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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix together the dry ingredients in a bowl.
Add in the wet ingredients and stir until combined.
If the mixture is too dry, add a splash of milk and mix again until the desired consistency is achieved.
Fold in the chocolate chips.
Enjoy immediately or refrigerate for 1-2 hours to thicken.
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Use a whey-casein blend protein powder for the best texture.
Cashew butter is recommended for its neutral flavor, but you can substitute with almond or peanut butter if preferred.
Sugar-free chocolate chips work well for a lower-calorie option.
Can I use a different type of protein powder?
Yes, but a whey-casein blend is recommended for the best texture.
What can I use instead of cashew butter?
You can substitute cashew butter with almond or peanut butter, but it may alter the flavor slightly.
How long can I store the cookie dough?
You can refrigerate the cookie dough for up to 2 days in an airtight container.
Can I bake this cookie dough?
This recipe is designed to be eaten raw, but you can experiment with baking it. The texture may differ.
What if I don’t have oat flour?
You can blend oats into a fine powder to make oat flour as a substitute.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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