Who says you can’t eat cookie dough straight from the jar? This protein edible sugar cookie dough is here for everyone to enjoy and packs a protein punch. It's eggless, vegan-friendly, and perfect for whipping up in minutes.
🍪 NO BAKE COOKIE DOUGH
Whether you’re in the mood for a DIY dessert, are looking to add cookie dough to your next bowl of ice cream, or have cravings for sprinkles and chocolate chips.. (the add-in ideas are endless!) .. you'll love this quick and easy recipe.
COOKIE RECIPES TO TRY NEXT TIME:
❤️ WHY THIS RECIPE WORKS
Quick & Easy: Whips up in under 10 minutes!
Protein-Packed: A treat that fuels you.
Colorful Fun: Add colorful sprinkles for a festive birthday cake vibe.
Versatile: Make it for two, or keep it all to yourself (we won’t tell).
Safe to Eat: No eggs here, and the flour is heat-treated for safety.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
BUTTER:
Regular or vegan: Adds richness and moisture to the dough.
GRANULATED SUGAR:
Provides sweetness and helps with texture. You can use regular white sugar or brown sugar. You can also have half and half if you like,
Substitution: You can use coconut sugar.
ALL-PURPOSE FLOUR:
Forms the base of the dough and gives structure.
Substitution: Use gluten-free flour for a gluten-free version. Be sure to check consistency as different flours absorb moisture differently.
PROTEIN POWDER:
Boosts the protein content of the dough.
Substitution: Any flavor of protein powder works, but vanilla or chocolate is the most common. You can also use plant-based protein powders like pea or hemp.
SALT:
Enhances the sweetness and balances flavors.
Substitution: No substitute is needed unless you're avoiding salt; in that case, just omit.
MILK:
(Dairy or plant-based): Helps bring the dough together and adds moisture.
Substitution: Any milk works, including almond, oat, or coconut milk.
SPRINKLES OR CHOCOLATE CHIPS:
Sprinkles or Chocolate Chips: Add a fun, colorful touch and extra flavor.
Substitution: You can also use chopped nuts, dried fruit, or mini candy pieces for mix-ins. (Great for Christmas and the holidays!)
STEP-BY-STEP INSTRUCTIONS
Step 1: Heat-Treat Your Flour
To make the dough safe to eat, heat-treat the flour:
- Oven Method: Spread flour on a baking sheet and bake at 350°F (180 °C) for 5 minutes.
- Microwave Method: Heat in 30-second intervals, stirring, for 1-2 minutes. The flour should reach 160°F (use a food thermometer).
Step 2: Cream the Butter and Sugar
In a bowl, beat the softened butter and sugar until light and fluffy. This creates that classic cookie dough sweetness.
Step 3: Add The Dry Ingredients
Mix in the, cooled heat-treated flour, protein powder, and salt. Stir until the dough starts to come together.
Step 4: Adjust Consistency
Add milk, one tablespoon at a time, until the dough reaches your desired consistency—soft and scoopable.
Step 5: Add the Fun
Fold in sprinkles for a festive birthday cake look or chocolate chips for a classic cookie dough twist.
💫 If you loved this recipe, leave a 5-star review and rating!
🌈 ADD-IN IDEAS
Funfetti,
Peanut Butter,
Chopped nuts,
White chocolate,
M&M'S,
Chopped Oreos,
Candy Canes (great for the holidays!) 🎄
Biscoff spread,
📝 TIPS AND TRICKS
Use The Best Tastiest Protein Powder: This makes all the difference. Use a good quality protein powder. (That's very tasty!)
Cool the Flour: After heat-treating, let the flour cool completely to avoid a gummy texture.
Sift for Smoothness: Once cooled, you can sift the flour if it is clumpy.
Keep Butter Soft, Not Melted: Softened butter gives the dough its creamy texture—melted butter will make it greasy.
Adjust Consistency: If the dough feels dry, add a splash of milk. Too wet? Mix in a little extra protein powder.
❓FAQS
Softened butter at room temperature should feel pliable but not melted. When you press it lightly with your finger, it should leave an indentation without your finger sinking in completely or the butter losing its shape.
Crumbly cookie dough is usually caused by dryness, often from not enough moisture, too much flour or protein powder, or cold butter. To fix it, add 1-2 teaspoons of milk at a time until the dough comes together, ensure your butter is properly softened, and avoid overmixing. Double-check measurements and sift the flour to prevent imbalance.
No, this cookie dough is designed to be eaten raw, so it doesn’t include leavening agents like baking powder or soda that help cookies rise.
If the butter is too soft or melted, it can make the dough greasy instead of creamy and smooth.
🌟 MAKE-AHEAD AND STORAGE
MAKE-AHEAD:
You can prepare the dough ahead of time and store it in an airtight container. It will keep in the fridge for up to 3 days.
STORAGE:
For longer storage, freeze the dough in a plastic wrap or airtight container for up to 3 months. Thaw in the fridge before eating.
SERVING:
Keep the dough chilled for the best texture, especially if you’re serving it with ice cream or as a topping!
🗒️ Note: The cookie dough will become hard after storing in the fridge, so let it sit at room temperature for a few minutes before eating to soften it up.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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PROTEIN EDIBLE SUGAR COOKIE DOUGH
- Total Time: 2 min Prep Time + 5 min Cook Time = 7 min Total Time
- Yield: 2 1x
- Diet: Vegetarian
Description
Who says you can’t eat cookie dough straight from the jar? This protein edible sugar cookie dough is here for everyone to enjoy and packs a protein punch. It's eggless, vegan-friendly, and perfect for whipping up in minutes.
Ingredients
¼ cup butter softened (regular or vegan)
3-4 tablespoons granulated sugar
½ cup all-purpose flour
¼ cup vanilla protein powder
⅛ teaspoon salt
1-2 tablespoons milk
sprinkles or chocolate chips
EQUIPMENT:
Hand mixer or stand mixer.
Instructions
To make the dough safe to eat, heat-treat the flour:
Oven Method: Spread flour on a baking sheet and bake at 350°F for 5 minutes.
Microwave Method: Heat in 30-second intervals, stirring, for 1-2 minutes. The flour should reach 160°F (use a food thermometer).
In a bowl, beat the softened butter and sugar until light and fluffy. This creates that classic cookie dough sweetness.
Mix in the cooled heat-treated flour, protein powder, and salt. Stir until the dough starts to come together.
Add milk, one tablespoon at a time, until the dough reaches your desired consistency—soft and scoopable.
Fold in sprinkles for a festive birthday cake look or chocolate chips for a classic cookie dough twist.
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
🗒️ Note: The cookie dough will become hard after storing in the fridge, so let it sit at room temperature for a few minutes before eating to soften it up.
Cool the Flour: After heat-treating, let the flour cool completely to avoid a gummy texture.
Sift for Smoothness: Once cooled, sift the flour to ensure a clump-free dough.
Keep Butter Soft, Not Melted: Softened butter gives the dough its creamy texture—melted butter will make it greasy.
Adjust Consistency: If the dough feels dry, add a splash of milk. Too wet? Mix in a little extra protein powder.
❗️Use The Best Tastiest Protein Powder: This makes all the difference. Use a good quality protein powder. (That's very tasty!)
- Category: Baking, Desserts, Cakes
- Method: No-Bake
- Cuisine: American
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