10 healthy

Cookie dough
Recipes
All you need is cookie dough, a spoon, and a good movie!

Jessica Stier
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TABLE OF CONTENTS
INTRODUCTION
Pantry Staples i

Kitchen Tools ii

RECIPES
Chocolate Chip Cookie Dough 1-2

Peanut Butter Cookie Dough 3-4

Sugar Cookie Cookie Dough 5-6

Lemon Shortbread Cookie Dough 7-8

Matcha Green Tea Cookie Dough 9-10

Oatmeal Raisin Cookie Dough 11

Double Chocolate Cookie Dough 12

Nutella Cookie Dough 13-14

Red Velvet Cookie Dough Dip 15-16

Black Velvet Cookie Dough 17-18

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 PANTRY STAPLES
Grains, Flours, & Dry Ingredients Protein Powders
• Old Fashioned Rolled Oats • Brown Rice Protein Powder
• Quick Cooking Oats (both Vanilla + Chocolate; I use Sunwarrior)
• Oat Flour Brown rice protein powder cannot be omitted
• Ground Flaxseed because it acts like a binder. You may be able to
substitute it with other protein powder (hemp, pea,
soy, casein, etc.) but I can’t vouch for those since I
haven’t tried them.
Nut Butters
• Whey Protein Powder
• Roasted Almond Butter (no sugar added)
(both Vanilla + Chocolate; I use Bodylogix)
• Natural Peanut Butter (no sugar added)
• Homemade Matcha Green Tea Nut Butter
• Homemade Nutella Beans
You can use whatever nut or seed butter you’d like
to substitute the almond butter and peanut butter!
• Black Beans
Cashew butter, walnut butter, sunflower butter, and • Garbanzo Beans
tahini all work well, just know that the flavor profile • Kidney Beans
of the final cookie dough will be different.

Sweeteners Add-Ins & Other Ingredients

• Liquid Stevia Extract (I use SweetLeaf)
• Granulated Erythritol (I use NOW Foods)
You can use another sweetener if you’d like to
substitute the erythritol! Xylitol, coconut sugar, and
sucanat, all work well, just know that the flavor
profile and nutritional information of the final cookie
dough will be different.
• Matcha Powder (I use DoMatcha)
• Activated Charcoal Powder
• Unsweetened Natural Cocoa Powder
• No-Sugar-Added Dark Chocolate Baking
Chips (I use Lily’s)
• Unsweetened Vanilla Almond Milk
You can use whatever milk or non-dairy milk you’d
like to substitute the almond milk!

Extracts & Flavors

• Vanilla Extract (I use homemade!) Fruit & Veggies
• Vanilla Paste (I use homemade!) • Unsweetened Applesauce
• Natural Butter Flavor (I use Lorann Oils) • Roasted Beet Puree
• Almond Extract (see this post for instructions)
• Salt • Raisins
• Ground Cinnamon • Lemons
• Instant Coffee

**If you want to substitute an ingredient, you might need to tweak other ingredients in the recipe. Not every ingredient is interchangeable!

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 kitchen tools
• Electric Stand Mixer + Mixing Bowl + • Measuring Cups
Beater Attachment
(optional; I use KitchenAid)
Stand mixers mix cookie dough quickly, easily, and • Measuring Spoons
thoroughly. You can certainly do without the stand
mixer and stir everything by hand, just know that
that route will take longer, more patience, and a bit
more elbow grease! • Large Mixing Bowl

• Blender or Food Processor • Rubber Spatula

(For my blender, I use NutriBullet. For my
food processor, I use Hamilton Beach) • Sieve
You’ll need this to blend certain ingredients (like the
beans!) and if you make your own oat flour from
rolled oats (I just buy my oat flour because it’s finely
ground and easy to use).

• Digital Kitchen Scale

(optional; I use Escali)
Weighing your ingredients is much more accurate
than measuring with measuring cups. For example,
1 cup of Oat Flour will weigh about 120g sifted, or
180g packed... that is a huge difference that will
affect the final recipe’s taste, texture, and appearance.
You can, of course, stick with the measuring cups and
measuring spoons, but weighing is my personal
preference.

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RECIPES

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CHOCOLATE CHIP COOKIE DOUGH
This Chocolate Chip Cookie Dough is safe to eat raw, 100% whole grain
(no all purpose flour here!), high protein, sugar free, gluten free, and
vegan too! Enjoy cookie dough without the sugar-rush and sugar-crash!

