Who would have ever thought eating cookie dough was actually a trend?! I mean seriously, growing up we used to sneak it out of the bowl and maybe get to lick the bowl clean if we were lucky, but eating it by the spoonful?! Hardly!
Now, everywhere you turn there’s another IG post about cookie dough or a brand at your local health food store selling it for $9/tub. But did you know that making it yourself is seriously one of the easiest things you could do?! Best of all, this recipe is sooo versatile and you don’t have to do any cooking, baking or pre-chilling – you can just eat it as is or save it for whatever time of day you need a big ‘ol scoop to brighten your day!
This is my “basic formula” if you will, but it can easily be adjusted to your tastes or what you have on hand. The types of protein powders can be swapped out, as can the sweeteners, milks, and pretty much whatever else you feel like you want to add [or don’t].
A recipe – or a smile – couldn’t be any easier!
Eat-it-Raw Cookie Dough: Base Recipe + Alternatives
INGREDIENTS:
- 1 cup protein powder of choice (I LOVE Orgain Vanilla, but Chocolate or Peanut Butter works great too; I also will do 1/2 cup each Protein Powder + Collagen)
- ½ cup Almond Flour
- ¼ cup Coconut Flour
- ¼ cup Nut Butter of choice (peanut, almond, or cashew are all great choices, as is Sunbutter if you have nut allergies)
- ¼ cup Sweetener of choice (I use Erythritol to make it #keto and #sugarfee , but Honey, Maple Syrup or Agave all work here too) :
- 1/3 cup Oats (optional)*
- 1 TB. Maca (optional)
- 2 tsp. Cinnamon
- 1 tsp Vanilla Extract
- ½ tsp Salt
- 2 TB. Cacao Nibs (allergen-friendly chocolate chips work great here too)
- ¼ cup Milk of Choice (I generally use Cashew Milk, but any liquid will work.)
DIRECTIONS:
- If you want to get fancy, feel free to mix all of the dry ingredients in one bowl, and then add in the wet ingredients separately. However, to make it easy on yourself, simply add everything together in 1-large bowl and mix until well incorporated.
- Depending on the ingredients chosen, you may need to add more liquid here. Just add until your desired consistency and know that once you let it set in the fridge, it will become thicker.
- Grab a big ‘ol whopping spoonful and enjoy!
*NOTES:
- Sometimes I’ll add oats, to give it a heartier texture, although this isn’t necessary.
- If you decide you want to bake these into actual cookies, go for it! Simply add 1-egg (or vegan egg replacement), and 1 tsp Baking Soda + 1 tsp Baking Powder. Heat the oven to 350 degrees and scoop into small balls, and flatten before cooking. Cook for 12 minutes or so, depending on how crispy you like your cookies.
- Store cookie dough in the fridge to up to 1-week (although I doubt it will last that long)! Cookies can be stored in or out of the fridge, although I always prefer in to maintain freshness.
- And if you don’t have any protein powder on-hand, try this Chickpea-packed Cookie Dough! It’s great too!
