Single-Serving Chocolate Chip Protein Cookie Dough {Recipe Video!}

 
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!

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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