1¼ cups, lightly packed Vanilla Brown Rice Protein Powder (168g)

⁄3 cup Oat Flour
2

½ cup Quick-Cooking Oats

¼ teaspoon Salt
½ cup No-Sugar-Added Dark Chocolate Baking Chips
1½ cups Unsweetened Vanilla Almond Milk
¾ cup Roasted Almond Butter
1 tablespoon Vanilla Extract
2 teaspoons Natural Butter Flavor
2 teaspoons Liquid Stevia Extract

1. In a large bowl, stir together the protein powder,

oat flour, oats, salt, and chocolate chips.
2. In an electric stand mixer bowl fitted with a
beater attachment, add the almond milk, almond
butter, vanilla extract, butter flavor and stevia
extract. Mix on low speed.
3. Dump the dry ingredients into the stand mixer
and mix until the ingredients are fully incorporated.
Scrape down the sides of the bowl if necessary.
Mixture should be thick and fudgy, like cookie
dough. Serve immediately, or store in a tightly
sealed container in the fridge for up to 5 days.

Yields 16 servings

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PEANUT BUTTER COOKIE DOUGH
A big bowl of this Peanut Butter Cookie Dough and you’re invincible! Got a
tough day ahead of you? Not anymore with this stuff nearby. Made with a se-
cret ingredient, it’s safe to eat raw, high protein, sugar free, and gluten free too!

1 cup Old Fashioned Rolled Oats

1⁄3 cup Vanilla Whey Protein Powder
2 tablespoons Granulated Erythritol (or sweetener of choice)
1⁄8 teaspoon Salt
one 15oz can Garbanzo Beans (drained and rinsed well; 1½ cups beans)
¼ cup Unsweetened Vanilla Almond Milk
¼ cup Natural Peanut Butter
½ teaspoon Liquid Stevia Extract
½ teaspoon Vanilla Extract

1. In a large bowl, stir together the oats, protein

powder, erythritol, and salt.
2. In a blender, add the beans, almond milk, peanut
butter, stevia extract, and vanilla extract. Blend until
completely smooth.
3. Pour the blender mixture over the dry ingredients
and stir until everything is fully incorporated.
Mixture should be thick and fudgy, like cookie
dough. For the best texture, cover and refrigerate
overnight, but you can also serve it immediately.
Store in a tightly sealed container in the fridge for
up to 5 days. This is delicious served with mini
chocolate chips and chopped peanuts on top!

Yields 6 servings

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SUGAR COOKIE COOKIE DOUGH
This is the answer to your cookie dough-involved prayers!

11⁄3 cups Old Fashioned Rolled Oats

7 tablespoons Granulated Erythritol (or sweetener of choice)
1⁄3 cup Vanilla Whey Protein Powder
1⁄8 teaspoon Salt
one 15oz can Garbanzo Beans (drained and rinsed well; 1½ cups beans)
¼ cup Unsweetened Vanilla Almond Milk
¼ cup Roasted Almond Butter
¾ teaspoon Liquid Stevia Extract
½ teaspoon Vanilla Paste (vanilla extract works too)
½ teaspoon Natural Butter Flavor

1. In a blender, add the oats. Blend until flour-like.

2. In a large bowl, stir together the homemade oat
flour, erythritol, protein powder, and salt.
3. In a blender, add the beans, almond milk, almond
butter, stevia extract, vanilla paste, and butter flavor.
Blend until completely smooth.
4. Pour the blender mixture over the dry ingredients
and stir until everything is fully incorporated.
Mixture should be thick and fudgy, like cookie
dough. For the best texture, cover and refrigerate
overnight, but you can also serve it immediately.
Store in a tightly sealed container in the fridge for
up to 5 days.

Yields 6 servings

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 LEMON SHORTBREAD
COOKIE DOUGH
Five minutes to make, less than five minutes to chow down.
Or at least, that was the case for me...

1 cup Oat Flour

½ cup Old Fashioned Rolled Oats
7 tablespoons Granulated Erythritol (or sweetener of choice)
1⁄3 cup Vanilla Whey Protein Powder
1⁄8 teaspoon Salt
one 15oz can Garbanzo Beans (drained and rinsed well; 1½ cups beans)
¼ cup Unsweetened Vanilla Almond Milk
¼ cup Roasted Almond Butter
2 teaspoons Lemon Zest
¾ teaspoon Liquid Stevia Extract
½ teaspoon Natural Butter Flavor

1. In a large bowl, stir together the oat flour, oats,

erythritol, protein powder, and salt.
2. In a blender, add the beans, almond milk, almond
butter, lemon zest, stevia extract, and butter flavor.
Blend until completely smooth.
3. Pour the blender mixture over the dry ingredients
and stir until everything is fully incorporated.
Mixture should be thick and fudgy, like cookie
dough. For the best texture, cover and refrigerate
overnight, but you can also serve it immediately.
Store in a tightly sealed container in the fridge for
up to 5 days.

