Protein Packed Cookie Dough Brownies Recipe
These Protein Packed Cookie Dough Brownies offer a delicious and nutritious twist on traditional brownies by combining a rich, date-sweetened almond flour brownie base with a creamy, protein-packed cookie dough topping loaded with mini chocolate chips. Perfect for a healthy dessert or snack that satisfies your sweet tooth while boosting your protein intake.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no bake)
- Total Time: 1 hour 20 minutes (includes freezing time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Brownie Base
- 8 whole Medjool Dates
- 0.5 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)
- 0.5 cup Vanilla Protein Powder
- 1.25 cup Almond Flour
- 2 Tbsp Pure Maple Syrup
- 2 Tbsp Cashew Butter
- 1 tsp Vanilla Extract
- 0.33 cup Mini Chocolate Chips (Semi-Sweet)
Instructions
- Prepare the Brownie Base: Soak the Medjool dates in hot water for 5 minutes if they are not soft. Blend the dates, almond flour, chocolate protein powder, cocoa powder, maple syrup, and vanilla extract together until a sticky dough forms.
- Shape the Brownie Layer: Line a 9×5 loaf tin with parchment paper. Press the brownie dough evenly into the tin. Place the tin in the freezer to set.
- Make the Cookie Dough: Blend the cottage cheese, vanilla protein powder, almond flour, maple syrup, cashew butter, and vanilla extract until smooth and thick, scraping down the sides as needed.
- Add Chocolate Chips: Gently fold the mini chocolate chips into the cookie dough mixture ensuring an even distribution.
- Assemble the Layers: Remove the brownie base from the freezer and spread the cookie dough evenly over the top. Smooth the surface using a spatula sprayed with nonstick spray.
- Freeze to Set: Place the assembled brownie and cookie dough layers back in the freezer for at least 1 hour to firm up.
- Serve and Store: Slice into squares and enjoy! Store leftovers in the refrigerator or freezer for best freshness.
Notes
- Oat flour can substitute almond flour in the cookie dough; reduce by 1-2 tablespoons as it is drier.
- For the brownie base, chocolate protein powder can be replaced with additional cocoa powder if preferred.
- If replacing protein powder in the cookie dough, increase almond flour to 1.5 cups and add 0.25 cup oat flour for texture.
- Keep stored in the fridge or freezer to maintain texture and freshness.
Nutrition
- Serving Size: 1 square (approx. 1/12th of recipe)
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Protein Brownies, Cookie Dough, No Bake Dessert, Healthy Sweets, Gluten Free Dessert, High Protein Snack
