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.
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.
How to Store
Store any remaining cookie dough in an airtight container in the fridge. It should last for up to 3-4 days.
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.
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.
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.
Category:Dessert
Method:No Bake
Cuisine:American
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
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I made these this morning for my sugar loving hubby who’s trying to cut down on his intake.
HE LOVED THEM!
I did lick the spoon and this is ridiculously tasty and easy to make. YUM 10/10 will be making these regularly
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.
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.
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
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!
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!
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!
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 ????
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.
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!
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
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 ????
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!
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!
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.
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!! 🙂
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.
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!
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.
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. 🙂
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Is there an alternative to using coconut sugar if someone has an allergy to coconut?
You can use another sugar option like cane sugar or brown sugar.
I made these this morning for my sugar loving hubby who’s trying to cut down on his intake.
HE LOVED THEM!
I did lick the spoon and this is ridiculously tasty and easy to make. YUM 10/10 will be making these regularly
★★★★★
Woo!! So glad this recipe was a hit, Alla. Thanks for coming back to leave a review. I so appreciate it. 🙂
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.
★
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.
★★★★★
Hi I am super scared… could you maybe give me your preortions?
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
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!
★★★★★
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. 🙂
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!
★★★★★
What if I don’t want to use protein powder. What can I use?
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!
Yay!!! I’m so happy that you liked it, Matthew. Enjoy.
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 ????
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.
Hi! I have an allergy to all nuts… what would be a good substitute for the almond butter?? Thank you!
Sunflower seed butter would be a great sub for the almond butter. Let me know how the protein cookie dough turns out!
I have a lot of dried chickpeas in the pantry. Can I use those? If so, how?
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!
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
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 ????
Could you actually bake these into chocolate chip cookies??? Just wondering. I love cookie dough but I also really love cookies! 🙂
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!
how much is one serving??
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!
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.
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!! 🙂
How much is 1 15 oz in grams? ‘Cause I checked and found its about 32g, but I think it’s wrong. ????
I think it’s about 420g or 2 cups! Hope this helps.
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.
Oops – I re-read the ingredients – it’s asking for a single 15 ounce can of chick peas. 15 ounces is 425 grams.
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.
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!
This sounds so awesome! Definitely trying soon, thanks for sharing!
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 ????
Gah! Unfortunately the whole batch has 6 servings… bummer I know!! 😉
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.
Yes! Peanut butter will definitely work. And agreed, your hubs would be so jealous if you made this and he couldn’t have any!
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. 🙂
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!
Yes!! I should have mentioned that it’s great as a dip too! Hope you love it, Juliette.