Single-Serving Chocolate Chip Protein Cookie Dough
Yields: 1 serving
For all those times you wanted to sneak cookie dough from the mixing bowl… Now you can—and it’s perfectly safe to eat raw! This recipe is best if eaten as soon as it’s made, and it’s easily doubled or tripled to serve more people.
  1. 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.
Notes: This recipe was specifically designed for this soy protein isolate (powder). Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different plant-based protein powder, you may need to add more protein powder if the dough is too wet OR more milk if the dough is too dry. Do not substitute whey-based protein powder; the cookie dough will be a gooey, sticky mess. For more information, see my Protein Powder FAQ page.

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}
Recipe by Amy's Healthy Baking at