Ever fancy a portion of cookie dough but struggle with portion control? Because I know I do! Try out this healthier, high protein single serve cookie dough recipe to satisfy that sweet craving! It’s safe to eat since it is egg-free and super customisable with toppings and additions. The recipe is gluten-free, dairy-free, vegan and low FODMAP! Give it a try today!
If dark brown sugar upsets your IBS, I recommend substituting the brown sugar for white sugar, or alternatively use maple syrup. If you decide to use maple syrup, use 2 tablespoons and reduce the almond milk by 2 tablespoons to ensure that your cookie dough doesn’t become too runny. We want the cookie dough to easily hold its shape. I find that storing the cookie dough in the fridge allows it to hold it’s shape especially well, and makes the chocolate chips super crunchy!
If you are not on a low FODMAP diet, feel free to use normal plain flour and regular dairy milk. Importantly, I also wanted to note that you can substitute the peanut butter for any other nut or seed butter, as well as dairy free or regular butter. I love the rich nutty flavour that the peanut butter gives this protein cookie dough. It also helps to increase the healthy fats and proteins of the recipe, meaning that this single serving will keep me full for longer. I always recommend adding proteins and fats to both main meals, desserts and snacks to keep you satiated.
You can substitute the vanilla protein powder for a tablespoon of white sugar. It will give the cookie dough that additional sweetness that the protein powder would give it. Importantly, ensure that if you use protein powder, it has no high FODMAP ingredients such as sweeteners, pea protein or other irritable ingredients. I like to use a protein with a minimal amount of ingredients, and when possible, use That Protein blends in my bakes as they are an IBS approved company.
Ideas on what you could add to your protein cookie dough:
- Sorbet (check out my 2-ingredient grape sorbet)
- A scoop of low FODMAP ice-cream
- Some low FODMAP white chocolate chips
- A drizzle of melted chocolate or peanut butter over the top
- Using small scoops of the cookie dough on a yoghurt or porridge bowl
- Briefly microwaved so you can consume it warm!
- Alongside a hot chocolate
- Topped with some fresh fruit
- Covered in sprinkles or chocolate shavings
You want a very stiff dough that keeps its shape. Since we are not baking this cookie dough, we want to really focus on the consistency because what we create here, is our final product! I love a really thick dough where you get to dig your spoon in to get a scoop. Alternatively, if you prefer a runnier, thinner cookie dough consistency, I recommend adding more unsweetened almond milk until you come to the texture that you like best. I will also note that if you use regular flour, you may need to slightly decrease the amount of almond milk since it is less absorbent than certain gluten-free blends.
I used a mix of low FODMAP milk and dark chocolate to get a bit of variety. The base of the cookie dough is not sickly sweet, so the milk chocolate brings an appropriate amount of sweetness, whereas the dark chocolate balances it out. However, I find this recipe works especially well with a really dark chocolate such as a 75% or 80%, and then I drizzle some melted low FODMAP milk chocolate over the top when I’m ready to tuck in and eat it. Let me know what your favourite chocolate is to use in this recipe!
Ingredients:
- 2 tbsp soft creamy peanut butter (read above for substitutions)
- 2 tbsp brown sugar
- 4 tbsp gluten free flour
- 2 tbsp vegan vanilla protein powder
- 1/4 tsp vanilla sugar or vanilla extract
- 5 tbsp unsweetened almond milk
- 1/4 tsp salt
- 1/4 cup low FODMAP chopped dark chocolate or chocolate chips
Method:
Step 1: in a medium bowl, cream together the butter, vanilla sugar/extract and sugar.
Step 2: add your almond milk to the wet ingredients.
Step 3: in a separate bowl, mix your gf flour, protein powder, salt.
Step 4: add your dry ingredients to your wet ingredients. Mix.
Step 5: add your chocolate chips and mix.
Step 6: plate up! I love using an ice-cream scoop and a glass bowl to present my cookie dough!
This cookie dough will keep in the fridge for 3 days in an airtight container.
Send me pictures of your protein cookie dough recreations! The best way to contact me is on my Instagram page TheLazyLowFODMAP, so make sure to tag me in your images to that I see them!
