Protein Packed Cookie Dough Brownies Recipe
Delicious and nutritious Protein Packed Cookie Dough Brownies combine a rich, fudgy brownie base made from dates and almond flour with a creamy, protein-rich cookie dough topping mixed with chocolate chips. This no-bake treat is perfect for healthy snacking or post-workout fuel, offering a satisfying sweet fix that’s high in protein and free from refined sugars.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including freezing)
- Yield: 12 squares 1x
- Category: Snack, Dessert
- Method: No-Bake, Freezing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
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
- Prepare the Brownie Base: Blend the Medjool dates, almond flour, chocolate protein powder, cocoa powder, maple syrup, and vanilla extract together until a sticky, uniform dough forms. If the dates are hard, soak them in hot water for 5 minutes beforehand to soften.
- Press Brownie Dough: Line a 9×5 inch loaf tin with parchment paper. Press the brownie dough evenly into the tin, flattening it with your hands or the back of a spoon.
- Freeze Brownie Base: Place the loaf tin with the pressed brownie base into the freezer to set while you prepare the cookie dough.
- Make 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 of the blender as needed to get an even consistency.
- Fold in Chocolate Chips: Gently fold the mini semi-sweet chocolate chips into the cookie dough mixture.
- Assemble Layers: Remove the brownie base from the freezer and press the cookie dough mixture evenly on top. Smooth the surface using a spatula lightly sprayed with nonstick spray.
- Freeze to Set: Return the assembled brownie and cookie dough to the freezer and chill for at least 1 hour to firm up.
- Serve: Slice into squares and enjoy immediately or store in the refrigerator or freezer to maintain freshness.
Notes
- If dates are too hard to blend, soak in hot water for 5-10 minutes to soften.
- This recipe is no-bake and requires freezing for proper firmness.
- You can substitute cottage cheese with Greek yogurt for a slightly different texture.
- Store brownies in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
- Use non-stick spray on spatula to get a smooth topping layer without sticking.
Nutrition
- Serving Size: 1 square (approx. 50g)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Protein brownies, healthy dessert, no-bake brownies, cookie dough topping, high protein snack
