Healthy Protein Cookie Dough
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Published Aug 17, 2021, Updated Jun 17, 2022
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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
More Protein Packed Recipes
- Protein Cookies
- No Bake Protein Cookies
- How to Make a Protein Shake
- Protein Overnight Oats
- Protein Balls
- Protein Pudding (3 Ways)
Protein Cookie Dough
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and easy to make! Thank you so much!
So glad you loved this recipe, Genny. Thanks for making it and for the review. I so appreciate it!
Protein cookie dough was super easy and tasted surprisingly good! Maybe add something to keep it healthy but a bit sweeter – maybe just some more chocolate chips or honey/maple syrup.
So glad you loved this recipe, Bill. Thanks for making it and for the review. I so appreciate it!
How many servings does this make?
Hey Andrea – I note in the recipe card that this serves 6 🙂
My husband is starting to go plant based with me and, of course, he found your recipe. 😉 He made these cookie dough balls and it blew my mind! These are so good, I prefer these over actual vegan cookies, especially knowing I am getting some good nutrients from the chickpeas. So so good! Thank you for this recipe!
Yay!! Pumped to hear this recipe was a hit, Ashley! I so appreciate the review. It really means so much to me :).
Haven’t made it yet but looks like fun! Any way to use stevia or something other than regular sugar? Thank you!
Hi! Am so tempted to make these chickpea protein balls. Have been looking around for a healthy snack that is easy to prepare. Is it possible to use chocolate protein powder instead of the vanilla flavoured one?
Hi, SM! Yes, using chocolate protein powder should be just fine. It will change the taste a bit but there’s nothing wrong with extra chocolate! 🙂