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+ servings
Edible protein cookie dough in a white speckled bowl with chocolate chips on top and gold spoon on the right.
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3.91 from 98 votes

Protein Cookie Dough

Edible cookie dough that tastes absolutely delicious! You'd never guess that it's made with chickpeas. Vegan and gluten-free.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: protein cookie dough
Servings: 6


  • 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
  • teaspoon sea salt
  • 2 Tablespoons vegan chocolate chips


  • 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.
    Chickpeas in a food processor.
  • Add protein powder, almond butter, coconut sugar, vanilla, sea salt and process until a ball of dough forms.
    A food processor with blended chickpeas, nut butter, protein powder, coconut sugar and salt.
  • 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.
    Protein cookie dough in food processor with chocolate chips on top.
  • 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.



  • 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.


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