Five-Ingredient Protein Cookie Dough (healthy, vegan, + gluten free)

Who remembers baking cookie dough and licking the bowls and spoons clean? Did you do it before or after putting the cookies into the oven?

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Back in the day, I used to be the cookie dough queen! I’d eat it every single day, but it was more of an emotional eating outlet rather than binging or just intentionally stuffing trans fat and added sugar into my body. Either way, it was not a healthy habit. I’m glad I got out of it as soon as possible! Luckily, this cookie dough is incredible because you can eat the whole batch and not feel as foggy or sugared out.

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As of lately, I’ve been enjoying this super simple recipe that has the same creamy, thick, sweet, and decadent quality of packaged cookie dough. While my take is much healthier and more satisfying, you can obviously swap and add more indulgent ingredients such as regular flour, some coconut oil, sugar, chocolate, coconut, pecans, candy, anything! Cookie dough doesn’t have to just be chocolate chip!

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Pictured is one full batch with one cup of oat flour, three tablespoons of peanut butter powder, vegan soy protein, and one cup of nondairy milk (Oh yeah, and my wrinkly hand). One is a crunchy peanut butter flavor and the other is a simple cinnamon coconut cookie dough! I personally found that the peanut butter powder adds a wonderful thickness that you’d want in any flavor! However, I gobbled up both batches because they were just too amazing–obviously not on the same day, but I did eat a whole batch for breakfast!

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For a dessert-sized portion, this recipe yields three to four servings. However, if you want a fuller breakfast-style meal, feel free to enjoy half the batch or even the whole batch! Because really–who stops at just one ounce (aka TWO TABLESPOONS) of cookie dough?

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RECIPE (serves 3-4)

  • 1 cup of oat flour (can sub for whole wheat, gluten free all-purpose, or all-purpose)
  • 1 serving of vegan protein powder
  • 3-4 TBSP peanut butter powder (you can also use regular peanut butter—you may need a different amount of water though!)
  • 3/4-1 cup nondairy milk of choice
  • Sweetener to taste
  • Optional add-ins: raisins, chocolate, hazelnuts, pecans, coconut, vegan M&M’s, vanilla, etc.

PROCEDURE

  1. Mix all dry ingredients in a bowl.
  2. Slowly incorporate the wet. If the dough is too thick, add more water (or more flour if too thin).
  3. Gently fold in the additional ingredients of your choice.
  4. Enjoy right away, refrigerate for up to three days, or freeze for up to four to five months.

What is your favorite cookie dough flavor? Did you eat more cookie dough than actual cookie in your lifetime?


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