All your favorite campfire flavors brought to life in this healthy, high protein cookie dough! This S’mores cookie dough is a great healthy alternative to cookie dough that taste just like the REAL thing! It’s simple to make, has over 13g of protein per serving and is the perfect one serving dessert when you need something sweet!
And if you haven’t figured it out by now, you should know I LOVE cookie dough. It’s definitely one of my favorite desserts and I love that it is so easy to whip up and you don’t even have to wait for it to bake like cookies!
I’ve been on a roll trying to find new flavors I can add to different cookie dough recipes and this one is definitely a winner! It has yummy bites of chocolate and marshmallow in every bite and the little bit of cinnamon and salt gives it that graham cracker taste! This protein cookie dough is lightened up and made with healthier ingredients than traditional cookie dough recipes. It’s lower in calories and fat while still loaded with flavor and texture that taste just like the real thing!!
The best part is it also doesn’t have any added sugar! You guys know I’m working to keep blood sugar levels more stable and I love finding recipes that keep the balance while also still filling my serious sweet tooth! By adding healthy fats and added protein, this cookie dough is a very macro-balanced snack!
Seriously, it’s so easy and the flavor is just OUT OF THIS WORLD!! I highly recommend making multiple batches at one time so that you can have this sweet treat on hand whenever the cravings hit!
WHY YOU’LL LOVE THIS PROTEIN COOKIE DOUGH RECIPE
- A protein cookie dough recipe that is not chickpea cookie dough. No white beans in here!
- Legit it tastes JUST like REAL cookie dough!
- Yummy bites of chocolate + marshmallow in each bite.
- Thick and smooth texture + incredible flavor = the perfect treat!
- Lower in calories, carbs, and fat than your traditional cookie dough.
- Minimizes the blood sugar spike and crash thanks to some healthy fats and added protein! Truly a balanced treat.
- Perfect single serving dessert! Super easy to 2-4x the recipe if you want to make extra in advance!
- Freezes great so you can always have some on hand!!
- Flour – All-purpose, gluten-free, and oat all work here! Use whatever you have on hand or whatever works best for your diet. For the most *real* cookie dough taste, use white flour. I have not tried any nut flour like almond flour, but I am sure it would work. It may just slightly change the taste (and the nutrition). I would not recommend coconut flour for this recipe.
- Vanilla protein powder – I used the best protein powder, PEScience Vanilla, for this recipe. Use my code Laurenfitfoodie to save 10% on your purchase. Not all protein powders have the same formula or consistency, so remember that when making the recipe. You may need to add less protein powder (or add slightly more liquid) to achieve the desired wet/dry ratio or consistency. Vanilla also provides the most neutral tasting flavor but feel free to get creative! Use vegan protein powder if needed.
- Cinnamon – This mimics the taste of cinnamon graham crackers in s’mores and is so good! Feel free to skip though ifyou prefer!
- Salt – This helps balance out our sweetness and bring the flavors of the cookie dough out more. Don’t skip!
- Brown sugar – I use Truvia or Swerve brown sugar usually. Monk fruit, stevia, coconut sugar, sugar or any other brown sugar blend all work as substitutions.
- Peanut Butter – Peanut butter is classic for monster cookie dough, but you can use almond butter and cashew butter too. If you have a nut allergy, sunflower butter works great, too. I used American Dream Nut Butter for this recipe, but use your favorite nut butter blend. You can use code Laurenfitfoodie to save 10% off your American Dream Nut Butter order. Drippy, natural peanut butter is best!
- Butter – I used light butter. This helps cut back on some calories and fat. I buy I Can’t Believe It’s Not Butter or Country Crock spreadable light butter at my local grocery store. Normal butter works too (or you can add additional nut butter in its place). Use dairy-free butter if needed.
- Vanilla extract
- Marshmallow fluff – you can’t have s’mores without marshmallows!! I love using fluff for this recipe but feel free to sub out with mini-marshmallows if you prefer or if that’s what you have on hand.
- Chocolate chips – I love using mini-chocolate chips because I feel like you get so many more! But use whatever you have. I always use my go-to chocolate chips, Enjoy Life, that are delicious, vegan-friendly and dairy-free!
Depending on how thick or thin you want your cookie dough, you may also need to add a few teaspoons of milk. Since it’s only a small amount of milk, oat milk, unsweetened almond milk, cashew milk, or any dairy or non-dairy milk will work just fine.
