Protein Packed Cookie Dough Brownies Recipe

Introduction

If you’re craving a rich, chocolaty treat that’s also packed with protein, these Protein Packed Cookie Dough Brownies are just the ticket. Combining a fudgy brownie base with a creamy, cookie dough topping, they satisfy your sweet tooth while keeping things nutritious. Perfect for a healthy dessert or snack!

Ingredients

• 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. Step 1: If your Medjool dates are not soft, soak them in hot water for 5 minutes to soften, then drain.
2. Step 2: Blend all brownie base ingredients together until you get a smooth, sticky dough.
3. Step 3: Line a 9×5 inch loaf pan with parchment paper. Press the brownie dough evenly into the pan to form the base layer.
4. Step 4: Place the brownie base in the freezer to firm up while you prepare the cookie dough.
5. Step 5: Blend the cookie dough ingredients (cottage cheese, vanilla protein powder, almond flour, maple syrup, cashew butter, and vanilla extract) until smooth. Scrape the edges as needed; the mixture will be thick.
6. Step 6: Fold in the mini chocolate chips gently to evenly distribute them in the cookie dough.
7. Step 7: Remove the brownie base from the freezer and press the cookie dough mixture over the top, smoothing the surface with a spatula (sprayed with nonstick spray for easy spreading).
8. Step 8: Return the pan to the freezer for about 1 hour to set the layers.
9. Step 9: After freezing, slice into squares and enjoy your protein-packed treat!

Tips & Variations

• For softer brownies, allow them to sit at room temperature for a few minutes before slicing.
• Swap cashew butter for almond or peanut butter depending on your preference.
• Add a pinch of sea salt on top before freezing to enhance the chocolate flavor.
• Use sugar-free chocolate chips for a lower-sugar version.
• If you don’t have Medjool dates, substitute with other soft, pitted dates but adjust soaking time accordingly.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them frozen for up to 1 month. When ready to eat, thaw in the fridge or at room temperature for about 10 minutes for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use any protein powder you prefer, such as whey, pea, or rice protein. Just keep in mind that flavors and textures may vary slightly.

Is it necessary to freeze the brownies?

Freezing helps the layers set firmly, making the brownies easier to slice and giving them a firmer texture. You can refrigerate instead, but freezing is recommended for best results.

Protein Packed Cookie Dough Brownies Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

These Protein Packed Cookie Dough Brownies combine a fudgy date-based brownie layer with a creamy, protein-rich cookie dough topping. Naturally sweetened with Medjool dates and pure maple syrup, this no-bake treat is nutrient-dense and perfect as a guilt-free indulgence packed with protein and healthy fats.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 brownies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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 Brownie Base: Soak the Medjool dates in hot water for 5 minutes if they aren’t soft to ensure easy blending. Then, process all the brownie base ingredients together in a food processor or blender until a sticky dough forms.
2. Shape Brownie Layer: Line a 9×5 loaf tin with parchment paper. Press the brownie dough evenly into the pan to form a compact base layer. Place the pan in the freezer to set while you prepare the cookie dough layer.
3. Make Cookie Dough: Blend all cookie dough ingredients—cottage cheese, vanilla protein powder, almond flour, maple syrup, cashew butter, and vanilla extract—until smooth and thick. Scrape down the sides as needed to fully incorporate the ingredients.
4. Incorporate Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the cookie dough mixture, distributing them evenly without breaking them down.
5. Assemble the Layers: Remove the brownie base from the freezer and press the cookie dough mixture evenly over it, smoothing the top with a spatula sprayed with nonstick spray to avoid sticking.
6. Chill to Set: Return the assembled brownies to the freezer for 1 hour to allow both layers to firm up properly.
7. Serve: Once chilled and firm, slice the brownies into squares and enjoy immediately. Store any leftovers in the fridge or freezer for best freshness.

Notes

• Soaking dates is optional but recommended if they are dry to ensure a smooth brownie base.
• Use parchment paper for easy removal of brownies from the tin.
• You can substitute cashew butter with almond butter or peanut butter if preferred.
• Store leftovers in an airtight container in the fridge for up to 3 days or freezer for up to 2 weeks.
• This recipe is no-bake, so refrigeration/freezing is essential for firm texture.

Keywords: protein brownies, cookie dough brownies, no-bake brownies, healthy brownie recipe, gluten free desserts, protein packed dessert, low sugar treats