Healthy Edible Protein Chocolate Chip Cookie Dough

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Cooking With Anadi

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Healthy Edible Protein Chocolate Chip Cookie Dough

What do we all do when we’re baking cookies? Lick the spoon when we make the batter of course! I hope I don’t sound like a party pooper but I actually don’t really lick the batter much. The raw eggs really do freak me out, so I pretty much discard the batter right away. On the other hand, I’ve had some little bites of the Pillsbury ready to bake cookie dough - before the news came out that the new formulation is actually safe to eat raw (!!) That’s really sounding amazing to me right now actually!

Well, I hope the new cookie dough formulation won’t deter you away from this healthy cookie dough recipe! This may not be the classic Pillsbury cookie dough we all know and love as kids and grown-ups, but this is a healthy edible cookie dough that you can enjoy as a protein-packed treat and still get a taste of eating cookie dough to satisfy your sweet tooth! This edible cookie dough recipe has only five ingredients, it can be made completely free of refined sugar by swapping the sugar for maple syrup, honey or stevia, and it can be ready in about 8 minutes! You can serve it immediately or chill it in the fridge - I find it’s delicious both at room temperature and chilled! Personally, I like this healthy snack at room temperature because I do like it a little smoother and not as firm, but the choice is yours!

Feeling like adding a pumpkin flair to your healthy protein edible cookie dough? Definitely check out my Protein Packed Edible Pumpkin Cookie Dough!

Tools Needed

• Mixing bowl
• Measuring cups
• Measuring spoons
• Wooden spoon

Ingredients in Protein Chocolate Chip Cookie Dough

This edible protein chocolate chip cookie dough is completely eggless, and it’s made without protein powder! We’re going to get the doughy texture by combining oat flour and Greek yogurt. Here’s exactly what you’ll need for this recipe:

• Greek yogurt: Greek yogurt is necessary because its consistency will become firm, binding the oat flour and sugar together to give you a creamy cookie dough.
• Quick oats: We’re going to blend the oats to make our own oat flour. You can buy it but I really don’t think it’s necessary since it’s so easy to just blend oats!
• Sugar: You could substitute with any sweetener of choice, such as stevia, maple syrup, or honey.
• Vanilla extract: A little goes a long way. It adds a nice fragrance and sweetness to flavor your cookie dough!
• Chocolate chips: Use whatever chocolate chips you love. I’d recommend semi-sweet to contrast against the color of the dough, but go ahead and use whatever chocolate chips you have available to you and what you’re craving! White chocolate chips or dark chocolate chips would be absolutely delicious!

Making Edible Protein Cookie Dough

Note that the FULL PRINTABLE RECIPE is at the bottom of this post! Keep scrolling to save this for later!

What’s great about this cookie dough recipe is that we don’t have to worry about cooking off the flour since we’re using oat flour! You can make this cookie dough quite literally whenever you’ve got the craving! That could be a good or dangerous thing, haha! But let’s get into the method!

1. In a large mixing bowl, combine the yogurt and oat flour and mix well. Add the sugar and vanilla extract and mix. If you want the dough to be sweeter, gradually add your sweetener until you have the desired sweetness.

2. Add half the chocolate chips and mix well. Use a scoop to transfer scoopfuls in a bowl, top with rest of the chocolate chips and sprinkles. Either refrigerate for later or enjoy immediately!

Why This Healthy Cookie Dough Is Safe to Eat Raw

Regular cookie dough carries two separate risks, and people usually only think about one of them. The first is raw egg. The second is raw flour, which is the one that surprises everyone: flour is a raw agricultural product that has never been heated, and it has been behind several salmonella and E. coli recalls. That is why a bake dessert recipe expects you to cook the dough, and why recipes that do use wheat flour tell you to heat-treat it first by spreading it on a baking sheet in the oven.

This recipe sidesteps both. There is no egg in it at all - the binding comes from 140 g of plain Greek yogurt - and there is no wheat flour either. The 40 g of quick oats are blended into oat flour, and rolled and quick oats are steamed as part of how they are milled, which is a meaningfully different starting point from raw flour. Nothing here needs a baking sheet, an oven or a cooling rack.

To make your own oat flour, tip the quick oats into a blender or a food processor and run it until the texture is powdery rather than gritty. If you would rather skip that step, the recipe card lists oat flour as a straight substitution at the same weight. Then everything goes into one large mixing bowl and gets stirred - that is genuinely the whole method, and it is why the card puts prep at 8 minutes with no cook time at all.

Swaps, Add-Ins and Cookie Dough Balls

The base is five ingredients, so every swap you make is noticeable. These are the ones on the recipe card first, then the ones that are not.

The yogurt. Plain Greek yogurt is doing the work here, and the card lists plain yogurt strained through cheesecloth, or sour cream for a similar tang, as substitutes. If you want this dairy-free or vegan, a thick coconut or almond yogurt works, though it is a real change rather than a swap - you lose most of the protein that makes this a protein cookie dough in the first place, and coconut yogurt brings its own flavor.

The sweetener. Two teaspoons of sugar is all there is. Honey and maple syrup are both on the card, each at half a teaspoon less because they are wetter and sweeter. Coconut sugar and brown sugar are not listed but behave much like the plain sugar, brown sugar leaning slightly toward caramel. If avoiding refined sugar is the point for you, the honey or maple syrup route gets you there.

The chocolate. Two tablespoons of semi-sweet chocolate chips, half stirred through and half on top. Chopped dark chocolate at 55 to 65 percent is the card's substitution; dark chocolate chips or mini chocolate chips both work, and the mini ones distribute better through a batch this small. A full cup of chocolate chips would swamp 180 g of dough, so scale up the base if you want it that loaded.

Additions that are not in the recipe as written. A spoonful of nut butter - peanut butter, almond or cashew butter - turns this into a different and richer thing, and you will want a splash of milk after it because it stiffens the dough considerably. Chopped walnuts or pecans give it crunch, and the recipe notes already suggest nuts, M&Ms, cookie crumbles or sprinkles as toppings. Almond flour and coconut oil belong to a different style of edible cookie dough built on fat rather than yogurt, so they do not slot into this one cleanly.

A word on protein powder, because people ask. This recipe is deliberately made without it - the protein comes from the Greek yogurt. If you do add a scoop, add liquid with it, because protein powder is very absorbent and will turn the dough chalky and dry on its own.

Cookie dough balls. The method has you scoop the finished dough, so rolling those scoops into dough balls between your palms takes no extra work and makes them easier to portion. Healthy cookie dough balls chilled in the refrigerator firm up nicely and are the better version of this as a snack. The freezer is an option too, but be realistic about it: a yogurt-based dough freezes hard and icy rather than fudgy, so let frozen ones sit out for ten minutes before you eat them.