Throughout my childhood summers, my mom maintained a constant stash of ice cream in our freezer. With temperatures typically above 90°F and sometimes even in the triple digits, our entire family looked forward to that cold, creamy treat (and trips to the pool!) nearly every afternoon.
Mom typically opted for simple, classic flavors like vanilla bean and chocolate since my brother and I were somewhat picky eaters at that young age. She also bought a container of mint chocolate chip every other week (her favorite flavor—and it still is!), and occasionally, if we behaved really well, she rewarded us with…
Cookies ’n cream or chocolate chip cookie dough! Although I hated “bits” in my food at that age, like blueberries in muffins or onions in marinara sauce, I always made an exception for “extra dessert” in my ice cream. I loved Oreos and cookie dough, so those two flavors were a very special treat!
Because I learned early in my childhood to “save the best for last,” I ate around the cookie dough bits and biggest Oreo chunks, moving them to the side of my bowl with my spoon while I dug into the smooth vanilla ice cream surrounding them, slowly bringing each mouthful to my lips and letting it melt on my tongue. Once every last creamy drop had disappeared, I ate those pieces one by one, starting with the smallest and ending with the largest bit.
When I stopped by the grocery store’s frozen aisles at the end of last month and looked at all of the flavor options, including more interesting varieties like moose tracks and chunky monkey and cinnamon bun (← as a cinnamon-aholic, I definitely want to try that one!), I spotted multiple brands of chocolate chip cookie dough ice cream, and those childhood memories resurfaced.
Because I couldn’t stop thinking about those memories, and because I was much too impatient to whip up a batch of homemade ice cream and wait for it to finish chilling, I made the next best thing… This Single-Serving Chocolate Chip Protein Cookie Dough! It tastes like cookie dough snuck straight from the mixing bowl (or, umm, the not-so-single-serving-but-I-really-wish-it-were pint of ice cream) and takes less than 5 minutes to make.
And with just 121 calories and 16g of protein, that sounds like the perfect treat to me!
To make this healthy cookie dough, you’ll start with two main ingredients: protein powder and coconut flour. This recipe was specifically designed for this soy protein powder. It’s my favorite protein powder—I add it to this smoothie every single day! I love it because it only contains one ingredient (soy protein isolate), unlike many other protein powers that include refined sugar or artificial ingredients. It’s also flavorless, so it’s the perfect backdrop for your cookie dough! (I always buy it online, too!)
Note: It’s possible to substitute other plant-based protein powders with minor adjustments to the amounts of other ingredients. However, do not substitute whey-based protein powder because the resulting cookie dough will be runny, sticky, and gooey. For more information, see my Protein Powder FAQ page.
Instead of butter and eggs, you’ll bind this cookie dough together with unsweetened cashew milk. Any milk will work, but I prefer unsweetened cashew milk because it’s thick, creamy, and just 25 calories per cup. I actually buy it more often than nonfat milk these days, and it works perfectly in almost all of my baking recipes. (It also makes amazing hot chocolate!) Because you’re using milk instead of eggs, this cookie dough is completely safe to eat raw!
To sweeten the cookie dough, you’ll use one of my favorite ingredients: vanilla crème stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. It’s very concentrated—a little goes a long way!—so you’ll only need a generous ¼ teaspoon. This is the kind that I buy because I love its warm vanilla flavor and don’t notice any strange aftertaste like some other stevia products have. You can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine, too!)
And of course… Don’t forget the mini chocolate chips! I always use mini chips because their smaller size ensures you get a morsel of chocolate in every bite. Yum! These are the kind I buy because I love their rich flavor (and they melt really well when you bake them into regular cookies too!).
Now grab a spoon and dig in! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your cookie dough and feature it in my Sunday Spotlight series!
| Single-Serving Chocolate Chip Protein Cookie Dough | | Print |
- 3 tbsp (15g) soy protein isolate (measured like this)
- 1 tbsp (7g) coconut flour (measured like this)
- itty bitty pinch of salt
- ¼ cup + 1 ½ tsp (67mL) unsweetened cashew milk
- ¼ − ⅜ tsp vanilla crème stevia, or adjusted to taste
- ⅛ tsp vanilla extract
- 1 tsp miniature chocolate chips
- Whisk together the protein powder, coconut flour, and salt in a small bowl. Make a well in the center. Pour in the milk, stevia, and vanilla. Mix until fully incorporated. (The mixture will look crumbly!) Fold in the chocolate chips. Using a spatula or the back of a fork, gently press down on the mixture until it sticks together. Serve immediately.
Any milk may be substituted for the cashew milk.
