-ready happiness.
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Anyone else start baking cookies and somehow eat half the dough before the oven even preheats? Same.
Recently, I was deep in cookie testing, and I realized something very important: what I actually wanted wasn’t cookies. It was the dough. Soft, sweet, vanilla-y, loaded with chocolate chips, and absolutely not meant to be baked.
So I built a version you can actually eat raw. No eggs. No raw flour. No side-eye from your inner food safety voice. And because this is how I cook, it’s also protein-packed and made with ingredients that feel good after the fact, not just in the moment.
It’s not technically cookie dough, but the texture and flavor hit the same exact spot. Sweet, creamy, a little nutty, and dangerously easy to keep scooping.
Why this edible high-protein cookie dough works
Greek yogurt replaces eggs and butter, giving you creaminess and structure without the risk or heaviness. It also brings protein, which makes this feel more like fuel than a free-for-all.
Almond flour mimics the soft, slightly grainy texture of traditional dough, but it’s safe to eat raw and blends smoothly without tasting chalky.
Almond butter adds richness and helps everything emulsify, so the dough stays spoonable instead of crumbly.
Protein powder thickens the mixture while boosting satiety. It turns this from “snack I regret later” into something that actually keeps you full.
A short chill firms everything up, but skipping it keeps that classic straight-from-the-bowl cookie dough vibe we all secretly want.
"This didn’t last a day a day in our house. Devoured."
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Edible High-Protein Cookie Dough
Ingredients
- 1 cup plain Greek yogurt 2% or full-fat for best texture
- 1 cup almond flour
- 1 scoop vanilla protein powder
- ⅓ cup almond butter
- 2 tablespoons maple syrup adjust to taste
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 to 2 tablespoons dark chocolate chips
Instructions
- Mix Greek yogurt, almond flour, protein powder, almond butter, maple syrup, vanilla, and salt in a bowl until smooth and creamy.
- Fold in the chocolate chips.
- Chill for 10 minutes if you want a firmer texture, or grab a spoon and eat immediately.
Notes
- If it feels too thick, a splash of milk or water loosens it right up.
- Protein powders vary. If yours is very absorbent, add yogurt one tablespoon at a time until it’s scoopable.
- This keeps well in the fridge for a couple of days, but realistically… it probably won’t last that long.
Nutrition
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