This Strawberry Protein Cookie Dough is a fun twist on a classic treat! Made with sweet strawberries and packed with protein, it’s a tasty bite you can feel good about.
You can eat it straight out of the bowl or roll it into little balls for a snack! Personally, I love to stash some in the fridge for those late-night cravings. Yum! 🍓
Key Ingredients & Substitutions
Almond Flour: This gives the dough a nice nutty flavor and a soft texture. If you have nut allergies, oat flour or whole wheat flour works well as alternatives.
Protein Powder: Vanilla protein powder enhances the flavor. If you’re vegan or avoid dairy, choose a plant-based protein like pea or brown rice protein.
Coconut Flour: This helps absorb moisture and gives a slight coconut taste. If you don’t have it, you can use more almond flour, but reduce the amount since coconut flour is more absorbent.
Nut Butter: Peanut butter adds creaminess and flavor. Almond butter or sunflower seed butter are great substitutes for different tastes or dietary needs.
Fresh Strawberries: Fresh strawberries add sweetness and color. You can swap them with other fruits like raspberries or use freeze-dried strawberries for a different texture.
How to Achieve the Perfect Dough Consistency?
The right texture is key to enjoying this cookie dough! To achieve that thick, dough-like consistency:
- Start by blending the dry ingredients (almond flour, protein powder, coconut flour, and salt) well to ensure no lumps.
- When adding the wet ingredients (nut butter, maple syrup, and vanilla), mix thoroughly until combined. If it’s too dry, add a teaspoon of water or plant milk gradually.
Be careful not to overmix after adding strawberries, as they can break apart. Just fold them in gently to keep a nice bite!
Strawberry Protein Cookie Dough
Ingredients You’ll Need:
- 3/4 cup almond flour
- 1/4 cup vanilla protein powder (whey or plant-based)
- 2 tbsp coconut flour
- 1/4 cup natural peanut butter or almond butter
- 3 tbsp pure maple syrup or honey
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/3 cup fresh strawberries, finely chopped
- 2 tbsp mini chocolate chips (optional)
How Much Time Will You Need?
This delightful recipe can be whipped up in about 10 minutes! After mixing, you can enjoy the cookie dough right away or let it chill in the fridge for about 30 minutes for the perfect texture. Total time from start to finish is just around 40 minutes if you include chilling time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, combine the almond flour, vanilla protein powder, coconut flour, and a pinch of salt. Stir together until everything is well blended and there are no lumps.
2. Add Wet Ingredients:
Now, add in the nut butter, maple syrup (or honey), and vanilla extract. Use a spoon or spatula to mix well until you create a thick, dough-like consistency. If the mixture feels too dry, you can add a dash of water or almond milk to help it come together.
3. Fold in Strawberries:
Gently fold in the finely chopped fresh strawberries. Be careful not to mash them; you want little bits of strawberry throughout the dough!
4. Add Chocolate Chips (Optional):
If you’re feeling indulgent, fold in the mini chocolate chips for a delicious chocolatey twist. This step is totally optional, but it adds a nice texture!
5. Enjoy or Chill:
Your scrumptious cookie dough is now ready to enjoy! You can eat it right away as a snack or dessert. If you prefer a firmer texture, place it in the fridge for about 30 minutes.
6. Store Leftovers:
If you have any leftovers (which is rare!), keep them in an airtight container in the fridge for up to 4 days. Just grab a spoon and dig in when the craving strikes!
This protein-packed strawberry cookie dough is a healthy, delicious treat that combines fruity freshness with a creamy texture, perfect for any time of the day!
Can I Use Other Flours in This Recipe?
Yes, you can substitute almond flour with oat flour or whole wheat flour if you need a different option. Just note that the texture may vary slightly, and you might need to adjust the liquid ingredients to achieve the right consistency.
Can I Replace the Nut Butter?
Absolutely! If you have nut allergies or want a different flavor, you can use sunflower seed butter or tahini. These alternatives will still maintain a creamy texture in the cookie dough.
How Should I Store Leftovers?
Store any leftover cookie dough in an airtight container in the fridge for up to 4 days. If it gets too firm after chilling, you can let it sit at room temperature for a few minutes before enjoying it again!
Can I Make This Vegan?
Yes, this recipe is already easily adaptable for a vegan diet by using plant-based protein powder, maple syrup, and almond butter. Just make sure all your ingredients are vegan-friendly!
