Overnight chocolate chip protein cookie dough
vegetariangluten-free

Overnight chocolate chip protein cookie dough

snack · Serves 1 · 7m total · ↑ Protein

Inspired by @angelarummans · Watch on IG ↗

331 kcal34 g protein34 g carbs7 g fat

A high-protein cookie dough that starts with a cake-batter consistency and thickens into a scoopable dough texture after chilling overnight.

Cook timeline

Wall clock: 7mActive: 7mPassive: 0mParallel tracks: 1
0m
2m
4m
6m
7m
Mix dry ingredients
Add wet ingredients
Fold in mix-ins
Transfer to container
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Start cooking

Equipment

Steps

7m
  1. 1. Mix dry ingredients2m
    35 g vanilla protein powder · 30 g oat flour · 0.13 tsp baking soda · 0.13 tsp salt
  2. 2. Add wet ingredients3m
    0.5 tsp vanilla extract · 30 g nonfat Greek yogurt · 50 g water · 0.5 tsp butter extract
  3. 3. Fold in mix-ins1m
    1 tsp granulated stevia · 12 g mini chocolate chips
  4. 4. Transfer to container1m

Storage

Refrigerate in a sealed container for 3–4 hours minimum, or overnight for best texture.

When ready to eat

Eat straight from the container — texture will be thick and cookie-dough-like after chilling.