Yields 6 servings

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 MATCHA GREEN TEA
COOKIE DOUGH
One spoonful of this Matcha Green Tea Cookie Dough and
you’ll swear you’re eating something completely unhealthy,
when it’s actually good for you!

1 cup Oat Flour

2 ⁄3 cup Vanilla Whey Protein Powder
2 teaspoons Matcha Powder
one 15oz can Garbanzo Beans (drained and rinsed well; 1½ cups beans)
1⁄3 cup Unsweetened Vanilla Almond Milk
¼ cup Homemade Matcha Green Tea Nut Butter
1 teaspoon Natural Butter Flavor
1 teaspoon Vanilla Extract
¾ teaspoon Liquid Stevia Extract
½ teaspoon Almond Extract

1. In a large bowl, stir together the oat flour, protein

powder, and matcha powder.
2. In a blender, add the beans, almond milk, matcha
nut butter, butter flavor, vanilla extract, stevia extract,
and almond extract. Blend until completely smooth.
3. Pour the blender mixture over the dry ingredients
and stir until everything is fully incorporated.
Mixture should be thick and fudgy, like cookie
dough. For the best texture, cover and refrigerate
overnight, but you can also serve it immediately.
Store in a tightly sealed container in the fridge for
up to 5 days.

Yields 6 servings

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OATMEAL RAISIN COOKIE DOUGH
When you bake cookies from scratch and only half of the dough actually
makes it to the oven (because the other half may have been snacked on),
that’s when you know you should just make edible cookie dough instead!

½ cup, packed Vanilla Brown Rice Protein Powder (84g)

½ cup Oat Flour
2 teaspoons Ground Cinnamon
¼ teaspoon Salt
¾ cup Unsweetened Vanilla Almond Milk
½ cup Unsweetened Applesauce
1 ⁄3 cup Roasted Almond Butter
2 teaspoons Vanilla Extract
2 teaspoons Liquid Stevia Extract
1 teaspoon Natural Butter Flavor
1½ cups Old Fashioned Rolled Oats
⁄3 cup Raisins
1

1. In a large bowl, stir together the protein powder,

oat flour, cinnamon, and salt.
2. In an electric stand mixer bowl fitted with a
beater attachment, add the almond milk, applesauce,
almond butter, vanilla extract, stevia extract, and
butter flavor. Mix on low speed.
3. Dump the dry ingredients into the stand mixer.
Mix on low speed.
4. Add the oats and raisins. Mix until the ingredients
are fully incorporated. Take the bowl off the mixer,
cover, and refrigerate overnight. Serve and enjoy!
Store in a tightly sealed container in the fridge for up
to 5 days.

Yields 6 servings

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 DOUBLE CHOCOLATE
COOKIE DOUGH
We’ve got ourselves a winner here, y’all. Skip the hassle of baking
and waiting for cookies to cool, especially when you can have this
sweet indulgence on your hands. Or in your face.
Preferably in your face...

2 ⁄3 cup Old Fashioned Rolled Oats

2 ⁄3 cup Chocolate Whey Protein Powder
¼ cup Granulated Erythritol (or sweetener of choice)
3 tablespoons Unsweetened Natural Cocoa Powder
¼ teaspoon Instant Coffee
1⁄8 teaspoon Salt
1⁄3 cup No-Sugar-Added Dark Chocolate Baking Chips
one 15oz can Black Beans (drained and rinsed well; 1½ cups beans)
¼ cup Unsweetened Vanilla Almond Milk
¼ cup Roasted Almond Butter
1 teaspoon Vanilla Extract
½ teaspoon Liquid Stevia Extract

1. In a large bowl, stir together the oats, protein

powder, erythritol, cocoa powder, instant coffee,
salt, and chocolate chips.
2. In a blender, add the beans, almond milk, almond
butter, vanilla extract, and stevia extract. Blend until
completely smooth.
3. Pour the blender mixture over the dry ingredients
and mix until everything is fully incorporated.
Mixture should be thick and fudgy, like cookie dough.
For the best texture, cover and refrigerate overnight,
but you can also serve it immediately. Store in a
tightly sealed container in the fridge for up to 5 days.

