This strawberry protein cookie dough is a fun and tasty treat! Made with fresh strawberries and protein powder, it’s perfect for satisfying your sweet tooth without the guilt.
Honestly, it’s so good I could eat it right from the bowl! I love making it as a quick snack or topping it on yogurt. It’s an easy way to sneak in some protein while enjoying those sweet strawberry flavors!
Key Ingredients & Substitutions
Almond Flour: This gives a nice nutty flavor and gluten-free texture. If you need a lighter option, oat flour works great too! You can even substitute with whole wheat flour if gluten isn’t a concern.
Protein Powder: Vanilla protein powder adds a delicious taste. Use unflavored for a more neutral flavor. If you’re dairy-free, try plant-based protein powders like pea or hemp.
Nut Butter: I love using natural peanut butter for its creaminess. Almond butter is a great swap and offers a slightly different taste. If you’re nut-free, sunflower seed butter is an excellent alternative!
Maple Syrup/Honey: Both are perfect sweeteners, but for a vegan option, stick with maple syrup. You can also use agave nectar or stevia for a lower-calorie option.
Fresh Strawberries: Don’t skip the fresh berries! If they’re out of season, frozen strawberries are a good choice. Just thaw and chop them up before using.
How Do You Achieve the Perfect Cookie Dough Consistency?
Getting that ideal cookie dough consistency is key to this recipe! After mixing your dry and wet ingredients, you want to be able to scoop it easily but not have it runny. Here’s how to do it:
- Mix almond flour and protein powder first for even distribution.
- Add the nut butter and sweetener, and stir well until combined.
- Gradually add almond milk, one tablespoon at a time, mixing after each addition. This prevents the dough from getting too wet.
- Look for a soft but scoopable texture. If it’s too dry, add a tiny bit more milk.
Trust me, adjusting as you go is the best way to nail that perfect dough!
How to Make Strawberry Protein Cookie Dough
Ingredients You’ll Need:
Base Ingredients:
- 1 cup almond flour (or oat flour for a lighter texture)
- 1/2 cup vanilla or unflavored protein powder
- 1/4 cup natural peanut butter or almond butter
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- Pinch of sea salt
- 1-2 tbsp unsweetened almond milk or milk of choice (adjust for desired consistency)
Mix-ins:
- 1/4 cup fresh strawberries, finely chopped
- 2 tbsp mini chocolate chips (plus extra for garnish)
How Much Time Will You Need?
This delicious strawberry protein cookie dough can be whipped up in just about 10-15 minutes! No baking required, and it’s ready to enjoy right away or after a brief chill in the fridge.
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
Start by taking a mixing bowl and adding the almond flour, protein powder, and a pinch of sea salt. Mix them well together so that everything is evenly distributed.
2. Mix in the Wet Ingredients:
Add in the peanut butter, maple syrup, and vanilla extract. Stir everything together using a spoon or spatula until the mixture starts to come together, forming a thick dough.
3. Achieve the Right Dough Consistency:
Next, gradually add the unsweetened almond milk, one tablespoon at a time. Mix well after each addition until you reach a cookie dough-like consistency that holds together but isn’t runny. You want it to be soft yet scoopable!
4. Add the Special Ingredients:
Carefully fold in the finely chopped fresh strawberries and mini chocolate chips. Be gentle so you don’t mush the strawberries too much—nobody wants a pink dough!
5. Taste and Adjust:
Now is the time to give your cookie dough a taste! If you want it sweeter, feel free to add a little more maple syrup until it meets your sweet tooth’s approval!
6. Serve and Garnish:
Scoop the dough into a serving bowl and sprinkle some extra chocolate chips on top for a lovely garnish. It looks as good as it tastes!
7. Enjoy or Chill:
You can enjoy your strawberry protein cookie dough immediately as a dip or snack. If you’d like it to firm up a bit, pop it in the fridge for 15-20 minutes. Store any leftovers in an airtight container in the fridge for up to 3 days.
Happy snacking!
Can I Use Frozen Strawberries Instead?
Absolutely! Just make sure to thaw them first and pat them dry to remove excess moisture before chopping. This helps maintain the right consistency for the cookie dough.
How Can I Make This Recipe Vegan?
To make it vegan, simply use maple syrup instead of honey and choose a plant-based protein powder. Also, ensure your nut butter is free of added ingredients that aren’t vegan.
Can I Store This Cookie Dough For Later?
Yes! Store any leftover cookie dough in an airtight container in the fridge for up to 3 days. If it thickens up too much, just stir in a little almond milk to soften it before enjoying!
What Other Mix-Ins Can I Use?
Feel free to get creative! You can add chopped nuts, dried fruits, or even a dash of cinnamon for extra flavor. Just keep the overall balance of wet to dry ingredients in mind!
