Variety Bundle
Variety Bundle
Try our classic 4 flavors—OG, Hot Choc It Up, Midnight Snack, & Peanut Butter Spoon. We've remixed traditional cookie mix!
What You’re Getting:
💪 9-10g of Protein
That's over 60g of protein in each bag!
🍪 4-6g Net Carbs
🧡 90-110 Calories
💧 Just Add Water
🥄 Eat It Raw or Bake It
*All mixes contain peanut flour
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MORE SWEET INFO
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Protein-Packed
PB Flour For A Rich Taste—Whey Iso + Casein Is More Effective Than 100% Whey Alone
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Gluten Free
No Gluten Ingredients Mixed In
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Carb-Friendly
4–6g Net Carbs Per Serving—Fits Keto & Balanced Lifestyles Alike
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Calorie Conscious
Enjoy 43-47% Fewer Calories Than Traditional Cookie Mixes
Frequently Asked Questions
Depending on the flavor, our cookie dough has a rich, nutty taste and a satisfying texture — never chalky or weird. It’s not overly sweet, just sweet enough to hit the spot. When baked, the cookies turn out light, chewy, and honestly... best eaten warm.
Enjoy Variant Nutrition protein cookie dough mix by simply adding the appropriate amount of water and mixing. Once mixed, you can enjoy it as raw cookie dough or bake it in the oven. Our protein cookie dough mixes are versatile and can be used to create a variety of desserts.
Each Variant Nutrition protein cookie dough mix contains 7 servings, with 2 cookies per serving, making a total of 14 cookies per package.
Once prepared, each cookie weighs approximately 19g to 25g, depending on the flavor. In terms of size, that’s roughly 1 to 1.5 tablespoons of dough per cookie—about 1.25 tablespoons on average
It varies! For example, if the mix needs 6 tablespoons of water, that's the same as ¼ cup + 2 tablespoons. We list the instructions in tablespoons (TBSP) so you can easily adjust for smaller batches or swap in different liquids like milk, egg, or applesauce. This way, you get the perfect texture without feeling restricted!
Variant Nutrition mixes are made from a proprietary blend of proteins: peanut flour, whey iso and casein protein powders, providing a flavorful, slightly nutty taste, and safe-to-eat raw cookie dough. We also use pasteurized and heat-dried powdered egg whites, eliminating the risk of salmonella.