Healthy Protein Cookie Dough

This healthy edible protein cookie dough tastes absolutely delicious! Each serving has 10 grams of protein and it’s also 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.

Here’s What You Need

• 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 both work great.
• 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.

Notes and Substitutions

• Chickpeas – If you can’t do chickpeas, no worries! You can try using white beans or if you want to skip the beans all together, I have a recipe for vegan cookie dough bars that are just as delicious and beans aren’t involved.
• Protein powder – If you don’t have vanilla protein powder on hand or want to make this for kiddos, 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.

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.

Can I Make Cookies With This Recipe?

This recipe was intended to be an edible cookie dough recipe so I’ve actually never tried using the dough to bake cookies. I really need to test it to see if it works, but in the meantime if you’re looking for a protein cookie recipe, try these peanut butter protein cookies.

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

• Black Bean Brownies
• Healthy S’mores Dip
• Peanut Butter Hummus Brownies
• Cookie Dough Bites

More Protein Packed Recipes

• No Bake Protein Cookies
• How to Make a Protein Shake
• Protein Overnight Oats
• Protein Balls

Protein Cookie Dough

4 from 69 votes

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

Print Recipe Pin Recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 6

Ingredients

• 1 15 oz can chickpeas, rinsed and drained
• ¼ cup vanilla plant-based protein powder
• 2 Tablespoons almond butter or cashew butter
• 1 Tablespoon coconut sugar
• 1 teaspoon vanilla extract
• ⅙ teaspoon sea salt
• 2 Tablespoons vegan chocolate chips

Instructions

 

• 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 protein powder, almond butter, coconut sugar, vanilla, sea salt and process until a ball of dough forms.
  
• Use a rubber spatula to separate the cookie dough a bit, add chocolate chips and pulse 2-3 times or until chocolate chips get dispersed in the cookie dough.
  
• Remove cookie dough from the processor and enjoy!
• Store any leftover dough in a sealed container in the fridge for up to 3-4 days.

Video

Equipment

• food processor

Notes

• Chickpeas – You can try using white beans or if you want to skip the beans all together, 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 cookie dough.
• Coconut sugar – You can use cane sugar or brown sugar instead.

Nutrition

Serving: 1/4 cup Calories: 164kcal Carbohydrates: 19g Protein: 10g Fat: 5g Saturated Fat: 1g Fiber: 4g Sugar: 5g

Author: Brittany Mullins

Course: Dessert

Cuisine: American

Keyword: protein cookie dough

Web Story: https://www.eatingbirdfood.com/web-stories/edible-protein-cookie-dough/

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