Healthy Edible Protein-Packed Cookie Dough!! Who could resist a spoonful of this healthy yet delicious treat!? If you are like me and can NEVER resist eating cookie dough, then this is the recipe for you. And since it is made using a sugar-free protein powder and it is made without eggs or flour, you can scoop away without any guilt! Perfect for a quick and easy snack or a healthy kid-friendly sugar-free treat!

brownie, peanut butter and funfetti sugar-free cookie dough

Best Edible Cookie Dough Recipe!

Forget every other dessert I’ve ever recommend you make because this is the only one that really matters. Okay, I’m kidding but honestly, cookie dough is one of the best treats ever, right?

I’ve always had to sneak a taste of every batch of cookies before baking but this way is definitely the safer and significantly healthier option.

The great thing about these recipes is that just about anyone can make it and since it is so versatile, you probably have all the ingredients already in your pantry. ]

No baking skills are required and since we are using pea protein powder instead of almond flour, these dessert treats are also packed with protein.

Since I love cookie dough so much I’ve decided to share THREE incredibly delicious flavors. Healthy and delicious? Yes...it does exist!

Here’s the flavors you can choose from. All the flavours are gluten-free, sugar-free, keto-friendly, and high in protein!

Peanut Butter Cookie Dough
Chococlate Brownie Cookie Dough
Funfetti Sugar Cookie Dough

COOKIE DOUGH INGREDIENTS:

Protein Powder - To keep this edible protein powder plant-based, I used a pea protein powder. My favourite pea protein powder is Orgain. However, you can use ANY plant-based protein powder or casein protein powder. I do not suggest whey powder as it contains enzymes that do not create the thick cookie dough texture that you want. I used vanilla but if you can use any flavour you want.

Palm Oil/Palm Shortening - According to The Paleo Mom palm shortening is palm oil with some of the unsaturated fats removed so that it is even more stable and has a thick, luxurious texture that is perfect for edible cookie dough. The purpose of palm shortening is to replace traditional butter, which contains dairy. I use Nutiva Organic Shortening which is a creamy blend of red palm and coconut oils that has 100% less cholesterol than butter, is considered an organic super-food, and has been classified as a USDA-approved organic product. You can replace this with regular unsalted butter.

Brown Sugar Substitute - I LOVE the little crunchy crystalized sugar particles that you get when you eat cookie dough so I wanted to recreate that same texture. Instead of using regular brown sugar, I used Lakanto Golden but you can also use Swerve Brown instead.

Almond Milk - This will help to blend the ingredients as well as add some liquid to the ingredients to help them blend together especially since there are no eggs in this recipe. You can use any type of milk that you have on hand instead of almond milk.

Salt and Baking Soda - Even though this cookie dough can be enjoyed raw (unbaked), adding baking soda, makes sure that you can bake the dough. It also adds flavour and makes it taste more like regular cookie dough. If you don’t have it on hand, you can leave baking soda out.

Vanilla Extract — I use imitation vanilla extract in this recipe. Using real vanilla extract means that it contains alcohol. When you bake with real vanilla extract, the alcohol burns off and so you don't taste it. However, since we are not baking this cookie dough, imitation vanilla works best.

OPTIONAL - Molasses - I know some of you may be FREAKING out when I mention molasses as molasses is high in carbs. HOWEVER, there is only ½ teaspoon of molasses in this recipe which only adds 2.5 grams of carbs to the ENTIRE recipe. In my opinion, the molasses really kicks up this recipe and so I HIGHLY suggest adding it.

Sugar-Free Chocolate Chips - You can use either dark chocolate, milk chocolate or white chocolate chips in this recipe. My favourite brands are either Lily's or ChocZero. You can also chop up a sugar-free chocolate bar and use it instead.

