Do you love cookies but can’t find the time to make a batch? Try out our recipe for freezer-friendly cookie dough. Our dough recipe contains no added preservatives or fillers found in commercial cookie-dough brands. These cookies offer a nutrient-dense solution to your dieting woes. Suitable for a low-carb diet, and loaded with protein and healthy fats, this freezer dough gives you a break from your weight-loss plan with a delicious treat.
Whip up this dough when you have 20-minutes to spare on the weekend and throw it in the freezer to use during the week. When you feel like a batch of cookies, take it out and let it defrost for 5-minutes before cutting the dough log into ¼-inch cookies. Your delectable delights are ready in less than 15-minutes.
The Delicious Convenience of Freezer Cookie Dough
To make this delightful recipe, you’ll need three primary ingredients. Find all of them in your local health food store or online retailer, and you’re ready to go!
Start by selecting a premium brand of whey protein. A filtering process removes whey from milk, leaving a protein-dense powder that’s optimal for your nutrition needs. It’s important to remember that milk is dairy, so this recipe isn’t suitable for vegans, but vegetarians can give it a try. Your protein powder should have a balanced amino acid profile and contain no carbs, preservatives, or fillers. (1)
A cup of almond flour provides a nutty consistency to the dough, as well as a healthy dose of monounsaturated fat. With 150-calories per cup, it contains 3-grams of fiber for every serving and provides slow-burning energy throughout the day. Almond flour won’t disrupt and inflame your GI tract as white flour does, keeping your tummy feeling light and energized. (2)
The final ingredient in the recipe is almond butter. The butter provides the binding agent in this recipe, allowing you to work the why, butter, and flour into a dough.
Start the recipe by adding the flour, whey, and almond butter to a large mixing bowl. You can scale this recipe to make two or three batches at a time if you have a family. We all know how kids love cookies.
As your blending the ingredients, add two tablespoons of almond milk to the mixture. Don’t be afraid to get your hands in there and work the dough until it’s an even consistency. As a final touch, add the baking soda and stevia to taste.
Spoon the dough out onto wax paper and shape it into a log about an inch thick. All that’s left to do is wrap it up and store it in the freezer.
When you’re spooning out the mixture onto the wax paper, resist the urge to take a bite. This dough is calorie-dense. A chunk of this dough could exceed your energy requirement for the day.
More Protein Cookie Recipes:
Make-Ahead Protein Cookie Dough You Can Freeze
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 1x
½ cup vanilla protein powder
¼ tsp baking soda
2 tbsp granulated Stevia or other low carb granulated sweetener
2 tsp vanilla extract
½ cup natural peanut butter or other nut butter
2 tbsp unsweetened almond milk (more or less, as necessary)
- To make the dough, in a bowl combine the protein powder, baking soda and sweetener.
- Add the egg, vanilla extract, peanut butter and almond milk and stir with the spatula to fully combined.
- Place the dough onto wax paper and shape into log.
- Wrap the log in wax paper and freeze.
- To make the cookies, preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- Unwrap the log of cookie dough and let it warm on the counter for 5 to 10 minutes.
- Slice into ¼ inch thick disks.
- Place the cookies 1-inch apart on prepared baking sheet and bake for 8-12 minutes or until the bottoms are just lightly starting to brown.
- Remove from the oven and allow to cool completely before serving.