This Strawberry Protein Cookie Dough is a fun and tasty treat that’s packed with protein! Made with real strawberries, it’s both sweet and satisfying. The best part? You can eat it raw!
Honestly, who doesn’t love a cookie dough you can snack on guilt-free? I love to keep some on hand for a quick pick-me-up during the day. It’s like dessert that’s good for you! 😋
Key Ingredients & Substitutions
Chickpea Flour: This flour gives a nutty flavor and adds protein. If you’re avoiding chickpeas, almond flour is a great gluten-free alternative. You can also try oat flour for a different taste and texture.
Vanilla Protein Powder: I love using a plant-based protein powder since it blends well and adds a subtle flavor. If you’re fine with dairy, whey protein works just as well. Feel free to experiment with different flavors too!
Coconut Sugar: It’s less processed and has a nice caramel taste. If you prefer, you can use regular sugar, maple syrup, or honey. Just remember that liquid sweeteners may alter the dough’s consistency.
Fresh Strawberries: Fresh strawberries add brightness to this cookie dough. If strawberries aren’t in season, frozen strawberries work too—just thaw and chop them up. You can even swap with other berries like blueberries or raspberries!
How Do I Get the Right Dough Texture?
The texture of your cookie dough is essential for that perfect scoop. Start by mixing the dry ingredients well so everything is evenly blended. Add the coconut oil or butter to create a crumbly base. Mixing well is important.
- Gradually mix in the milk, one tablespoon at a time, to reach the desired consistency. You want it moist but not sticky.
- Don’t rush the folding process when adding strawberries and chocolate chips. Gently combine them to avoid breaking the strawberries.
- Chill the dough if it feels too soft. This helps it firm up and become easier to scoop. Enjoy it as a snack, on yogurt, or just on its own!
How to Make Strawberry Protein Cookie Dough
Ingredients You’ll Need:
Base Ingredients:
- 1 cup chickpea flour (or almond flour for a gluten-free option)
- 1/4 cup vanilla protein powder (whey or plant-based)
- 2 tbsp coconut sugar or sweetener of choice
- 2 tbsp coconut oil or unsalted butter, softened
- Pinch of salt
Add-Ins:
- 1/4 cup fresh strawberries, finely chopped
- 1/4 cup dark chocolate chips
Other Essentials:
- 1-2 tbsp non-dairy milk or regular milk (as needed for texture)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delightful Strawberry Protein Cookie Dough takes about 10 minutes to prepare. You can eat it immediately or chill it in the refrigerator for about 30 minutes to achieve a firmer texture. The total time investment is quick and perfect for a sweet snack!
Step-by-Step Instructions:
1. Combine Dry Ingredients:
In a medium-sized mixing bowl, add the chickpea flour, protein powder, coconut sugar, and a pinch of salt. Use a spoon or whisk to mix these dry ingredients thoroughly, ensuring everything is evenly distributed.
2. Mix in Wet Ingredients:
Next, add the softened coconut oil (or butter) and vanilla extract to the dry ingredients. Use your hands or a spoon to mix them together until you form a crumbly dough that holds together slightly. The texture should be a bit sticky but manageable.
3. Achieve the Right Consistency:
Gradually add the non-dairy milk or regular milk, one tablespoon at a time. Mix well after each addition until you get a workable dough that is moist but not runny. Adjust the milk as needed to get the perfect consistency.
4. Fold in Your Add-Ins:
Now it’s time to fold in the finely chopped strawberries and dark chocolate chips. Gently toss them into the dough, ensuring they are well distributed without breaking the strawberries too much.
5. Adjust Sweetness:
Take a taste of your cookie dough! If you want it sweeter, feel free to add a tiny bit more coconut sugar and mix again. This step is all about finding your perfect sweetness level!
6. Enjoy Your Treat!
Enjoy this tasty dough right away as a scoopable treat. If you prefer, you can refrigerate it for about 30 minutes to let it firm up a bit. Both ways are absolutely delicious!
7. Store Any Leftovers:
If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator. They should stay fresh for up to 5 days. Enjoy it as a snack, a topping for yogurt, or even by the spoonful! You’ll love having this protein-packed treat on hand!
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can substitute coconut sugar with other sweeteners like brown sugar, honey, or maple syrup. If using liquid sweeteners, just make sure to adjust the amount of milk to maintain the right dough consistency.
How Can I Make This Cookie Dough Vegan?
To make this recipe vegan, use plant-based protein powder, coconut oil instead of butter, and a non-dairy milk option. This will keep the delicious flavor without any animal products!
What if I Don’t Have Chickpea Flour?
No worries! Almond flour is a great gluten-free substitute. You can also use oat flour if you have it on hand, but keep in mind that this may change the texture slightly.
How Should I Store Leftovers?
Store any leftover cookie dough in an airtight container in the refrigerator for up to 5 days. It’s perfect for snacking later or as a topping for yogurt or smoothies!