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Pro-Dough High Protein Cookie Dough

15 min12 servingsEasy5 / 5
Pro-Dough High Protein Cookie Dough
A thick, satisfying, and completely edible protein cookie dough that is safe to eat raw. Packed with protein and fiber, this treat uses non-fat Greek yogurt and oat flour to mimic the exact texture of classic cookie dough without any of the baking or eggs.
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Shared by a CookEase Chef

Recipe Details

Prep10m
Cook0m
Chill5m
Total15m
Servings: 12
Difficulty: Easy
Rating: 5 / 5
Per serving: 1/12 of the total batch (approx 3-4 tablespoons)
143
Calories
10.7g
Protein
15.2g
Carbs
3.6g
Fat
Tags:
High-ProteinNo-BakeHealthy DessertGluten-Free
AI Crafted Recipe:"[Health Mode] - Edible chocolate chip protein cookie dough, eaten raw from a jar - NO baking at all and NO eggs so it's safe to eat. MUST use non-fat Greek yogurt, vanilla whey protein powder, oat flour, erythritol as the sweetener, and real dark chocolate chips. Thick, scoopable, tastes like actual cookie dough. Low calorie per serving, high protein. Simple supermarket ingredients."

Ingredients

Dough

  • 2cupOat Flour(Heat-treated or raw)
  • 1cupVanilla Whey Protein Powder(Isolate preferred for better texture)
  • 0.5cupNon-fat Greek Yogurt(Plain, thick variety)
  • 0.5cupErythritol(Granulated)
  • 0.5cupDark Chocolate Chips(Real dark chocolate (at least 60% cocoa))
  • 1tspVanilla Extract(Pure)
  • 0.25tspSalt(Fine grain)

Instructions

Mixing the Dough

  1. 1 In a large mixing bowl, combine the oat flour, vanilla whey protein, erythritol, and salt.
  2. 2 Add the Greek yogurt and vanilla extract. Stir with a sturdy spatula until a thick, uniform dough forms.
  3. 3 Gently fold in the dark chocolate chips until evenly distributed throughout the mixture.
  4. 4 Portion the dough into 12 equal servings and transfer to individual jars or a single airtight container.

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Chef's Notes & Tips

Tip 1 of 3

If you have a nut allergy, ensure your oat flour is certified gluten-free, as oats are often processed in facilities that handle wheat.

Tip 2 of 3

For the best texture, use a thick Greek yogurt (strained). If your yogurt is runny, place it in a coffee filter over a bowl for 10 minutes to remove excess moisture.

Tip 3 of 3

If the dough feels too dry, add water or almond milk one teaspoon at a time until you reach your preferred scoopable consistency.