If you like edible cookie dough, you’ll love this protein cookie dough recipe! It has the flavour of chocolate chip cookie dough, with a protein boost to make it extra satisfying. You’ll want to eat it all day long!

Jar of protein cookie dough with spoon, with another jar of dough in background - 1

While there are many vegan protein sources , sometimes you want something a little more fun than chickpeas or tofu. For those times, there’s protein cookie dough.

Friends, this recipe is a game-changer. It’s the perfect combination of sweet, salty, and satisfying. Plus, with the added protein boost, it can serve as a great post-workout snack or afternoon pick-me-up.

So what makes this protein cookie dough so special? First, it’s made with almond flour instead of regular flour to keep it gluten-free and add some healthy fats. Then, instead of using traditional sugar, we sweeten the dough with maple syrup, giving it a more natural sweetness.

But let’s not forget about the star ingredient: protein powder. You can use your favourite brand and flavour to customize this recipe to your liking, although I use vanilla in the recipe below for classic chocolate chip cookie dough. The possibilities are endless!

Overhead view of protein cookie dough in bowl with spoon - 2

Here’s what makes protein cookie dough a favourite:

  • A delicious way to work protein into your day . Let’s be honest: a lot of store-bought protein snacks taste terrible. (Sorry, it’s true!) But this protein cookie dough is legitimately tasty, so you’ll actually look forward to eating it.
  • Safe to eat . Even vegan cookie dough isn’t safe to snack on since it’s made with flour, which can contain pathogens before it’s baked or cooked. My protein cookie dough recipe is made with almond flour and oat flour instead, so you can eat it raw without any worries.
  • Totally customizable . You can use whatever type of protein powder you’d like to make this recipe your own. You can also add different mix-ins like chopped nuts, dried fruit, or even sprinkles for a fun twist.
Overhead view of ingredients for protein cookie dough - 3

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Fine almond flour – Don’t use almond meal, which is more coarsely ground.
  • Plant-based vanilla protein powder – Any variety you like or have on hand will work in this recipe.
  • Oat flour – You can make your own by grinding old-fashioned oats in a blender or food processor.
  • Ground cinnamon
  • Salt
  • Peanut butter – Use sunflower seed butter if you have a peanut allergy.
  • Maple syrup – Or your sweetener of choice. Date syrup would also work well.
  • Semisweet chocolate chips
  • Plant-based milk – Almond, coconut, or any other type.

Which Plant Milk Has the Most Protein?

Soy milk is the clear winner when it comes to protein content with 7 grams per cup, which means using soy milk in this recipe will boost the protein in the cookie dough even further.

Ready to get started? Here’s what you’ll need to do:

Overhead view of dry ingredients for protein cookie dough in bowl with spoon - 4
  • Mix the dry ingredients . Whisk the almond flour, protein powder, oat flour, salt, and cinnamon in a medium bowl.
  • Mix the wet ingredients . In a separate bowl, stir together the peanut butter and maple syrup.
  • Finish the dough . Stir the dry ingredients into the peanut butter and maple syrup mixture. Fold in the chocolate chips, then thin with the plant-based milk, if needed. Eat right away or store for later.
Overhead view of protein cookie dough in mixing bowl with spoon - 5

Tips for Success

Follow these tips for perfect protein cookie dough:

  • Use room temperature ingredients . Make sure your peanut butter and maple syrup are at room temperature or slightly warmed to make mixing easier. You can heat the peanut butter in the microwave for 20 seconds if needed.
  • Keep the proportions the same . You can switch up this protein cookie dough with your favourite mix-ins, but keep the ratio of mix-ins to dough the same. This means you shouldn’t use more than 1/2 cup total of mix-ins.
  • Adjust as needed . Add more plant milk to make the dough thinner, or add more oat or almond flour if you want a thicker dough.

Variations

There’s a lot of room to get creative with this recipe! You can make protein cookie dough inspired by any of your favourite cookies, whether it’s White Chocolate Macadamia Nut Cookies or Chewy Trail Mix Cookies . Just swap out the protein powder flavour and mix-ins to match your desired cookie flavour.

