Protein Cookie Dough

DF GF V VG

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.

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.

Ingredients Needed

  • 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.
  • vanilla vegan protein powder – vanilla protein powder is ideal because it adds a little sweetness.
  • nut butter – almond butter or cashew butter will work.
  • coconut sugar – cane sugar or brown sugar will work as well.
  • vanilla extract – for more vanilla flavor!
  • sea salt – if you’re using salted nut butter you can skip the sea salt.
  • dairy-free chocolate chips – I love Lily’s chocolate chips for a low-sugar option and Enjoy Life chocolate chips for a dairy-free/soy-free option.

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

Notes and Substitutions

Chickpeas – If you can’t do chickpeas, no worries! I have a recipe for vegan cookie dough bars that are just as delicious and they’re chickpea free.

Protein powder – If you don’t have vanilla protein powder on hand, you can use oat flour instead. You’ll likely just need more sugar to sweeten up the dough.

Coconut sugar – You can use cane sugar or brown sugar instead.

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

How to Serve Cookie Dough

This cookie dough is insanely good on it’s own, but if you’re feeling fancy here are some additional ways to serve it up:

  • Sundae – For a cookie dough sundae with a 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. Drizzle chocolate over the cookie dough. Enjoy.
  • Balls – Roll the dough (using a heaping Tablespoon) into balls. These can also be dipped in chocolate for chocolate covered cookie dough bites.
  • 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.

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

How to Store

Store any remaining cookie dough in an airtight container in the fridge. It should last for up to 3-4 days.

More Dessert Recipes with Beans to Try:

More Healthy Dessert Recipes You Might Enjoy:

If you make this protein cookie dough be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is super helpful for the EBF team and other EBF readers. 

Protein Cookie Dough

4 from 20 votes
Edible cookie dough that tastes absolutely delicious! You'd never guess that it's made with chickpeas. Vegan and gluten-free.
Protein cookie dough in a small glass jar and drizzled with chocolate. Gold spoon next to jar.
Prep Time 10 minutes
Servings 6

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
 

  • Prep chickpeas: 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.
  • Add remaining ingredients: Protein powder, coconut sugar, vanilla, sea salt and process until a ball of dough forms.
  • Add chocolate chips: 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.
  • Serve: Remove dough from the processor and enjoy!
  • Store: Put any leftover dough in the fridge for up to 3-4 days.

Notes

  • Chickpeas – If you can't do chickpeas, no worries! I have a recipe for vegan cookie dough bars that are just as delicious and they're chickpea free.
  • Protein powder – 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.
  • Coconut sugar – You can use cane sugar or brown sugar instead.
  • Sundae: 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.
  • Balls: Roll the dough (using a heaping Tablespoon) into balls. These can also be dipped in chocolate for chocolate covered cookie dough bites.
  • 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.

Nutrition

Serving: 1/4 cup Calories: 164kcal Carbohydrates: 19g Protein: 10g Fat: 5g Saturated Fat: 1g Fiber: 4g Sugar: 5g
Course: Dessert
Cuisine: American
Keyword: chickpea cookie dough, healthy cookie dough, protein cookie dough

DID YOU MAKE THIS RECIPE?

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Guilt-Free Edible PROTEIN COOKIE DOUGH // Vegan + Gluten-Free
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Recipe Rating




    54 comments
    1. Irish Girl
      July 22, 2021 AT 5:46 am

      Hi, I was wondering if you could make it into balls and freeze them to pull out for a special treat from time to time?

    2. LAURA R RADELL
      July 8, 2021 AT 2:26 pm

      Does Chickpea flour work in this recipe?

      1. Brittany Mullins
        July 9, 2021 AT 10:28 am

        I haven’t tried it before, so I’m not 100% sure how it’d turn out! You’ll have to let me know if you try it.

    3. Malin
      May 26, 2021 AT 10:26 am

      5 stars
      This recipe is phenomenal! Tried chickpea-based cookie dough once and wasn’t a fan but I dared to try yours anyway – luckily haha. I skinned the chickpeas with some baking soda hack I found on youtube, I bet that helped with smoothness

      1. Brittany Mullins
        May 26, 2021 AT 10:36 am

        Yay! I’m so glad this recipe was a hit, Malin! Love the hack on the chickpeas. Thanks for the review. I really appreciate it!

    4. Allison
      May 13, 2021 AT 12:04 am

      I’ve loved your other cookie recipes and wanted to try this! Can you use chickpea flower instead?

      1. Brittany Mullins
        May 14, 2021 AT 2:27 pm

        Hey Allison – I am not sure how this recipe would turn out with chickpea flour instead of the chickpeas. I’ve never tried it, so I’m not sure how it would alter the recipe. Let me know if you decide to try it.

    5. Gloria
      April 25, 2021 AT 3:19 pm

      This is my first bean dessert. Going to try the no bake chocolate oatmeal cookies next. I made these and they are yummy. I used organic cane sugar. The real test will be my hubby.

      1. Brittany Mullins
        April 26, 2021 AT 10:54 am

        Yay! I’m so glad this recipe was a hit, Gloria! Thanks for the review. It means the world to me!

Parchment paper lined with protein balls.

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