Any sweetener may be substituted in place of the vanilla crème stevia. However, you may need to adjust the amount of coconut flour or soy protein if the dough is too wet OR more milk if the dough is too dry. You’ll need the equivalent of 2 tablespoons of granulated sugar.
I highly recommend using really warm milk! If you use the chocolate chips linked to in the Ingredients list, they’ll start to melt a little when you mix them in. That really takes this cookie dough over the top!
{gluten-free, vegan, clean eating, low fat, low calorie, low carb, low sugar, high protein}
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You may also like Amy’s other recipes…
♥ Chocolate Chip Cookie Dough Protein Bars
♥ Chocolate Chip Cookie Dough Energy Bites
♥ Brownie Batter Energy Bites
♥ Classic Chocolate Chip Cookies
♥ Chocolate Chip Snickerdoodles
This is JUST what I needed today to get through the day!! 🙂 I’ll let you know how it turns out with Plant Fusion protein powder because that’s what I have on hand. Such a perfect recipe Amy, you’re a genius! <3
Great minds think alike Marina! 😉 I’m so excited to hear what you think of the recipe. Hope you made it through your day okay! ♥
YOU ARE MY HERO!! I don’t have soy protein right now but I’m off to go get some ASAP because I need to shove this stuff in my pie hole 😀
Aww you’re the sweetest Jessica! I’m always drooling over all of your single-serving recipes (ummmm HELLO that blueberry muffin you posted recently?? I pinned it as soon as I saw it and I’ve been dying to make it!), so that really means a lot to me! 🙂 I’d love to hear what you think of the cookie dough if you try it!
Amy, can you make this recipe with a vanilla flavored soy protein powder? It’s all I can find locally. Would that work, and eliminate the vanilla extract and vanilla stevia?
Yes, that should be fine Chrissy! I’d still use the vanilla creme stevia to make sure the cookie dough turns out sweet enough (although you can always adjust that to taste!) and simply omit the vanilla extract. I can’t wait to hear what you think of it! 🙂
Is there a possible substitute for the coconut flour? I’m allergic to coconut but this recipe sounds amazing! Thank you!
Yes! You can easily substitute your preferred flour. You’ll probably need closer to 2-3 tablespoons since coconut flour absorbs about 3x as much liquid as any other flour. I’d recommend starting with a little less than 2 tablespoons of your preferred flour and adding more as necessary. I can’t wait to hear what you think of the cookie dough Melissa!
I LOVE THIS! And tell your mom that mint chocolate chip was my favorite flavor too. I only have whey protein powder at home at the moment, so I’m going to have to check out a plant-based one to try this!
Thanks Erin! My mom is super excited that mint chocolate chip was your favorite too. She asked if you’ve ever had it made with fresh mint — she says it makes a world of difference! 🙂 I’d love to hear what you think of the cookie dough if you try it with plant-based protein powder!
This looks great. I wish I could get on with coconut flour but I just don’t like the taste! Same with almond flour. I want to like them so I can make all these lovely recipes! I will have to try with an alternative I think! Problem is other flours have that raw flour taste when not baked :-/
That’s okay Fran! I have friends who are very sensitive to the flavors of those flours too, so I understand. You can easily substitute your preferred flour, and some gluten-free flours may have less of that “raw flour” taste as well. My favorites would be millet or rice flour. You’ll probably need closer to 2-3 tablespoons since coconut flour absorbs about 3x as much liquid as any other flour. I’d recommend starting with a little less than 2 tablespoons of your preferred flour and adding more as necessary. I can’t wait to hear what you think of the cookie dough! 🙂
Ohhh I am ALL over this!! I’m with you on saving the chunks and best parts for last!
We’re basically twins for life, right Brittany?? 😉
Can’t wait to try this and I love that it’s a single serving recipe! For a single girl who has issues with self-control, I can’t make more than I want to eat because I WILL eat it all in one sitting otherwise haha. This looks totally lush!
Thanks Jen! I’m excited to hear what you think of the cookie dough! 🙂
Hi, I LOVE cookie dough, so these are a life saver, but I don’t have the liquid stevia créme at home and I was wondering if I could substitute with regular powdered stevia? and if yes, how much? Thanks!!
I really appreciate your interest in my recipe Christina! You can substitute powdered stevia. I’ve actually covered that already in the Notes section underneath the Instructions. It can be easy to miss! 🙂 I can’t wait to hear what you think of this recipe!
Hi! do you happen do have any ideas is place of soy protein? I’m allergic to soy but LOVE cookie dough 🙂
I really appreciate your interest in my recipe Ava! I go over the best ways to substitute for protein powder on my Protein Powder FAQ page, and there’s a link to it in the Notes section (located directly underneath the Instructions). I know it can be easy to miss that bit! 🙂 I’d love to hear what you think if you try this cookie dough!