Edible protein cookie dough that tastes absolutely delicious! You’d never guess that it’s made with chickpeas, vegan and gluten-free.

If you’re one of those people who makes cookies just so you can eat some of the cookie dough, this recipe is for you.

And guess what? You don’t even have to bake the cookies.

Just whip out your food processor, 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.

Protein cookie dough in a small glass jar and drizzled with chocolate. Gold spoon next to jar.

Protein cookie dough in a small jar with a scoop taken out of it with a spoon. Spoon with dough next to it.

How to Eat Protein Cookie Dough

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.)

Gold spoon with a spoonful of protein cookie dough on it. A glass jar with more cookie dough in the background.

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.

Protein cookie dough in a small glass jar and drizzled with chocolate. Gold spoon next to jar.

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.

Want More Dessert Recipes with Beans? Check Out These:

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. 

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Protein cookie dough in a small glass jar and drizzled with chocolate. Gold spoon next to jar.

Protein Cookie Dough

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6


Edible protein cookie dough that tastes absolutely delicious! You’d never guess that it’s made with chickpeas, vegan and gluten-free.


  • 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


  1. Add chickpeas to a large food processor and process until they start to smooth out. You may need to use a rubber spatula to scrape down the sides.
  2. Add remaining ingredients protein powder, nut butter, coconut sugar, vanilla, sea salt and process until a ball of dough forms.
  3. 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.
  4. Remove dough from the processor and enjoy!
  5. 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.
  6. 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.
  7. 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.
  8. Store any leftover dough in the fridge for up to 3-4 days.


*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!

  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


  • 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

Guilt-Free Edible PROTEIN COOKIE DOUGH // Vegan + Gluten-Free
This post may include affiliate links. Thank you for your support.

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    1. Cat Facts
      April 29, 2020 AT 12:35 pm

      Whoever made this recipe lacks any knowledge of what food actually tastes like. Gosh it’s terrible.. like eating gritty bean mash that resembles cookie dough only in color. Please never write a recipe again.

      1. Amanda
        May 5, 2020 AT 10:24 am

        Wow troll. That’s pretty harsh. After reading your comment I almost didnt make this. Thankfully I didn’t listen to you! My super picky 3 year old gobbles these up! We did have to make adjustments with protein powder and peanut butter to get the flavor and consistency we liked, but they are awesome.

        1. abigail
          May 13, 2020 AT 9:03 am

          Hi I am super scared… could you maybe give me your preortions?

        2. Brittany Mullins
          May 5, 2020 AT 11:57 am

          Ahh that makes me so happy to hear, Amanda. Thank you so much for trying my recipe. I’m glad you guys enjoyed it!! And thanks for coming back to leave a comment + star rating. I so appreciate it. <3

    2. Tammy
      July 2, 2019 AT 6:10 am

      Thank you so much for this recipe! I love making these into chocolate covered cookie dough balls. They are my go-to snack for my after dinner dessert. I’ve made several batches already and they don’t last but a few days. Love this one and all of your recipes!

      1. Brittany Mullins
        July 2, 2019 AT 11:55 am

        Ohh!! I’m so glad you like the cookie dough! I love the idea of those chocolate covered cookie dough balls. I might have to try that. 🙂

    3. Sherwood
      March 23, 2018 AT 9:55 pm

      Made 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!

    4. Stacey
      January 27, 2018 AT 9:35 am

      What if I don’t want to use protein powder. What can I use?

    5. Matthew
      November 25, 2017 AT 2:01 pm

      I 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!

      1. Brittany Mullins
        November 27, 2017 AT 9:29 am

        Yay!!! I’m so happy that you liked it, Matthew. Enjoy.

    6. ????Ella ????
      November 16, 2017 AT 1:27 am

      Hey Brittany. is there a way to exclude (or substitute) the protein powder?
      Really want to try this with leftover chickpeas. thanks for the recipe ????

      1. Brittany Mullins
        November 16, 2017 AT 1:34 pm

        Hi 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.

    7. Allyson
      October 20, 2017 AT 7:25 pm

      Hi! I have an allergy to all nuts… what would be a good substitute for the almond butter?? Thank you!

      1. Brittany Mullins
        October 22, 2017 AT 4:12 pm

        Sunflower seed butter would be a great sub for the almond butter. Let me know how the protein cookie dough turns out!

    8. Maria Batol
      September 6, 2017 AT 2:36 am

      I have a lot of dried chickpeas in the pantry. Can I use those? If so, how?

      1. Brittany Mullins
        September 6, 2017 AT 1:54 pm

        Sure! 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!

    9. Kori
      September 4, 2017 AT 1:39 pm

      I 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

    10. Emily
      September 1, 2017 AT 9:41 pm

      Oh, 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 ????

    11. Anna
      August 31, 2017 AT 9:37 am

      Could you actually bake these into chocolate chip cookies??? Just wondering. I love cookie dough but I also really love cookies! 🙂

      1. Brittany Mullins
        August 31, 2017 AT 10:36 am

        Hi 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!

    12. Mary Nichols Lollis
      August 30, 2017 AT 8:03 pm

      how much is one serving??

      1. Brittany Mullins
        August 30, 2017 AT 10:22 pm

        Hi 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!

    13. Samantha
      August 30, 2017 AT 12:43 pm

      Shoot! 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.

      1. Brittany Mullins
        August 30, 2017 AT 3:40 pm

        Oh!! 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!! 🙂

    14. Caterina
      August 30, 2017 AT 12:38 pm

      How much is 1 15 oz in grams? ‘Cause I checked and found its about 32g, but I think it’s wrong. ????

      1. Brittany Mullins
        August 30, 2017 AT 3:49 pm

        I think it’s about 420g or 2 cups! Hope this helps.

        1. Siobhan
          August 31, 2017 AT 9:46 am

          I 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.

          1. Siobhan
            August 31, 2017 AT 9:48 am

            Oops – I re-read the ingredients – it’s asking for a single 15 ounce can of chick peas. 15 ounces is 425 grams.

    15. Stacy
      August 30, 2017 AT 12:36 pm

      Have 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.

      1. Brittany Mullins
        August 30, 2017 AT 3:51 pm

        I 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!

    16. Emily @ Pizza & Pull-ups
      August 30, 2017 AT 11:27 am

      This sounds so awesome! Definitely trying soon, thanks for sharing!

    17. Lauren
      August 30, 2017 AT 10:47 am

      Hey 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 ????

      1. Brittany Mullins
        August 30, 2017 AT 3:50 pm

        Gah! Unfortunately the whole batch has 6 servings… bummer I know!! 😉

    18. Holly
      August 30, 2017 AT 10:35 am

      Do 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.

      1. Brittany Mullins
        August 30, 2017 AT 3:53 pm

        Yes! Peanut butter will definitely work. And agreed, your hubs would be so jealous if you made this and he couldn’t have any!

    19. Genie
      August 30, 2017 AT 10:15 am

      Love 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. 🙂

    20. Juliette | Namastay Traveling
      August 30, 2017 AT 7:47 am

      Ohh 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!

      1. Brittany Mullins
        August 30, 2017 AT 9:40 am

        Yes!! I should have mentioned that it’s great as a dip too! Hope you love it, Juliette.

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