3Different Edible Cookie Dough Flavours

Name: Keto Edible Cookie Dough - 3 Protein-Packed Healthy Flavours
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 1/2 cups (190 grams) vanilla pea protein powder (sugar-free); 1/2 cup brown sugar substitute, divided; 2 tablespoons (113 grams) palm shortening or unsalted butter, at room temperature; 6 tablespoons peanut butter (chunky or smooth); 3-4 tablespoons milk, cream or half-and-half, or more as needed; 1-2 teaspoon vanilla extract; 1 teaspoon yacon syrup (or molasses), optional, see notes; 1/2 teaspoon baking soda; 2/3 chopped peanuts; OPTIONAL - additional salt as desired; 1 1/2 cups (190 grams) chocolate pea protein powder (sugar-free); 1/4 cup cocoa powder; 1/2 cup sugar substitute, divided; 8 tablespoons (113 grams) palm shortening or unsalted butter, at room temperature; 3-4 tablespoons milk, cream or half-and-half, or more as needed; 1 teaspoon vanilla extract; 1 teaspoon yacon syrup (or molasses), optional, see notes; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; 2/3 cup sugar-free chocolate chips or chunks of sugar-free chocolate; 1 1/2 cups (190 grams) vanilla pea protein powder (sugar-free); 1/2 cup brown sugar substitute, divided; 8 tablespoons (113 grams) palm shortening or unsalted butter, at room temperature; 3-4 tablespoons milk, cream or half-and-half, or more as needed; 1-2 teaspoon vanilla extract; 1/2 tsp almond extract; 1 teaspoon yacon syrup (or molasses), optional, see notes; 1/2 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/4 cup sugar-free sprinkles

For the Peanut Butter Cookie Dough, you will replace some of the palm oil with peanut butter and add some chopped peanuts. Watch how much salt you add because you may not need to add any due to the saltiness of the peanuts.

For the Double Chocolate Chunk Cookie Dough you’ll also need cocoa powder, and I like to use dark chocolate chunks from a sugar-free chocolate bar (like the ones made by Lily's company) instead of the chocolate chips but chocolate chips are fine too. No brown sugar is needed. Also, I used the Orgain Chocolate Flavoured Pea protein instead of the vanilla.

For the Funfetti Sugar Cookie Dough, you’ll also need almond extract and sprinkles. No brown sugar is needed.

MY FAVOURITE PROTEIN POWDER?

My favourite brand of pea protein powder is Orgain Vanilla (or chocolate) Pea Protein powder.

Orgain Pea protein powder is an organic plant-based protein powder that serves up 21g of vegan protein and only 150 calories in every serving.

This is a super clean and organic protein powder that has a complete amino acid profile, no added sugar, and no artificial sweeteners.

You can find Orgain at Costco, Sam's or on Amazon.

BASIC HEALTHY PEA PROTEIN COOKIE DOUGH STEPS

beat the palm shortening (or butter or peanut butter), sweetener, milk, vanilla extract and molasses (if using) for about 3 minutes
add the baking soda and salt and beat for 30 seconds
on low speed, add in the protein powder until incoporated
fold in the chocolate chips, peanuts or sprinkles

Sugar-Free Funfetti Sprinkles

I bought my sugar-free sprinkles from Amazon.

However, if you want to make your own sugar-free sprinkles, you can check out the following recipes by other low carb, sugar-free, and keto bloggers:

All Day I Dream About Food by Carolyn
Sugar-Free Sprinkles by Laura
Bake It Keto by Courntey

3 flavours of edible sugar-free cookie dough

CAN YOU BAKE EDIBLE COOKIE DOUGH?

The best thing about this cookie dough recipe is that you can actually bake this eggless and edible cookie dough as a high-protein cookie!

They spread a little more than usual, but to be honest, that’s not a bad thing.

To bake the cookie dough, take heaping tablespoons of the dough and place them on a cookie sheet. Place the cookie sheet in the freezer for 15 minutes (or longer!). While the cookie dough freezes, preheat the oven to 350 degrees F. Place the frozen cookie dough on the middle rack in the oven and bake for about 8 minutes or until the edges just begin to brown.

How Long Does Cookie Dough Last in the Fridge?

Serve dough right away or chill in the refrigerator in an airtight container for up to one week.

Can I Freeze It?

Yes. You can freeze this cookie dough for up to 3 months.

Can I Add it to Ice Cream?

Yes. Don’t add much milk so you can shape the dough, then the easiest method would be to shape into a couple of small logs, freeze a few hours in parchment paper then cut into small rounds.

brownie, peanut butter and funfetti edible sugar-free cookie dough in jars

TIPS, TRICKS AND SUBSTITUTIONS:

Use your favourite protein powder as well as any other flavours
Divide the mixture into 16 bites and roll them into round balls for a quick and easy snack
Replace the palm oil with butter or a nut or seed butter to make these "nut-free"
Use any type of non-dairy milk and chocolate chips for a "dairy-free" version
Use butter instead of palm shortening
Add in additional toppings such as chopped up nuts or seeds
If you freeze it, scoop the dough into balls then freeze individually. Thaw in the refrigerator for edible dough or bake from frozen for baked cookies - Bake the cookie dough in a 350-degree Fahrenheit oven until the bottoms and edges are light brown, about 10 minutes.