This vegan edible protein cookie dough is dangerously delicious — you’ll find yourself sneaking spoonfuls all day. Made without eggs or flour and boosted with protein, it’s a safer, satisfying way to enjoy cookie dough any time.
Why you’ll love this edible cookie dough recipe
- Tastes just like classic cookie dough, but vegan and egg-free.
- Ready in minutes using a food processor or a bowl and spatula.
- Flexible — swap mix-ins and flavors to suit your cravings.
- Protein-packed to help keep you fuller longer.
- Great for meal prep and healthy snacking.
- Freezer-friendly for longer storage.
- Made with simple, nourishing ingredients.
Ingredients & substitutions for vegan edible protein cookie dough
- Cashew butter — or any nut/seed butter (almond, peanut, or sunflower seed butter for a nut-free option).
- Your favorite protein powder — choose one you enjoy, as it contributes flavor and sweetness.
- Oat flour — almond flour works as a substitute (you may need an extra tablespoon or two to reach the right consistency).
- Maple syrup for natural sweetness.
- Vanilla extract and a pinch of sea salt to enhance flavor.
Let’s make it!
- Place cashew (or chosen) butter, protein powder, maple syrup, oat flour, vanilla, and salt in a food processor. Blend until smooth. If you don’t have a food processor, stir thoroughly in a bowl until combined.
- Taste and adjust — add a little more maple syrup, salt, or vanilla if needed. Fold in cacao nibs or chocolate chips.
- Scoop into jars or press into a lined loaf pan to make bars. Store covered in the fridge or freezer.
Storing leftover edible cookie dough
I like to store leftovers in an airtight container in the freezer. You can eat it straight from the freezer for a firm, cool treat, or let it sit at room temperature for a few minutes to soften if you prefer a scoopable texture.
How to turn the cookie dough into bars
Press the dough into a lined loaf pan and freeze for a couple of hours until firm. Remove the block from the pan and slice into bars. If you like, drizzle melted chocolate over the top before cutting to create a chocolate-coated bar. Store bars in an airtight container in the fridge or freezer.
Other mix-in & flavor ideas
- Oatmeal raisin: Fold in a handful of oats and 1 tsp cinnamon.
- Caramel pecan: Add finely chopped dates and chopped pecans.
- White chocolate macadamia: Stir in chopped macadamia nuts and white chocolate chips.
- Strawberry cashew: Mix in chopped freeze-dried strawberries and chopped cashews.
More recipes to try
- Caramel cookie dough bars
- 3-ingredient vegan fudge stripe cookies
- Vegan samoa cookie bars
- Vegan Twix cookies
Vegan Edible Protein Cookie Dough
Ingredients
Cookie dough
- 3/4 cup cashew butter *or other nut/seed butter
- 1/2 cup protein powder *use a flavor you enjoy
- 1/4 cup maple syrup
- 3 tbsp oat flour **see notes for subs
- 1 tsp vanilla extract
- good pinch of sea salt
Mix-ins
- handful of cacao nibs or chocolate chips
Instructions
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Combine all ingredients except mix-ins in a food processor and blend until smooth, or mix thoroughly by hand in a bowl.
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Taste and adjust sweetness, salt, or vanilla as desired. Fold in cacao nibs or chocolate chips.
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Scoop into jars or press the dough into a lined loaf pan. If making bars, freeze until firm, then remove and cut into bars.
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Store leftovers in an airtight container in the fridge or freezer.
Notes
**When substituting oat flour with almond flour, you may need an extra tablespoon or two of flour because oat flour absorbs more liquid.