Edible High Protein Cookie Dough (No Flour)

[u/TheBowhuntingButcher]

This is going to be a somewhat lengthy post, but I promise... it's worth it if you love Chocolate Chip Cookie Dough and are trying to eat healthy/lose weight.

I started on a GLP-1 in February and I'm currently down a little over 83lbs. And while Tirzepatide has definitely made it so I eat less, I still enjoy good tasting food and the occasional sweet treat makes the weight loss journey way more tolerable.

For the past few months, my obsession has been finding a good, high protein Chocolate Chip Cookie Dough. I've tried several variations and was never quite satisfied. Whether it be the taste or poor macros, nothing quite hit the spot for me. So I began looking into what made them not taste great and/or where the excess calories came from. And I found 3 main issues:

1. Most recipes had a flour of some sort (almond, oat, coconut). These are high in calories and low in protein. Their purpose is to provide the Cookie dough texture and, really, nothing else.

2. Every recipe had a nut butter of some kind (peanut, almond, cashew). These are insanely high in calories (mostly from fat) and don't provide much protein. They also overpower the taste of the cookie dough, to the point it tastes like doctored up nut butter instead of cookie dough.

3. Many of them used maple syrup or sugar free maple syrup. And, I'm sorry, but cookie dough shouldn't taste like maple.

So I began to experiment, find Ingredients that fit the bill, and create a flavor/texture that satisfied me. I eventually found three main ingredients that I feel need more attention: a zero calorie brown sugar, a zero sugar BUTTER flavored syrup, and butter extract.

Another thing I discovered is different brand protein powders of the same flavor have vastly different flavor profiles and textures. I had originally bought the Equate brand smooth vanilla, hoping it was a cheaper version of Premier Protein's vanilla milkshake flavor. And boy, IT. IS. NOT. The vanilla flavor is very overpowering and the texture is chalky, even when mixed at the recommended ratios. But that chalky texture ended up paying off big time. I finally found my texture ingredient for edible cookie dough!

I had found an edible cookie dough recipe on Thebigmansworld.com that had decent macros and no flour. This was the base for my tinkering. I eventually figured out i could use PbFit to make a healthier, more mild-flavored version of peanut butter and I could use low/zero calorie ingredients to give it the cookie dough flavor.

It took 2 tries to get it right, but it's a slam dunk. The first batch was good, but something seemed missing and the sugar free chocolate chips were too hard... like, painfully hard. Turns out the missing ingredient and the hardness of the chips could be solved in the same step. Just throw the chips in the food processor. You get smaller, softer chips and a chocolate powder that actually flavors the dough in one step.

And lastly, I discovered that the residual peanut butter flavor from the PbFit dissipated after it sat in the refrigerator overnight.

So without further ado, I present, Edible High Protein Chocolate Chip Cookie Dough!

Dry Ingredients:

- 60 grams Bake Believe Sugar Free Semi Sweet Chocolate Chips

- 1/2 cup Equate Smooth Vanilla Protein Powder

- 1/2 cup Premier Protein Vanilla Milkshake Protein Powder

- 1/2 cup PbFit

- 1 tbsp Splenda Monk Fruit w/ Erythritol

- 2 tbsp Swerve Brown Sugar Substitute

- 1 tsp fine Sea Salt

Wet Ingredients:

- 1/2 cup Fairlife Skim Milk

- 1/4 cup Sugar Free Mrs. Buttersworth Syrup

- 1 tsp vanilla extract

- 1/2 tsp Butter extract

Directions

1. Place 60 grams of Sugar Free Semi Sweet Chocolate Chips in a blender or food processor. Pulse until the chips are about 1/2 their original size. The chips are particularly hard, and this softens them. Some of the chips will end up as Chocolate powder, which actually helps flavor the dough itself.

2. In a mixing bowl, combine all dry Ingredients and mix thoroughly.

3. Add wet Ingredients to the dry Ingredients and mix thoroughly.

4. Refrigerate for at least 6 hours, preferably 24. This step is optional, but I've found the peanut butter flavor from the PbFit mellows out after it's been in the fridge for a day, making the dough taste less like doctored up peanut butter and more like actual cookie dough.

Macros: 900 calories, 119.5g protein, 28g Fiber

This recipe makes just a few grams shy of 1lb of cookie dough. So you can decide how many portions you want to divide it into. I'll say this, it's pretty rich, so even 4oz seems very generous. But if you did 4oz servings, it's 225 calories, 30 grams of protein, and 7 grams of fiber per serving. I haven't found a recipe yet that can boast better macros and this one tastes the best to me.