This healthy edible Cookie Dough Recipe is not only delicious but a great low-calorie, high protein dessert option! If you’re looking for healthy snack or dessert ideas that will crush any sweet tooth, this recipe is for you!
Protein Cookie Dough Recipe!
Macros for the WHOLE Recipe:
421 Cals, 34g Carbs, 13g Fat, 42g Protein!
Ingredients:
30g Vanilla Vegan Protein Powder (Here’s the brand I use: https://www.proteincookiebutter.com/collections/protein-powder/products/slow-churn-vanilla-ice-cream-vegan-protein)
20g PB Party Protein Cookie Butter Powder (https://www.proteincookiebutter.com/)
15g Heat Treated All Purpose Flour (see how I heat treat flour below)
10g Almond Flour
5g Coconut Flour
3g Zero Cal Sweetener of your choice
30g Sugar Free Maple Syrup
100ml Unsweetened Almond Milk
15g Mini Chocolate Chips
Key Substitutions:
Vegan Protein: Why I use Vegan Protein in this recipe is because of how absorbent it is and also how amazing it is at adding that dense cookie dough like consistency. So if you have a whey or a whey/casein blend, I recommend using only 50ml of almond milk to start and then slowly add more till you get the consistency you are looking for.
Protein Cookie Butter Powder: The narrative is the same as the vegan proteins. My cookie butter powder is super absorbent while also providing a dense/smooth texture. So the best sub here would be a powdered pb. Just sub 1:1 and then drop the almond milk down adding a little bit at a time until you reach the cookie dough consistency.
The Different Flours: So my recipes rely on a lot of food science which means understanding the key characteristics of each ingredient to achieve an end goal that is innovative. Aka to keep the cals low and the macros balanced while also tasting amazing. So with each flour, they each play a different role. AP Flour as a texture component to the recipe. Almond Flour adds texture, nuttiness and density. Coconut Flour is super absorbent and brings it all together. So if you can’t sub these, I’d say you can sub AP Flour for more protein. You can sub the almond flour for more coconut flour. You can sub the coconut flour for more almond flour.
Hope all this helps! I don’t create recipes to deter you guys from making them! I use my ingredients because I created them to innovate and solve a void so I could make the best recipes I possibly can. I will continue to try my best to give you guys subs for ingredients in future videos. Love you guys and your support.
How to heat treat All Purpose Flour:
I microwave 1 cup of my all purpose flour for 75 seconds in the microwave mixing every 15 seconds to heat treat it and kill the potential bacteria in it. Use a food thermometer and make sure your flour gets to at least 160 degrees F. And then let it cool. You can also bake in the oven on 200 degrees F for 10 minutes to heat treat your flour as well.
The risk is EXTREMELY small and I use such small amount of the flour in the recipes. But if you want to take zero risk, use this heat treating technique!
You can also buy heat treated flour as well but I prefer this method because AP Flour is soo cheap and the heat treating process is soo easy.
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@thezachrocheleau
