My protein cookie dough is full of protein, fiber, and delicious gluten-free chocolate chip cookie dough flavor! The combination of chickpeas, peanut butter powder, and vanilla protein powder gives each serving an amazing 8 grams of protein per serving! Made with 8 simple ingredients, it mixes quickly in the food processor. Perfect for a sweet treat, that’s secretly loaded with goodness too!
You’ll find all the substitutions, the best way to store your edible protein cookie dough, and a helpful how-to video below!
Protein cookie dough
If you LOVE edible cookie dough and protein, then this is going to be your jam!
We’re using chickpeas as the base. No know would ever guess that each bite was mostly beans!
Refined sugar free and sweetened with maple syrup! Loads of healthy ingredients in each bite and hits the sweet tooth just right every time.
It’s the edible cookie dough you’ve been looking for. One you can enjoy day after day knowing that it’s made with better options, and healthy raw cookie dough you can eat with no worries (no raw eggs!).
Give it to kids, share with others, or simply enjoy it all for yourself!
Can this be made into a vegan protein cookie dough?
Yes, absolutely!
To ensure your edible cookie dough is vegan, use a vegan vanilla protein powder, like this pea protein powder blend.
You’ll also want to ensure your chocolate chips are dairy-free, like these. If your local grocery store has a natural section, you may be able to find a good option there too.
What you need for this protein cookie dough recipe
- chickpeas
- peanut butter powder
- vanilla protein powder
- pure maple syrup
- coconut flour
- vanilla extract
- sea salt
- mini chocolate chips
How to make healthy protein cookie dough
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- To a food processor, add the chickpeas and pulse until broken up. You can stop and scrape the sides.
- Once the beans are looking half broken up, add the maple syrup and vanilla extract, and turn the food processor on. Let it run until the chickpeas are smooth for smoother cookie dough. Scrape the sides down if needed.
- Add the peanut butter powder, protein powder, coconut flour, and sea salt and pulse together. When combined, add the chocolate chips, pulse, and enjoy!
- Extra protein powder cookie dough can be stored in an air tight container in the fridge for up to 5 days.
Watch me make this protein cookie dough!
Watch the helpful how-to video below, or click to watch on YouTube.
Substitutions
Below you’ll find a list of substitutions that will work well in this recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Chickpeas – With chickpeas being the base of this chickpea cookie dough recipe, there really isn’t a good substitution for it. Other beans are not as mild in flavor. That said if you had to pick a bean to substitute, go with white beans.
Peanut butter powder – You can substitute natural peanut butter here, almond butter, cashew butter, or your favorite nut butter. Use seed butter if you need to avoid nuts. Oat flour will work here as well!
Vanilla protein powder – Don’t have vanilla protein powder? Go with a chocolate flavor or an unflavored protein powder. If you use one that is not sweetened, add an extra tablespoon of maple syrup in.
Maple syrup – You can substitute honey or date syrup in equal amounts for the maple syrup. Coconut sugar will work here too. Add a little bit of unsweetened almond milk to make up for the lack of liquid if you use a non-liquid sweetener.
Coconut flour – To substitute coconut flour, double the amount and use oat flour or almond flour instead.
Mini chocolate chips – Regular chocolate chips and dark chocolate chips will work, and you can always omit the chocolate chips if needed.
Best way to store your protein cookie dough
You’ll want to store any leftover healthy cookie dough in an airtight container in the fridge.
Simple place in an air-tight container, and take out what you need when you need it!
You can also freeze it. Portion out cookie shapes, freeze on a parchment paper-lined baking sheet, and then transfer to a freezer bag. Label it, date it, and freeze it for up to 6 months!
When you want some protein cookie dough, simply remove what you want and defrost it on the counter.
More favorite recipes you’ll love
- Powdered peanut butter cookies recipe
- Edible funfetti cookie dough
- Chickpea cookie recipe
- Vegan oatmeal chocolate chip cookies
- Mini almond butter fudge cups
- Homemade low sugar chocolate
- Black bean brownies (vegan and gluten free)
- No bake chickpea pumpkin protein bites
Protein Cookie Dough
Ingredients
- 1 can chickpeas drained, rinsed and patted dry (1.5 cups)
- ¼ cup peanut butter powder
- 1 scoop vanilla protein powder (¼ cup)
- 2 tbsp maple syrup
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- ⅛ tsp sea salt
- ¼ cup mini chocolate chips
Instructions
- To a food processor, add the chickpeas and pulse until broken up. You can stop and scrape the sides.
- Once the beans are looking half broken up, add the maple syrup and vanilla extract, and turn the food processor on. Let it run until the chickpeas are smooth for smoother cookie dough. Scrape the sides down if needed.
- Add the peanut butter powder, protein powder, coconut flour, and sea salt and pulse together. When combined, add the chocolate chips, pulse, and enjoy!
- Extra protein powder cookie dough can be stored in an air-tight container in the fridge for up to 5 days.
Nutrition
If you try this protein cookie dough recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published January 2022. Updated July 2022.