Two jars of chocolate chip protein cookie dough - 6

Serving Suggestions

You can use this protein cookie dough any way you use regular edible cookie dough . Roll it into little balls to add to an ice cream sundae, sandwich it between two cookies for a protein-packed cookie sandwich, or just eat it straight out of the bowl with a spoon.

How to Store

Store protein cookie dough in an airtight container in the refrigerator for up to 5 days.

Can I Freeze This Recipe?

Yes, you can freeze protein cookie dough for up to 3 months. Store it in an airtight container or freezer bag and thaw it in the fridge before enjoying.

Jar of chocolate chip protein cookie dough with spoon - 7

More High Protein Recipes

  • High-Protein Overnight Oats
  • Vegan Fajita Bowls
  • Vegan Chicken
  • Lemon Pepper Tofu

Ingredients

  • 1 cup fine almond flour , 95g
  • ¼ cup plant based vanilla protein powder , 30g
  • ¼ cup oat flour , 30g
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon salt
  • 1 cup peanut butter , 250g
  • ¼ cup maple syrup , 80g
  • ½ cup semi sweet chocolate chips , 80g
  • 1-3 tablespoons plant based milk , almond, coconut or any other type

Instructions

  • In a medium bowl whisk together almond flour, protein powder, oat flour, salt and cinnamon powder.
  • In a separate bowl stir peanut butter and maple syrup to combine. It’s easier to work with peanut butter and syrup at room temperature. You can also warm it in the microwave for about 20 sec.
  • Add mixed flours to the peanut butter mixture along with chocolate chips and stir. Depending on the desired consistency add 1-3 tablespoons of plant based milk.
  • Store in the fridge if not eating right away.

Notes

Two jars of protein cookie dough with chocolate chips - 8

Ingredients

  • 1 cup fine almond flour 95g
  • ¼ cup plant based vanilla protein powder 30g
  • ¼ cup oat flour 30g
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon salt
  • 1 cup peanut butter 250g
  • ¼ cup maple syrup 80g
  • ½ cup semi sweet chocolate chips 80g
  • 1-3 tablespoons plant based milk almond, coconut or any other type

Instructions

  • In a medium bowl whisk together almond flour, protein powder, oat flour, salt and cinnamon powder.
  • In a separate bowl stir peanut butter and maple syrup to combine. It’s easier to work with peanut butter and syrup at room temperature. You can also warm it in the microwave for about 20 sec.
  • Add mixed flours to the peanut butter mixture along with chocolate chips and stir. Depending on the desired consistency add 1-3 tablespoons of plant based milk.
  • Store in the fridge if not eating right away.

Notes

Nutrition

Protein Cookie Dough https://jessicainthekitchen.com/protein-cookie-dough/ November 15, 2023

These sweet and tender caramelized maple Brussels sprouts are the perfect holiday side dish. Seasoned with chunks of tart apples and fragrant fresh thyme, and topped with crunchy pecans, this is a festive winter veggie salad.

Overhead view of roasted Brussels sprouts, onions, and apples, with thyme and pecans. - 9

Brussels sprouts are a little bit of a controversial topic. Some people love them, but some people hate them. Me? I’m a huge fan of them. And ever since I first made Grilled Maple Mustard Brussels Sprouts , I realized just how wonderful of a combination Brussels sprouts and maple syrup is. This is why I’m now obsessed with these easy roasted maple Brussels sprouts!

This is my go-to side dish for Thanksgiving and Christmas. The veggies are tender and juicy, but a little crispy on the outside. They’re packed with sweet, tart, and tangy flavors from apples and onions, and covered in buttery pecans. But it’s the fresh thyme and rich maple syrup that really make this recipe shine.

Why You’ll Love This Maple Brussels Sprouts Recipe

Once you try this recipe, you’re going to end up making it every year at the holidays. And also all through the year! Here’s why you’re bound to love this roasted Brussels sprout apple salad.

