Single Serving Peanut Butter Chocolate Chip Protein Cookie Dough
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Earlier this week, I published a recipe for Peanut Butter Chocolate Chip Protein Cookies and thought it only made sense to tweak the recipe for single serving protein cookie dough. Since both recipes are free of eggs, you can go to town on this cookie dough without any food safety concerns.
The original cookies have 122 calories and 8 grams of protein per cookie, but I’ve added a bit more protein to the cookie dough. With 20 grams of protein and only 227 calories in the entire recipe, you get a bit more bang for your buck with the protein cookie dough.
And since simplicity is the name of the game around here, you won’t need any fancy tools to make this recipe. If you have a spoon and a bowl, you’re ready to roll.
How to Make Protein Cookie Dough
I’m not joking when I say this recipe is simple. Just add a handful of ingredients to a bowl and stir. The photos below give you an idea of what your cookie dough should look like in action.
Take note of how the dough looks on the left—dry and like it needs more liquid ingredients. Resist over hydrating and keep stirring. It will come together. You should be able to handle the dough when finished.
If you over hydrate the cookie dough and end up with a sticky dough or something that doesn’t resemble cookie dough, you can add more dry ingredients. But the easiest thing is to add the liquid ingredients slowly.
A Few Ingredient Notes
I used PEScience Select Whey + Casein for this recipe. You’re more than welcome to use any protein powder you’d like, just know every protein powder is a bit different and might require a tweak to other ingredients.
3/2019 update: I’ve added notes to the recipe card below for my Bowmar Nutrition users out there.
In small batch recipes like this protein cookie dough, every ingredient matters. Not to beat a dead horse, but the biggest tip I can give is to mix the dry ingredients first and add the liquid ingredients slowly. Like, 1-2 tablespoons at a time.
The photos below are from the original protein cookies, and the difference between the photo on the left and right is only 1/4 cup or 60 grams of canned pumpkin.
Speaking of pumpkin, a common question about this recipe has been about pumpkin substitutes. The easiest swap will be simply using more light butter, but you could also use unsweetened apple sauce to keep the calories under control. If you use apple sauce, reduce the amount called for by half and add as needed.
What to Eat with Protein Cookie Dough
First of all, I’ll say that this cookie dough on its own is mighty fine and perfect for a lower calorie snack. But in case you’re entertaining guests or need a bit more volume in your diet.
Before I give you any more ideas about what to eat with your protein cookie dough, I’d like to share a photo from my Instagram story—protein cookie dough ice cream! I cheated and used one of the lower calorie frozen yogurts, but you could really take your dessert game to the next level by pairing this with one of my protein ice cream recipes.
Other protein cookie dough pairing ideas:
- Fruits like bananas, apples, or if you have an air fryer, air fried banana chips
- Fat free Greek yogurt
- Rice cakes
- Graham crackers
Okay, I think you’re prepared to tackle this protein cookie dough recipe. If you make this super simple recipe, don’t forget to snap a pic and tag @mugsformuscles on the ‘Gram.
Single Serving Protein Cookie Dough
A peanut butter chocolate chip protein cookie dough designed to be made and consumed in minutes.
- 2/3 scoop (21g) PEScience Vanilla Protein Powder
- 1 Tbsp (6g) PB2 or Powdered Peanut Butter
- 1 Tbsp (8g) All Purpose Flour*
- 1/2 Tbsp (6g) Swerve Granular or a granular sugar substitute
- 1 Tbsp (14g) Light Butter I used Land O' Lakes Light Butter with Canola Oil
- 2 Tbsp (30g) Canned Pumpkin as needed
- 1/2 Tbsp (7g) Mini Chocolate Chips
Mix the dry ingredients in a bowl before adding the butter. Stir well.
Add the pumpkin slowly to avoid over hydrating your cookie dough. You may not need all 30 grams depending on the protein powder you use. (The photo has the chocolate chips added in before the cookie dough is fully mixed - do as I say not as I do).
Finally, add the chocolate chips and stir once more. Eat right away or store in the refrigerator for later.
*Because food safety experts are party poopers, I felt the need to mention the risk of consuming raw flour. Since ingredients in flour can be contaminated before, during, or after processing, consume raw flour at your own risk. If you'd like to replace the flour, something like ground nuts would work. Check out my no bake white chocolate pistachio protein bites for an example of this.
- If you're using Bowmar Nutrition protein powder, use 1 scoop (28g) Protein Frosted Cookie (or similar flavor) and half the pumpkin (15g). Keep everything else the same. Macros for this variation: 264 calories, 25g protein, 16g carbs, and 10g fat
- If you'd like to swap the pumpkin, use more light butter as needed or use unsweetened apple sauce. You'll likely need about 1/2-2/3 apple sauce gram for gram.
- Check out my full Peanut Butter Chocolate Chip Protein Cookies recipe if you'd like baked cookies.
More Simple Recipes You Might Like
Staying in the realm of cookies, my Stuffed S’mores Mug Cookie might tickle your fancy.
And if you like the peanut butter and chocolate chip combo, I bet you’d dig my Butterfinger Proats recipe.