Ingredients
Equipment
Method
- In a medium mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and salt. Mix well with a rubber spatula until smooth and fully incorporated.
- Add the vanilla protein powder to the wet ingredients. Begin to mix with the spatula.
- Gradually add 2 tablespoons of unsweetened almond milk, mixing thoroughly until a thick, dough-like consistency forms. If the dough appears too dry or crumbly, incorporate the remaining almond milk one tablespoon at a time until it's pliable and easy to scoop. The consistency should resemble raw cookie dough.
- If using, fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Serve the cookie dough immediately for a soft texture, or transfer it to an airtight container and refrigerate for at least 30 minutes to allow it to firm up slightly. Enjoy chilled!
Notes
For a thicker dough, reduce the amount of almond milk. For a softer dough, add a little more. Store any leftovers in an airtight container in the refrigerator for up to 5-7 days. Feel free to experiment with other add-ins like chopped nuts, shredded coconut, or different flavored protein powder.
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