Edible protein cookie dough that tastes absolutely delicious! You’d never guess that it’s made with chickpeas, vegan and gluten-free.
WHAT HOW TO MAKE PROTEIN COOKIE DOUGH:
If you’re one of those people who makes cookies just so you can eat some of the dough, this recipe is for you.
And guess what? You don’t even have to bake the cookies.
Just whip out your food processor (affiliate link), blend everything together and you’ve got yourself a bowl of edible cookie dough ready to be enjoyed. You can get fancy, scoop the dough into a cute sundae container and drizzle on some homemade chocolate magic shell OR just break out a spoon and dive in.
We made a cute little bowl for the photos, but I definitely ate most of this cookie dough straight from the fridge. Out of a storage container with a spoon… or let’s be real, with my fingers. Don’t worry, this batch was for personal consumption. I would not eat something I plan to share with others with my fingers. (Just had to mention that for all my taste testers.)
Trust me when I say that this stuff doesn’t last long. I think we polished off three batches in three days. One batch per day, not too shabby.
I feel like I don’t need to go into much detail about the recipe because it’s easy and pretty self-explanatory. That said, the dough is made with chickpeas. I know it seems odd that beans can create a delicious tasting cookie dough, but you just have to trust me on this one. If you can’t do chickpeas, no worries! I have a recipe for vegan + gluten-free cookie dough bars that are just as delicious and they’re chickpea free.
If you make this protein cookie dough be sure to leave a comment and star rating below letting me know how you like it. Your feedback is super helpful for the EBF team and other EBF readers.Â
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Edible protein cookie dough that tastes absolutely delicious! You’d never guess that it’s made with chickpeas, vegan and gluten-free.
Ingredients
- 1 15 oz can chickpeas, rinsed and drained
- 1/4 cup vanilla vegan protein powder*
- 2 Tablespoons almond butter or cashew butter
- 1 Tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 2 Tablespoons dairy-free chocolate chips
Instructions
- Add chickpeas to a large food processor (affiliate link) and process until they start to smooth out. You may need to use a rubber spatula to scrape down the sides.
- Add remaining ingredients protein powder, nut butter, coconut sugar, vanilla, sea salt and process until a ball of dough forms.
- Use a rubber spatula to separate the dough a bit, add chocolate chips and pulse 2-3 times or until chocolate chips get dispersed in the dough.
- Remove dough from the processor and enjoy!
- For a cookie dough sundae with the chocolate drizzle: simply use an ice cream scoop to scoop the dough into a small bowl. Melt 1-2 Tablespoons of additional chocolate chips with 1/2 teaspoon coconut oil in the microwave for 15-20 seconds and drizzle over the cookie dough. Enjoy.
- For cookie dough balls: roll the dough (using a heaping Tablespoon) into balls. These can also be dipped in chocolate for chocolate covered cookie dough bites.
- For cookie dough dip: add almond milk (about 1/4 or so) for a thinner texture that’s perfect for dipping. Serve with apple slices or graham crackers.
- Store any leftover dough in the fridge for up to 3-4 days.
Notes
*Vanilla protein powder is ideal because it will have a little sweetness to it. If you don’t have vanilla protein powder on hand, you can use oat flour instead, but you’ll likely need more sugar to sweeten up the dough. I’ve used Tone It Up Vanilla Protein Powder and Sunwarrior Vanilla Protein Powder, both worked great!
Nutrition
- Serving Size: 1/4 cup
- Calories: 164kcal
- Sugar: 5g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0
Keywords: protein cookie dough, healthy cookie dough, chickpea cookie dough
Juliette | Namastay Traveling says
August 30, 2017 at 7:47 amOhh yes, this is always the best part of any cookie! I can’t wait to try this with some graham crackers…or straight out of the jar! Yum!
Brittany Mullins says
August 30, 2017 at 9:40 amYes!! I should have mentioned that it’s great as a dip too! Hope you love it, Juliette.
Genie says
August 30, 2017 at 10:15 amLove your dough recipe. Will have to try it for dip as well. Chickpeas in cookies are one of those things I just tried because I was sure it couldn’t work. Was I ever wrong. 🙂
Holly says
August 30, 2017 at 10:35 amDo you figure peanut butter would sub well? My husband is allergic to tree nuts and I’m not some kind of monster who would make something so delicious just for me.
Brittany Mullins says
August 30, 2017 at 3:53 pmYes! Peanut butter will definitely work. And agreed, your hubs would be so jealous if you made this and he couldn’t have any!
Lauren says
August 30, 2017 at 10:47 amHey B
When you give the nutritional info per serving & say ‘as served’ does that mean the whole thing?
I’m ready to put it all in my face hole ????
Brittany Mullins says
August 30, 2017 at 3:50 pmGah! Unfortunately the whole batch has 6 servings… bummer I know!! 😉
Emily @ Pizza & Pull-ups says
August 30, 2017 at 11:27 amThis sounds so awesome! Definitely trying soon, thanks for sharing!
Stacy says
August 30, 2017 at 12:36 pmHave you tried this with cacao nibs instead of the chocolate chips? Curious if I might need a bit more vanilla or sweetener to make it sweet enough for this diabetic foodie.
