High Protein Lower Fat Cookie Dough

High Protein Cookie Dough (Macro-Friendly)

Macros (per serving — makes 6 servings):

Calories: ~180

Protein: ~18g

Carbs: ~14g

Fat: ~7g

Fiber: ~4g

Ingredients

• 1/2 cup almond flour

• 2 scoops vanilla protein powder (whey/casein blend works best for texture) (if you don't want to taste protein at all- stick with 1 scoop)

• 2 tbsp powdered peanut butter (key swap to lower fat)

• 2 tbsp regular peanut butter (just enough for flavor + richness)

• 1/2 cup nonfat Greek yogurt

• 2–3 tbsp unsweetened almond milk (adjust for texture)

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• 2 tbsp Lily’s dark chocolate chips

• Pinch of sea salt

Directions

1. In a bowl, mix almond flour, protein powder, and powdered peanut butter until combined.

2. Add Greek yogurt, peanut butter, maple syrup, and vanilla extract. Stir until thick and creamy.

3. Slowly add almond milk 1 tbsp at a time until you get that classic cookie dough consistency.

4. Fold in chocolate chips and sprinkle sea salt on top.

5. Let it sit for 5–10 minutes — this helps it thicken and gives you that true dough texture.

Texture Tips (this is what makes or breaks it)

• If it’s too thick → add a splash of almond milk

• If it’s too sticky → add a little more protein powder

• If it’s chalky → you didn’t add enough liquid or used straight whey (blend is better)

Serving Size + How to Use

• Serving size: ~1/6 of recipe (about 1/3–1/2 cup)

• Eat it straight, roll into bites, or use as a dip for fruit

• You can even freeze into small balls for a “dessert prep” option

• Add 1 tsp pysillium husk to boost fiber!

Storage Tips

• Store in an airtight container in the fridge for up to 4–5 days

• It will thicken in the fridge — just stir in a splash of almond milk before eating

• Freezer-friendly: portion into balls and freeze up to 2 months