Since making my peanut butter chocolate chip protein cookie dough, I’ve been experimenting with all kinds of flavor combos for single serving cookie dough. Because, well, it’s hard to beat a giant spoonful of cookie dough. And this Heath Bar cookie dough for one can be whipped up in minutes with a handful of ingredients and one bowl.
The entire recipe only has 184 calories and packs 13 grams of protein into a deliciously sweet, chocolatey, caramel-ey ball of cookie dough. Let’s take a look at what you’ll need and how easy it is to make a batch of this cookie dough for one.
Ingredient Notes for Protein Cookie Dough
I’ll briefly cover the ingredients you might have questions about and suggest a few potential substitutions if needed. I will add that making any substitutions may take a bit of experimentation with a recipe like cookie dough.
I used PEScience Select Whey + Casein for this Heath Bar cookie dough. You can use any protein powder you’d like, just know every protein powder is a bit different and might require a tweak to other ingredients.
The biggest takeaway about protein powder will be to add the liquid ingredients slowly to avoid over hydrating the cookie dough.
Swerve, if you’re unfamiliar, is a zero calorie sugar substitute made from natural ingredients. It’s hands down the best tasting calorie free sweetener I’ve tried, and they even make powdered and brown sugar substitutes in addition to a granular sweetener.
This recipe calls for both the granular and brown sugar substitutes but only a 1/2 tablespoon of each. So if you don’t have any on hand, you could use regular sugar and brown sugar or another granular sugar substitute.
I’m not affiliated with Swerve, but you should definitely try this stuff out. If you’re curious about all its applications, check out all my recipes made with Swerve.
Butter and Pumpkin
To hydrate the cookie dough, I used the same two ingredients from my peanut butter chocolate chip protein cookies—light butter and pumpkin. The easiest substitute for the pumpkin is simply using more butter or even a bit of unsweetened apple sauce. If you wanted to replace the butter, you could try using pumpkin on its own, or you could use another fat source like coconut oil.
Again, don’t forget to add these ingredients slowly and stir the protein cookie dough really well to avoid over hydrating and making runny cookie dough.
How to Make Heath Bar Cookie Dough for One
If you make the recipe with the exact ingredients listed, you can get away with just dumping everything in a bowl and mixing. I used this method in this video on the @mugsformuscles Instagram.
On the other hand, if you’re going to use slightly different ingredients, you’ll probably want to take things slow to get your cookie dough just right. Don’t worry, it’s still quick and super easy.
Start out by mixing your dry ingredients in a bowl.
After you have the dry ingredients blended well and any brown sugar clumps broken down, add the butter and stir. It should look a bit like wet sand (in the photo below) when the butter is fully mixed in. Also, be sure you don’t melt the butter before adding it.
At this point, if your cookie dough looks more moist than what you see above you may want to skip the pumpkin. Over hydrating the cookie dough will cause it to become sticky or gummy instead of dough like. You should be able to handle the dough once you’ve added the butter and pumpkin.
If you whiff and accidentally over hydrate your cookie dough, no worries. You can add a bit more protein powder and flour to bring back the dough-ness.
Once you have the cookie dough good to go, it’s as easy as adding the Heath Bar toffee bits and folding them in. Roll the cookie dough into a ball and you’re done!
Pairing Ideas for Your Heath Bar Cookie Dough
I posted a handful of ideas on what you could eat your protein cookie dough with in the peanut butter chocolate chip cookie dough recipe. There’s no shame in taking it straight from the spoon but if you have the calories to spare, you can really add some volume to this high protein snack.
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
- Protein ice cream
All right, you’re ready to make Heath Bar Protein Cookie Dough for One. When you make yours, don’t forget to snap a pic and tag @mugsformuscles on the ‘Gram.
- Add the dry ingredients to a bowl.
- Stir well, breaking up any clumps of brown sugar.
- Add the butter to the mixed dry ingredients and stir well. The mixture should look like wet sand before adding any pumpkin. Note: If your dough looks more like the photo in the next step (more moist), skip the pumpkin or add just enough to hydrate the cookie dough.)
- Add the pumpkin and stir/fold the cookie dough until it takes shape. It should be solid like cookie dough at this point and easily handled.
- Add the toffee bits and fold the dough until they're fully incorporated.
- Roll the cookie dough into a ball and serve!
*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.
- Different protein powders may have different volumes per scoop. Weigh your protein powder if possible. They may also have different consistencies based on ingredients so add liquid ingredients slowly to avoid runny/gummy cookie dough.
- If you wanted to omit the pumpkin, you could add a bit more butter or use something like unsweetened apple sauce to hydrate the cookie dough.
- Any granular sugar substitute like stevia or splenda should work fine.
- For the brown sugar substitute, a 1/2 tablespoon of real brown sugar wouldn't add that many calories.
Serving Size1 serving
Amount Per Serving Calories 184Total Fat 9gUnsaturated Fat 0gCarbohydrates 25gProtein 13g
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