Protein Packed Cookie Dough Brownies Recipe

Introduction

These Protein Packed Cookie Dough Brownies combine the rich flavor of brownies with the creamy indulgence of cookie dough, all while boosting your protein intake. They’re a perfect treat for anyone craving something sweet yet nutritious.

Ingredients

• 8 whole Medjool Dates
• 1/2 cup Almond Flour
• 4 Tbsp Chocolate Protein Powder
• 2 Tbsp Cocoa Powder
• 2 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract
• 1 cup Cottage Cheese (4% or 2%)
• 1/2 cup Vanilla Protein Powder
• 1 1/4 cup Almond Flour
• 2 Tbsp Pure Maple Syrup
• 2 Tbsp Cashew Butter
• 1 tsp Vanilla Extract
• 1/3 cup Mini Semi-Sweet Chocolate Chips

Instructions

1. Step 1: Soften the dates by soaking them in hot water for 5 minutes if they aren’t already soft. Then blend dates, 1/2 cup almond flour, chocolate protein powder, cocoa powder, maple syrup, and vanilla extract together until smooth to create the brownie base.
2. Step 2: Press the brownie mixture firmly into a 9×5 loaf tin lined with parchment paper. Place the tin in the freezer while you prepare the cookie dough layer.
3. Step 3: Blend the cottage cheese, vanilla protein powder, 1 1/4 cup almond flour, maple syrup, cashew butter, and vanilla extract until smooth and thick, scraping down the sides as needed.
4. Step 4: Gently fold the mini chocolate chips into the cookie dough mixture, then spread it evenly over the brownie base. Smooth the top using a spatula sprayed with nonstick spray to prevent sticking.
5. Step 5: Return the layered mixture to the freezer for at least 1 hour to set.
6. Step 6: Once firm, slice into squares and enjoy your protein-packed treat!

Tips & Variations

• If you prefer a softer brownie texture, let the dessert thaw in the fridge for 10–15 minutes before serving.
• Swap cashew butter with almond or peanut butter for a different nutty flavor.
• Use dairy-free cottage cheese or Greek yogurt to cater to dietary needs.
• Add a pinch of sea salt to the brownie base to enhance the chocolate flavor.

Storage

Store the brownies in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month. To serve, thaw in the refrigerator or at room temperature for a few minutes for the best texture. These treats hold up well and remain delicious over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of protein powder?

Yes, you can use whey, plant-based, or any protein powder you prefer, but note that it may slightly affect the texture and flavor.

Is it necessary to freeze the brownies?

Freezing helps the layers set firmly and makes slicing easier, but you can refrigerate them instead if you prefer a softer consistency.

Protein Packed Cookie Dough Brownies Recipe

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4.5 from 116 reviews

These Protein Packed Cookie Dough Brownies combine a rich, chewy date-based brownie base with a creamy, protein-rich cookie dough topping studded with mini chocolate chips. Perfect for a healthy dessert or snack, this no-bake treat is naturally sweetened with dates and maple syrup and incorporates almond flour and protein powder for extra nutrition. The brownies are prepared by blending and freezing, making them quick, easy, and deliciously satisfying.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (includes freezing time)
• Yield: 12 squares 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Brownie base

• 8 whole Medjool Dates
• 1/2 cup Almond Flour
• 4 Tbsp Chocolate Protein Powder
• 2 Tbsp Cocoa Powder
• 2 Tbsp Pure Maple Syrup
• 1 tsp Pure Vanilla Extract

Cookie Dough

• 1 cup Cottage Cheese (4% or 2% fat)
• 1/2 cup Vanilla Protein Powder
• 1 1/4 cup Almond Flour
• 2 Tbsp Pure Maple Syrup
• 2 Tbsp Cashew Butter
• 1 tsp Vanilla Extract
• 1/3 cup Mini Chocolate Chips (Semi-Sweet)

Instructions

1. Prepare the brownie base. First, if the Medjool dates are not soft, soak them in hot water for 5 minutes to soften. Drain and blend the dates together with almond flour, chocolate protein powder, cocoa powder, pure maple syrup, and vanilla extract until you get a smooth, sticky brownie dough.
2. Press into loaf tin. Line a 9×5 inch loaf tin with parchment paper. Press the brownie dough evenly into the bottom of the tin, smoothing it out with your hands or a spatula.
3. Freeze brownie layer. Place the brownie base in the freezer while you prepare the cookie dough topping.
4. Blend the cookie dough. In a blender or food processor, combine the cottage cheese, vanilla protein powder, almond flour, maple syrup, cashew butter, and vanilla extract. Blend until smooth and thick, scraping the sides as needed to incorporate all ingredients evenly.
5. Fold in chocolate chips. Once the cookie dough is smooth, gently fold in the mini semi-sweet chocolate chips by hand to keep their shape.
6. Assemble and freeze. Remove the brownie base from the freezer. Press the cookie dough mixture evenly on top of the brownie layer, smoothing the surface with a spatula lightly sprayed with nonstick spray to prevent sticking.
7. Final freeze. Return the assembled brownies to the freezer for 1 hour to set properly.
8. Slice and serve. After chilling, slice the brownies into squares. Store leftovers in the fridge or freezer. Enjoy these healthy, protein-packed treats!

Notes

• If dates are dry or hard, soaking in hot water softens them, making blending easier.
• Use parchment paper in the loaf tin for easy removal of the brownies.
• The recipe uses cottage cheese to add creaminess and protein to the cookie dough topping.
• You can substitute cashew butter with another nut butter if preferred.
• Store brownies in the fridge for up to 5 days or freeze for longer storage.
• Spraying the spatula with nonstick spray helps create a smooth cookie dough layer without sticking.

Keywords: Protein brownies, cookie dough topping, healthy dessert, no bake brownies, high protein snack, low fat treat, almond flour brownies