Protein Cookie Dough – GUEST RECIPE from Adam Foster
April 9, 2016
This recipe is brought to you by Adam better known as Shreddybrek from cheapproteindiscountcodes
I love cookie dough. Simple as that.
The warm, melt in your mouth, so soft texture, combined with a flavour that just lingers on and on and on. Its so moreish. So tasty. And so damaging to your diet!
Thats why I had to find a healthier alternative. Of course, that meant looking at making some with protein powder. After a few failed attempts of making protein cookies and only part baking them (and a lot of wasted time) I was able to find this no-bake protein cookie dough solution.
The texture is there, the flavour can be whatever you want, and you can have it hot or cold. Simply microwaving it for a few seconds will give it the winter-warming feel I love. However letting it ‘set’ for 20 minutes or so in the fridge gives it a completely new dimension. I usually go half and half with the batches I make. Eating half straight out the fridge, and the remaining warm.
Best of both worlds!
This is pretty easy to make, and the flavour combinations are almost endless. You can take a look here for some protein powder suggestions, and you can let your mind run wild with the ingredients you’ll use as your ‘filling’.
The purpose of demonstration however, im going to share my recipe for making a white chocolate & berry, vanilla peanut butter cookie dough.
- Prep: 15 mins
- Cook: 30 mins
32g Peanut Butter
1Take your micellar casein protein powder and add in your Vanilla flavouring.
2Add your peanut butter
3Mix until the powder and peanut butter have ‘clumped’ together
4Slowly add a small amount of water or milk, a tablespoon at a time, and keep mixing
5Add in your white chocolate & raspberry fruit mix
6Keep adding milk (or water) and mixing until you reach your desired consistency
7The final result should resemble regular cookie dough, me quite firm, but not crumbly.
8Place in the fridge and allow it to ‘set’ for around 30 minutes
9You can then place it in the microwave for around 12-15 seconds if you’d like to eat it warm
1I use unflavoured casein protein powder. This gives me a ton of freedom for the flavours I want to make. I then use flavouring systems, either powders or drops, to make the ‘cookie dough’ any flavour I want. You can replace the white chocolate & raspberry mix with anything you like. Dried fruit, chocolate chips & nut mixes tend to work best I find. However you can get as creative as you want here. The peanut butter can be swapped for an almond butter, or even a low fat reduced peanut butter such as PB2. PB2 is a powder, so you will need to make a serving of nut butter before adding it into the mix. I prefer to use almond milk, as it lends itself with the use of nut butter. Its also lower in calories than regular milk. However water also works fine if you want to keep the calories even lower.
2I love this as a late night snack. Micellar casein is the go to protein source before bed due to its slow releasing nature. The texture of micellar casein works much better for creating a genuine cookie dough than what whey would. When those late night sugar cravings are hitting, and you’ve got an appetite, treat yourself to some of this. It will be far more filling than drinking a shake, and the great taste lasts even longer.