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 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.
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. Grab the recipe for the bars here.Print
- 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-freechocolate chips (I used Enjoy Life)
- 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, 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.
*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!
- Serving Size: 1/4 cup
- Calories: 164kcal
- Sugar: 5g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0
Be sure to let me know if you try this recipe. Leave a comment here or share a photo via social media and tag me (@eatingbirdfood) or use the hashtag #eatingbirdfood in the post. Seeing you try my recipes makes me all warm and fuzzy inside and it’s honestly what keeps me posting. That and your comments. I simply love connecting with you!