Yields 6 servings

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NUTELLA COOKIE DOUGH
Nutella lovers, hold onto your pants... I present to you:
HEALTHY. NUTELLA. COOKIE. DOUGH.
No, you’re not dreaming!

1½ cups Old Fashioned Rolled Oats

2 ⁄3 cup Chocolate Whey Protein Powder
¼ cup Granulated Erythritol (or sweetener of choice)
¼ cup Unsweetened Natural Cocoa Powder
1⁄8 teaspoon Salt
one 15oz can Black Beans (drained and rinsed well; 1½ cups beans)
½ cup Homemade Nutella
¼ cup Unsweetened Vanilla Almond Milk
1 teaspoon Vanilla Extract
½ teaspoon Liquid Stevia Extract

1. In a large bowl, stir together the oats, protein

powder, erythritol, cocoa powder, and salt.
2. In a blender, add the beans, homemade Nutella,
almond milk, vanilla extract, and stevia extract.
Blend until completely smooth.
3. Pour the blender mixture over the dry ingredients
and stir until everything is fully incorporated.
Mixture should be thick and fudgy, like cookie
dough. For the best texture, cover and refrigerate
overnight, but you can also serve it immediately.
Store in a tightly sealed container in the fridge for up
to 5 days.

Yields 6 servings

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RED VELVET COOKIE DOUGH Dip
This Red Velvet Cookie Dough Dip tastes like sin. Pure sin!
It’s hard to believe it’s all natural, sugar free, high protein,
gluten free, vegan, and safe to eat raw!

¾ cup, packed Chocolate Brown Rice Protein Powder (105g)

2 ⁄3 cup Oat Flour
2 tablespoons Ground Flaxseed
1 ⁄8 teaspoon Salt
one 15oz can Kidney Beans (drained and rinsed well; 1½ cups beans)
¾ cup Unsweetened Vanilla Almond Milk
½ cup Roasted Beet Puree (see this post for instructions)
1⁄3 cup Roasted Almond Butter
1 tablespoon Vanilla Paste (vanilla extract works too)
1 tablespoon Natural Butter Flavor
1¼ teaspoons Liquid Stevia Extract

1. In a large bowl, stir together the protein powder,

oat flour, flaxseed, and salt.
2. In a blender, add the beans, almond milk, beet
puree, almond butter, vanilla paste, butter flavor, and
stevia extract. Blend until completely smooth.
3. Pour the blender mixture over the dry ingredients
and stir until everything is fully incorporated. Mixture
should be thick and fudgy, like cookie dough. For
the best texture, cover and refrigerate overnight, but
you can also serve it immediately. Store in a tightly
sealed container in the fridge for up to 5 days. This is
delicious served with graham crackers, animal
crackers, chocolate crackers, fresh fruit, dark
chocolate squares, or spoons alone!

Yields 8 servings

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BLACK VELVET COOKIE DOUGH
What is “black velvet” you ask? Oh, it’s just like red velvet, only jet-black.
It’s sweet, chocolatey, and 100% delicious.

½ cup, packed Chocolate Brown Rice Protein Powder (84g)

½ cup Oat Flour
2 tablespoons Unsweetened Natural Cocoa Powder
1 tablespoon Activated Charcoal Powder
⁄8 teaspoon Salt
1

½ cup No-Sugar-Added Dark Chocolate Baking Chips

one 15oz can Black Beans (drained and rinsed well; 1½ cups beans)
2 ⁄3 cup Unsweetened Vanilla Almond Milk
¼ cup Roasted Almond Butter
2 teaspoons Vanilla Extract
1 teaspoon Natural Butter Flavor
1 teaspoon Liquid Stevia Extract

1. In a large bowl, stir together the protein powder,

oat flour, cocoa powder, charcoal powder, salt, and
chocolate chips.
2. In a blender, add the beans, almond milk, almond
butter, vanilla extract, butter flavor, and stevia
extract. Blend until completely smooth.
3. Pour the blender mixture over the dry ingredients
and stir until everything is fully incorporated. Mixture
should be thick and fudgy, like cookie dough. For
the best texture, cover and refrigerate overnight, but
you can also serve it immediately. Store in a tightly
sealed container in the fridge for up to 5 days. This is
delicious served with graham crackers, animal
crackers, chocolate crackers, fresh fruit, dark
chocolate squares, or spoons alone!

Yields 5 servings

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THANK YOU!

I hope you enjoy the cookbook!

With love and good eats,

-Jess

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