  • Easy. This is such an easy recipe to make. It only uses a handful of common ingredients, and it takes less than an hour to make. And most of that time is spent with the Brussels sprouts in the oven! This is a low-effort, high-flavor side dish.
  • Fancy. Maple Brussels sprouts taste like an expensive side dish that you’d order at a classy restaurant. With charred and caramelized Brussels sprouts, chunks of roasted apple, crispy pecans, and rich, hearty maple flavor, this is a fancy recipe that’s surprisingly easy to make.
  • Affordable. Despite being so fancy, this is a very affordable recipe. It doesn’t use any extravagant ingredients, so you won’t break the bank making this side dish.
  • Perfect for the holidays. These easy maple Brussels sprouts are full of holiday flavors, like Brussels sprouts, apples, maple syrup, pecans, and thyme. Plus, the hearty salad is absolutely gorgeous, so it’s perfect to serve at Thanksgiving, Christmas, or any other special occasion.

Notes on Ingredients

Here are the fresh and festive ingredients you need to make this holiday Brussels sprout apple salad. Make sure to check out the recipe card at the end of the article to see the exact amounts of each ingredient.

  • Brussels sprouts – You’ll need to trim the ends and remove the outer leaves.
  • Red onion – It’s really important to use a red onion instead of a white or yellow onion. However, you can replace the red onion with 3-5 shallots.
  • Apple – Make sure to use an apple that’s crisp, not mushy. I like to use a tart apple, but you can use a sweeter one if you prefer.
  • Olive oil – You can use any type of oil, but the rich, earthy flavor of olive oil really works well in this recipe.
  • Maple syrup – Always use 100% pure maple syrup.
  • Fine sea salt
  • Black pepper – Use freshly cracked pepper.
  • Thyme – Using fresh thyme is very important. If you don’t have fresh thyme, use a different fresh hard herb, like rosemary.
  • Pecans – You can use raw pecans, toasted pecans, or Easy Stovetop Candied Pecans .

How to Make Maple Brussels Sprouts

Ready to see just how easy this recipe is? You’ll be amazed at how straightforward and simple it is to make this tender and hearty holiday side dish.

  • Prep. Preheat your oven to 400F, and line a baking sheet with a silpat or aluminum foil.
  • Add the fruits and veggies. Cut the Brussels sprouts in half, then add them to the baking sheet with the chunks of apple and onion.
  • Mix the seasonings. Add the olive oil, maple syrup, salt, and pepper to a bowl, and stir until well combined.
  • Season. Drizzle the seasoning mixture over the Brussels sprouts, apples, and onions. Toss until they’re well coated.
  • Place them cut-side down. Turn all of the halved Brussels sprouts cut-side down. This will help them caramelize.
  • Add thyme. Take a few sprigs of thyme and place them on top of and around the veggies.
  • Roast. Put the baking sheet in the oven and bake for 35-40 minutes, until the Brussels sprouts are caramelized and the apples are tender. Shake the pan a few times as the veggies bake.
Close up of raw Brussels sprouts, apples, onions, and thyme on a baking sheet. - 10
  • Serve. When the veggies are done roasting, remove them from the oven and top with pecans and optional soft vegan cheese. Serve while hot.

Want to Make Vegan Maple Bacon Brussels Sprouts?

Bacon and Brussels sprouts are a classic pairing, especially at the holidays. So needless to say, this recipe is great with bacon, but I like to use vegan bacon instead. If you want to make vegan maple bacon Brussels sprouts, just follow the entire recipe, then crumble vegan bacon over the top with the pecans. I recommend my smoky and savory Vegan Bacon Crumbles , which are made out of coconut, tamari, maple syrup, paprika, and liquid smoke . They’re irresistible!

A dish full of roasted Brussels sprouts, apples, onions, and thyme, topped with pecans, with a serving spoon. - 11

Tips & Variation Ideas

These tricks and different recipe variations will help you make the best maple Brussels sprouts with apples and pecans this holiday season.