HOW TO MAKE EDIBLE PROTEIN COOKIE DOUGH
- Add the flour, protein powder, cinnamon, and salt to a bowl and whisk to combine. Then add the brown sugar, peanut butter, butter and vanilla extract. Mix/mash together with a fork until all the ingredients are combined and you have a ball of dough. It may take a few minutes of mixing, but the dry ingredients will get incorporated. If you find that it’s not, you can always add milk 1/2 tsp at a time until you get a good cookie dough consistency.
- Gently fold in the mini chocolate chips and marshmallow fluff at the end (don’t completely mix the marshmallow fluff in)
- Freeze for at least 10 minutes or refrigerate for at least 30 minutes before enjoying. Keep stored in the refrigerator or freezer. It gets better the longer it sits in the fridge!
I usually don’t heat treat flour when I am just making for myself, but if you wish to heat treat your raw flour to ensure food safety, follow the instructions below before making this recipe.
IS THIS PROTEIN COOKIE DOUGH GLUTEN-FREE?
Yes, just make sure you make it with oat or gluten-free flour instead of all-purpose flour. I love King Arthur Gluten Free Measure for Measure and Bob’s Red Mill 1:1 Gluten Free Flour. Also, make sure your oats are certified gluten-free!
CAN I MAKE THIS PROTEIN COOKIE DOUGH VEGAN?
You can make this S’mores Protein Cookie Dough vegan with a few substitutes. Swap out the light butter for plant based butter and the protein powder for a vegan vanilla protein powder. And make sure your chocolate chips are dairy-free and vegan friendly. I love Enjoy Life!
IS THERE A SUBSTITUTION FOR PROTEIN POWDER?
If you wish to omit the protein powder, you can substitute with powdered peanut butter or additional flour in equal amounts.
HOW TO STORE
Wrap cookie dough in plastic wrap or store cookie dough in an airtight container in the fridge for up to two weeks.
CAN I FREEZE THIS PROTEIN COOKIE DOUGH?
Sure! Just store in an air tight container and cookie dough will freeze well for 3-4 months.
To defrost, simply leave cookie dough out at room temperature for 5-10 minutes.
SHOULD YOU HEAT TREAT YOUR FLOUR?
If you’re using all-purpose flour and making this dessert for someone else, you probably should.
This is why I’ll often use oat flour when I can. Because oat flour is made from oats, it is safe to eat raw. If you don’t have oat flour, you can easily make oat flour from grinding up some oats in your food processor or blender. Oat flour brings a delicious flavor to the cookie dough.
Another plus (besides not having to heat treat) is that oat flour has more fiber in it than all-purpose flour. It’s also naturally gluten-free as long as you use gluten-free certified oats. The only downside is that cookie dough made with oat flour doesn’t look as much like the real deal. It has more of a slight brown color to it. But for most of us eating at home anyway, this isn’t going to matter one bit!
KNOW THE RISKS
I can’t post this recipe without stating and making it known that there is always a risk for food poisoning when consuming raw flour. This is because, despite its appearance, flour is just as much of a raw product as lettuce or carrots are.
Flour is made from grains that are grown in fields where they may be exposed to a variety of harmful bacteria like Salmonella and E. coli. The processing that flour goes through to convert from plant to powder doesn’t kill them. And unlike lettuce or carrots, you can’t wash flour to clean it.
So what’s the solution when using all-purpose flour? Heat treating the flour before using it for the recipe!
Full transparency, I usually don’t heat treat my flour when I do decide to use all-purpose. But that is because I use a small amount and I am typically the only one eating it. I am also fully aware of the risks and consciously making the decision not to heat treat the flour with those risks in mind.
So whether you decide to or not is ultimately your call. I just want to give you all the information you need so you can comfortably make that call on your own.
HOW TO HEAT TREAT FLOUR
Heat treating flour is super easy. You just gotta cook it long enough to kill the bacteria. Since this is a no-bake recipe, you’ll also want to make sure the flour has completely cooled before mixing it with the other ingredients. How to heat treat flour:
- Oven method: Preheat the oven to 350 degrees F. Spread the flour onto a baking sheet and bake for 5 minutes. Then, set aside to cool completely.
- Microwave method: Add flour to a microwave safe bowl. Heat in 30 second increments (2-3x), stirring in between to avoid burning. Let the flour cool completely before using.
- Check with a thermometer to verify that the temperature is 160-165 degrees F.
- Make sure flour is completely cool before using.
IF YOU LOVE COOKIE DOUGH, YOU’RE IN THE RIGHT PLACE! MORE RECIPES TO TRY:
WANT TO MAKE THIS RECIPE?
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