This raw, no-bake and simple to make cookie dough that’s safe to eat without baking and is a vegan, gluten free and refined sugar free decadent sweet treat, yet it’s also high in protein! Pop it in a sealed jar and make it as a loving gift for someone to enjoy.
What ingredients do I need to make this Vegan Protein Cookie Dough?
Coconut sugar: a refined sugar free sugar that adds a deep caramelised flavour
Vanilla protein powder: you can use any vanilla protein powder of your choice. Ensure it’s plant based and suits your other dietary needs
Vanilla bean paste: this adds a lovely vanilla-y aroma and flavour to the dough
Gluten free 1:1 all purpose flour: this is heat treated with an easy method that uses a sugar or candy thermometer. The flour MUST be heat-treated to kill bacteria and make it safe to eat raw, so don’t skip this step!
Vegan butter: to make this similar to regular cookie dough batter with a delicious buttery undertone
Plant based milk: a splash of this liquid to make the mixture fudgy
Maple syrup: a natural liquid refined sugar free sweetener that adds a little more moisture to the liquid
Salt: a pinch of this to balance the sweet flavours
Chocolate chips: ensure that they’re plant based and gluten free and refined sugar free to keep this recipe according to the dietary labels
A complete list of ingredients, quantities and instructions are in the grey recipe card at the bottom of the page
Is this free from dairy, gluten, refined sugar, nuts, seeds and soy?
Yes, just ensure your ingredients you select such as plant based butter or milk and protein powder don’t contain any of these things and it will be safe for you to enjoy.
How to make:
Heat treat your flour. Preheat the oven to 130°C (fan) or 150°C. Place more flour than you need on the baking tray lined with parchment paper, spreading it thinly. At two minute intervals check the temperature using a sugar thermometer whilst giving it a mix with a balloon whisk until it reaches 74°C. This should take about 6-8 minutes. Set aside to cool for 30 minutes.
In a large mixing bowl with a wooden spoon beat together the plant based butter and sugar, then add the vanilla bean paste and plant based milk followed by flour and protein powder, mixing together with a fork until a dough forms. Fold through chocolate chips. Transfer to a jam jar and store in the fridge for up to 3 days.
How to store:
Store in the fridge for up to 3 days.
Protein Cookie Dough
SEASON Summer, Spring, Winter, AutumnEquipment
Ingredients
- 1/4 cup coconut sugar
- 1/4 cup vanilla protein powder plant based and refined sugar free
- 1 tsp vanilla bean paste
- 1/2 cup gluten free 1:1 all purpose flour
- 1/3 cup plant based butter
- 2 tbsp plant based milk
- 1/2 tbsp maple syrup or more to taste
- 1/8 tsp salt
- 1/4 cup chocolate chips plant based
Instructions
- Heat treat your flour. Preheat the oven to 130°C (fan) or 150°C. Place more flour than you need on the baking tray lined with parchment paper, spreading it thinly. At two minute intervals check the temperature using a sugar thermometer whilst giving it a mix with a balloon whisk until it reaches 74°C. This should take about 6-8 minutes. Set aside to cool for 30 minutes.
- In a large mixing bowl with a wooden spoon beat together the plant based butter and sugar, then add the vanilla bean paste and plant based milk followed by flour and protein powder, mixing together with a fork until a dough forms. Fold through chocolate chips.
- Transfer to a jam jar, seal with a lid and store in the fridge for up to 3 days.
