Protein-packed, edible cookie dough. Need I say more?


  • 1 cup Vanilla Protein Powder (I like NutriDyn and SunWarrior)
  • 3/4 cup Almond Flour
  • 1/4 tsp Sea Salt
  • 1/3 cup Tahini
  • 1/4 cup Maple Syrup (optional)
  • 1/2 tsp Vanilla Extract
  • 1/3 cup Soy Milk
  • 2/3 cup Dark Chocolate Chips (I like Lily’s)


  1. In a large bowl whisk together the protein powder, almond flour, and salt.
  2. Add the tahini, maple syrup, vanilla, and milk. Stir with a spatula until thoroughly combined and the mixture holds together. Add an additional splash of milk if the mixture is too dry. Fold in the chocolate chips.
  3. Use a large cookie scoop to form into balls, or use your hands to roll into balls approximately three inches (7.5 cm). You can eat them as is or refrigerate them for 15 minutes to firm up. Enjoy!


  • Leftovers: Refrigerate in an airtight container for up to five days.
  • Serving Size: One serving is equal to one ball.
  • No Tahini: Use peanut butter, almond butter, or cashew butter.
  • More Flavor: Garnish with flaky salt after forming into balls.
  • Protein Powder: This recipe was developed and tested using a plant-based protein powder. Please note that if using a different type of protein powder, results may vary.
  • No Soy Milk: Use almond milk, cashew milk, or oat milk.