This Strawberry Protein Cookie Dough is a tasty and fun treat that’s healthy too! With fresh strawberries and protein-packed ingredients, it’s perfect for a snack or sweet craving.
Who knew you could have cookie dough without the guilt? I love throwing this together when I want something quick and delicious. Just scoop, enjoy, and maybe share… if you have to! 🍓
Key Ingredients & Substitutions
Almond Flour: It gives a nice texture to the cookie dough. If you’re avoiding nuts, you can use oat flour instead. Both options work well, so choose what suits you best.
Protein Powder: I like using vanilla protein powder for a sweet and creamy flavor. If you prefer, you can swap it for chocolate protein powder or a plant-based one if you’re vegan.
Nut Butter: Peanut butter is great if you love its rich taste, but almond butter is a nice, milder alternative. Use sunflower seed butter for a nut-free version that’s perfect for schools.
Sweetener: Maple syrup adds a nice depth of flavor, but honey is also a good choice. If you want a lower-calorie option, try a sugar substitute like monk fruit or stevia.
Freeze-Dried Strawberries: These are perfect for crunchy bites in your cookie dough. You can use fresh strawberries too, just make sure to chop them finely and drain off excess moisture to avoid sogginess.
How Do I Achieve the Perfect Cookie Dough Texture?
The texture is key for this cookie dough! Start by mixing dry ingredients well to avoid clumps. When you add the wet ingredients, don’t rush the almond milk—add it gradually. This step helps you reach a soft, scoopable consistency without making it too sticky.
- Mix dry ingredients (almond flour, protein powder, salt) in a bowl.
- Incorporate nut butter and sweetener for a rich base.
- Add almond milk slowly to control moisture—aim for a dough that holds its shape but isn’t dry.
- Gently fold in strawberries and chocolate chips, ensuring even distribution.
With these tips, you’ll enjoy a nice and creamy cookie dough that’s not only delicious but packed with protein! Enjoy your healthy treat! 🍓
How to Make Strawberry Protein Cookie Dough
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup almond flour (or oat flour for texture)
- 1/4 cup vanilla protein powder (whey or plant-based)
- 1/4 tsp salt
Wet Ingredients:
- 1/4 cup natural peanut butter or almond butter
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2-3 tbsp unsweetened almond milk (or any milk)
Add-Ins:
- 1/4 cup freeze-dried strawberries, chopped (or fresh finely chopped strawberries, well-drained)
- 1/4 cup mini dark chocolate chips (or sugar-free chocolate chips)
How Much Time Will You Need?
This delightful Strawberry Protein Cookie Dough takes about 10 minutes to prepare, with no baking required! It’s the perfect quick treat that you can make and enjoy in no time. Plus, you can store it for up to 5 days in the fridge!
Step-by-Step Instructions:
1. Mix the Dry Ingredients
Start by grabbing a medium bowl. Combine the almond flour, protein powder, and salt. Use a whisk or a spoon to mix everything together until it’s well combined. This step is important for ensuring that the flavors are evenly distributed!
2. Add the Wet Ingredients
Now it’s time to add the fun stuff! Pour in the peanut butter, maple syrup, and vanilla extract. Those sweet and nutty flavors will make the dough so delicious! Stir the mixture together until it begins to form a crumbly dough. Don’t worry if it looks dry at first; we’ll fix that next!
3. Adjust the Consistency
Slowly add the almond milk, one tablespoon at a time, while mixing the dough. Keep stirring until the mixture reaches a soft, scoopable consistency. You want it to be moist, but not sticky. If it’s too thick, just add a little more milk until it feels right!
4. Fold in the Extras
Take a moment to gently fold in the chopped freeze-dried strawberries and mini chocolate chips. These tasty add-ins will give your cookie dough a burst of flavor! Make sure they’re evenly distributed throughout your mixture.
5. Scoop and Serve
Now that your dough is ready, scoop it into a small bowl and enjoy it right away! If you prefer a firmer texture, pop it in the fridge for 15-20 minutes. It’s delicious either way!
6. Store for Later
If you have any leftovers (although I’m sure they won’t last long!), store them in an airtight container in the refrigerator for up to 5 days. This makes for a great quick snack anytime you need a protein boost!
Now you have a delightful, healthy Strawberry Protein Cookie Dough ready to satisfy your sweet cravings! Enjoy! 🍓
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Yes, you can! Just finely chop fresh strawberries and make sure to drain any excess moisture to avoid sogginess in the dough. You may need to adjust almond milk slightly so the dough maintains its texture.
How Can I Make This Cookie Dough Vegan?
To make this recipe vegan, simply use plant-based protein powder, almond butter instead of peanut butter, and maple syrup as the sweetener. This will keep the dough delicious and cruelty-free!
How Should I Store Leftover Cookie Dough?
Store any leftover cookie dough in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 3 months. Just allow it to thaw in the fridge before enjoying!
What If My Dough Is Too Sticky?
If your dough is sticky, try adding a little more almond flour, one tablespoon at a time, until it reaches the desired consistency. You can also chill the dough for 15-20 minutes to help firm it up.