Protein Cookie Dough with Almond Flour and Nut Butter
An uncooked almond-flour and protein-powder dough bound with nut butter and maple syrup, with optional chocolate chips.
Ingredients
Main Ingredients
- 1 cup almond flour use only a product explicitly labeled suitable for ready-to-eat use without cooking
- 1/2 cup vanilla protein powder choose a powder intended for uncooked preparations
- 1/4 cup almond butter or peanut butter
- 1/4 cup maple syrup or sugar-free sweetener sugar-free option: syrup labeled for 1:1 volume replacement; not powdered sweetener
- 1 teaspoon vanilla extract
- 1 pinch salt
- chocolate chips or nuts optional
Instructions
Instructions
- Use almond flour explicitly suitable for ready-to-eat use and protein powder intended for uncooked preparations. Stir any separated nut butter before measuring.
- Combine almond flour and protein powder in a bowl, breaking up lumps.
- Stir in nut butter, maple syrup or a syrup-style sweetener labeled for a 1:1 volume replacement, vanilla, and salt. Scrape the bowl and mix until the dry ingredients are incorporated into a soft dough.
- Fold in optional chocolate chips or nuts and divide into four portions. Serve immediately or cover and refrigerate; chilling is optional and firms the dough.
Notes
- Refrigerate covered at 40°F or below; use within 3–4 days or sooner if ingredient labels require.
- Contains almond flour and nut butter; replacing only the nut butter does not make it nut-free.
- Use verified ready-to-eat dry ingredients; home heat-treating flour is not a reliable substitute.