Brittany Mullins says
August 30, 2017 at 3:51 pmI haven’t tried it with cacao nibs yet, but I think it would be delicious. I’d suggest making it as is and then adding a little more vanilla or sweetness if you feel it’s not sweet enough. Let me know if you try it!
Caterina says
August 30, 2017 at 12:38 pmHow much is 1 15 oz in grams? ‘Cause I checked and found its about 32g, but I think it’s wrong. ????
Brittany Mullins says
August 30, 2017 at 3:49 pmI think it’s about 420g or 2 cups! Hope this helps.
Siobhan says
August 31, 2017 at 9:46 amI had to chip in here – no, it’s 3200 grams. The calculation uses: 16 ounces per pound, 454 grams per pound. So – 115/16*454.
Siobhan says
August 31, 2017 at 9:48 amOops – I re-read the ingredients – it’s asking for a single 15 ounce can of chick peas. 15 ounces is 425 grams.
Samantha says
August 30, 2017 at 12:43 pmShoot! Too bad it’s made with chickpeas…those really don’t sit well in my tummy, I get major digestive issues when I eat them. It looks amazing but I think I’ll have to drool at it from the sidelines this time.
Brittany Mullins says
August 30, 2017 at 3:40 pmOh!! I have a solution for you. The base cookie dough recipe for my cookie dough bars is DELICIOUS and doesn’t have chickpeas. It’s made with almond flour. And if you want to add the protein boost, you could do 1 1/2 cups almond flour, 1/2 cup protein powder. Let me know if you try it!! 🙂
Mary Nichols Lollis says
August 30, 2017 at 8:03 pmhow much is one serving??
Brittany Mullins says
August 30, 2017 at 10:22 pmHi Mary Nichols. One serving is 1/6th of the recipe, but I don’t know the exact measurement. I’ll make the recipe again this week and measure it so I can tell you exactly. Sorry about that!
Anna says
August 31, 2017 at 9:37 amCould you actually bake these into chocolate chip cookies??? Just wondering. I love cookie dough but I also really love cookies! 🙂
Brittany Mullins says
August 31, 2017 at 10:36 amHi Anna. I haven’t tested baking them into actual chocolate chip cookies, but I should I do think you’d need to add some baking soda or powder. Let me test it and I’ll report back!
Emily says
September 1, 2017 at 9:41 pmOh, Brittany. I just made these and even at room temp they are great! Can’t wait to retry chilled… and magic shell covered!!! Thank you for your hard work ????
Kori says
September 4, 2017 at 1:39 pmI always try to keep several cans of beans in our pantry, so I’ll have to check if we have chickpeas. If not, I’ll definitely be getting some soon. I’ve already printed this and plan to make them for snacks next week! I love your blog and recipes. <3
Maria Batol says
September 6, 2017 at 2:36 amI have a lot of dried chickpeas in the pantry. Can I use those? If so, how?
Brittany Mullins says
September 6, 2017 at 1:54 pmSure! You’ll just need to cook them first. I’d measure out 3/4 cup of the dried chickpeas, soak them overnight and then cook them. Once cooked you should have around 2 cups of chickpeas, which is about the same as a 15 oz can. Hope this helps!
Allyson says
October 20, 2017 at 7:25 pmHi! I have an allergy to all nuts… what would be a good substitute for the almond butter?? Thank you!
Brittany Mullins says
October 22, 2017 at 4:12 pmSunflower seed butter would be a great sub for the almond butter. Let me know how the protein cookie dough turns out!
????Ella ???? says
November 16, 2017 at 1:27 amHey Brittany. is there a way to exclude (or substitute) the protein powder?
Really want to try this with leftover chickpeas. thanks for the recipe ????
Brittany Mullins says
November 16, 2017 at 1:34 pmHi Ella! Using vanilla protein powder is ideal because it will have a little sweetness to it. If you don’t have vanilla protein powder on hand, you can use oat flour instead, but you’ll likely need more sugar to sweeten up the dough. If you use flour, just taste it and sweeten as you see fit.
Matthew says
November 25, 2017 at 2:01 pmI did this with sunwarrior protein, and I used double the chocolate chips you called for… it is amazing! The first time I used the recommended chocolate chips and it was still good!
Brittany Mullins says
November 27, 2017 at 9:29 amYay!!! I’m so happy that you liked it, Matthew. Enjoy.
Stacey says
January 27, 2018 at 9:35 amWhat if I don’t want to use protein powder. What can I use?
Sherwood says
March 23, 2018 at 9:55 pmMade this with almond butter and without chocolate chips (I planned on sharing with someone who may have averse reactions to chocolate, even dairy-free). I ended up having to add about 5 teaspoons of almond milk to get it to come together. The dough by itself left me with a weird, slightly unpleasant aftertaste, but I ate it slathered like frosting on graham crackers (with added chocolate chips before they ran out), and it was amazing! The texture is divine when paired with the graham crackers, and I’ll definitely add chocolate chips right in next time I make it just for myself. This is such an easy, tasty, healthy, and filling snack. Perfect for my weekends where I generally just graze aimlessly. This tempts me for a repeat performance despite my aversion to the food processor. Thanks so much for the recipe!
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