  • Don’t be afraid of color. You don’t want to burn this recipe, but you do want to get some caramelization on the Brussels sprouts. Keep a close eye on them while they roast, but don’t be scared if the skin on the Brussels sprouts gets really dark. It will just become crispy and sweet.
  • Rotate the pan. I recommend rotating the baking sheet halfway through roasting the veggies. A lot of ovens heat unevenly, which can lead to some of the Brussels sprouts and apples being undercooked while others are overcooked. Rotate halfway through to avoid that.
  • Cut the apples evenly. Try to cut all of the apple pieces to roughly the same size. That way they’ll all cook at the same time, instead of having some pieces that are a little raw or a little overcooked.
  • Add holiday toppings. There’s no shortage of great festive toppings that you can put on this maple Brussels sprouts apple salad. You can garnish this recipe with fragrant herbs, pomegranate arils, grapefruit segments, cranberry chutney, fresh pear slices, fresh berries, brown sugar, or anything else you can think of!

Are Brussels Sprouts Good For You?

Yes! Like almost all greens, Brussels sprouts are super good for you. They’re packed full of fiber and tons of different vitamins and minerals, including iron, potassium, and calcium. Research suggests that eating Brussels sprouts can help with heart disease, high blood pressure, and high cholesterol, and help prevent numerous forms of cancer .

How to Store Extras

Here’s everything you need to know about storing this maple Brussels sprouts side dish.

  • Fridge. Keep the Brussels sprouts apple salad in an airtight container and it will last in the fridge for 5 days. If you top the salad with vegan cheese, remove the cheese before storage.
  • Reheating. The best way to reheat maple Brussels sprouts is to put them in a 350F oven for 10-15 minutes, or until heated throughout. You can also reheat them in the microwave in 30-second increments.
  • Freezer. You can also freeze this recipe. Just let it cool entirely, then place it in an airtight container in the freezer for 6 months. Thaw overnight in the fridge before reheating.
A plate of roasted Brussels sprouts, apples, onions, and thyme, topped with pecans and vegan cheese. - 12

More Holiday Salads to Try

Need more salads to make this holiday season? I’ve got you covered! Check out some of my other favorite recipes.

  • Kale, Apple, and Chickpea Salad with Vegan Feta
  • Apple and Blue Cheese Salad with Honey Apple Dressing
  • Strawberry Panzanella Salad with Balsamic Glaze
  • Shaved Brussels Sprouts, Quinoa, and Apple Salad with Sweet Orange Vinaigrette
  • Quinoa Stone Fruit Salad
  • Pear and Gorgonzola Salad with Honey Apple Dressing

Ingredients

  • 1 pound Brussels sprouts , ends trimmed and outer leaves removed
  • 1 medium red onion , cut in wedges
  • 1 large apple , cored and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon fine sea salt
  • ¾ teaspoon ground black pepper
  • 3-4 sprigs of thyme
  • 1 handful pecans , raw, toasted, or candied

Instructions

  • Preheat your oven to 400F, and line a baking sheet with a silpat or aluminum foil.
  • Cut the Brussels sprouts in half, then place them on the lined baking sheet with the apples and onions.
  • Mix the olive oil, maple syrup, salt, and pepper together in a bowl, then drizzle it over the Brussels sprouts mixture. Toss until everything is thoroughly coated.
  • Turn all of the Brussels sprouts so that their cut side is facing down. This ensures that they all get perfectly caramelized.
  • Place sprigs of thyme on top of and around the veggies.
  • Bake for 35-40 minutes, shaking the pan a few times while baking, until the apples are tender, the onions are soft, and the Brussels sprouts begin to caramelize. You’ll want to watch it closely around the 30-minute mark so that it doesn’t burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious.
  • Top with pecans and optional soft vegan cheese, and serve while hot.

Notes

  • Store leftovers in an airtight container in the fridge for 5 days or in the freezer for 6 months.
  • Reheat in a 350F oven for 10-15 minutes, or in the microwave in 30-second increments.