Protein Cookie Dough

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.

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.

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.

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.

More Dessert Recipes with Beans to Try:

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

More Healthy Dessert Recipes You Might Enjoy:

• Peanut Butter Balls
• Cookie Dough Bars
• Healthy No Bake Cookies
• Healthier Butterfingers
• 5-Ingredient Peanut Butter Cups
• No Bake Almond Cookies
• 4-Ingredient Samoas

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.

Print Recipe Pin Recipe

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

Author: Brittany Mullins

Course: Dessert

Cuisine: American

Keyword: chickpea cookie dough, healthy cookie dough, protein cookie dough

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