S'mores High Protein Cookie Dough (Single Serving)

Name: S'mores High Protein Cookie Dough (Single Serving)
Prep time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3 Tbsp all-purpose (23g); 1/3 scoop vanilla protein powder (10g); 1/2 tsp cinnamon + pinch of salt; 1 Tbsp brown sugar (12g); 1 Tbsp light butter (14g); 1/2 Tbsp peanut butter (7g); 1 tsp vanilla extract; 1 Tbsp marshmallow fluff (7g); 1/2 Tbsp mini chocolate chips (7g)

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Additional Time
10 mins
Total Time
15 mins
Servings
1
Calories
285 kcal
Course
Dessert
Cuisine
American

S'mores High Protein Cookie Dough (Single Serving)

Heidi Hunt

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This S'mores High Protein Cookie Dough is a great healthy alternative to cookie dough that taste just like the REAL thing! It's simple to make, has over 13g of protein per serving and is the perfect one serving dessert when you need something sweet!

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Ingredients

Servings

3 Tbsp all-purpose (23g) oat or gluten-free flour
1/3 scoop vanilla protein powder (10g)
1/2 tsp cinnamon + pinch of salt
1 Tbsp brown sugar (12g) I used Truvia
1 Tbsp light butter (14g) use dairy-free butter if needed.
1/2 Tbsp peanut butter (7g) I used American Dream Nut Butter
1 tsp vanilla extract
1 Tbsp marshmallow fluff (7g)
1/2 Tbsp mini chocolate chips (7g)

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Instructions

Add the flour, protein powder and salt to a bowl and whisk to combine.
Then add the brown sugar, peanut butter, butter and vanilla extract.
Mix/mash together with a fork until all the ingredients are combined and you have a ball of dough. It may take a few minutes of mixing, but the dry ingredients will get incorporated. If you find that it’s not, you can always add milk 1/2 tsp at a time until you get a good cookie dough consistency.
Gently fold in the mini chocolate chips and marshmallow fluff at the end (don’t completely mix the marshmallow fluff in)
Freeze for at least 10 minutes or refrigerate for at least 30 minutes before enjoying. Keep stored in the refrigerator or freezer. It gets better the longer it sits in the fridge!

Notes

Depending on how thick or thin you want your cookie dough, you may also need to add a few teaspoons of milk. Since it's only a small amount of milk, oat milk, unsweetened almond milk, cashew milk, or any dairy or non-dairy milk will work just fine.
To make gluten-free: use oat or gluten-free flour instead of all-purpose flour. I love King Arthur Gluten Free Measure for Measure and Bob’s Red Mill 1:1 Gluten Free Flour. Also, make sure your oats are certified gluten-free!
To make vegan: use plant-based butter and a plant-based protein powder. Also, make sure your chocolate chips are dairy-free and vegan friendly. I love Enjoy Life!
Protein Powder: if you wish to omit the protein powder, you can substitute with powdered peanut butter or additional flour in equal amounts.
How To Heat Treat Flour
Heat treating flour is super easy. You just gotta cook it long enough to kill the bacteria. Since this is a no-bake recipe, you’ll also want to make sure the flour has completely cooled before mixing it with the other ingredients. How to heat treat flour:
Oven method: Preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake for 5 minutes. Then, set aside to cool completely.
Microwave method: Add flour to a microwave safe bowl. Heat in 30 second increments (2-3x), stirring in between to avoid burning. Let the flour cool completely before using.
Check with a thermometer to verify that the temperature is 160-165 degrees F.
Make sure flour is completely cool before using.