This creamy and satisfying protein cookie dough is everything I want in a snack—sweet, smooth, and packed with good-for-you ingredients. Made with chickpeas, nut butter, and protein powder, it’s an edible, no-bake treat I can whip up in minutes and enjoy anytime. Whether I’m coming back from the gym or just craving something indulgent but healthy, this recipe has my back.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup nut butter (peanut or almond butter works great)
1/4 cup maple syrup
1/4 cup vanilla protein powder
2 teaspoons vanilla extract
1/4 teaspoon salt
2–4 tablespoons plant-based milk, as needed
1/3 cup mini chocolate chips
Directions
I add the chickpeas, nut butter, maple syrup, protein powder, vanilla extract, and salt to a food processor.
Then, I blend everything until smooth, pausing to scrape down the sides when needed.
I add 2 tablespoons of plant-based milk to help with consistency and continue blending, adding more if I want a softer dough.
Once the texture is just right, I stir in the mini chocolate chips by hand.
I scoop the dough into a container and pop it in the fridge for 30 minutes before digging in—this gives it the perfect texture.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 6
Calories per Serving: 210 kcal
Variations
I like switching things up with these variations:
Different nut butters: I’ve used cashew butter and sunflower seed butter with great results.
Add-ins: Sometimes I mix in chopped nuts, shredded coconut, or even a sprinkle of cinnamon for extra flavor.
Chocolate twist: I swap vanilla protein powder with chocolate for a richer taste.
No protein powder: If I’m out of protein powder, I just leave it out and reduce the plant-based milk slightly.
Nut-free version: I use tahini or sunflower seed butter for a completely nut-free option.
Storage/Reheating
I store the cookie dough in an airtight container in the fridge for up to 5 days. It stays soft and scoopable, but I can also freeze it in small portions for up to 2 months. When I want some, I just let it thaw in the fridge or at room temp—no reheating needed.
FAQs
Can I use a different type of bean instead of chickpeas?
Yes, I can use white beans like cannellini beans as a substitute, but I find chickpeas give the best texture and flavor.
Do I need a food processor?
A food processor gives the smoothest result, but I’ve used a high-speed blender in a pinch—just make sure to scrape down often.
Is this cookie dough safe to eat raw?
Absolutely. Since there are no eggs or raw flour, this dough is totally safe to eat straight from the bowl.
What kind of protein powder works best?
I use a vanilla plant-based protein powder for the flavor and texture, but whey protein can also work if I’m not vegan.
Can I bake this cookie dough?
This recipe is meant to be eaten raw, and baking it won’t give the same results as traditional cookie dough. I stick to enjoying it chilled.
Conclusion
This protein cookie dough is one of my go-to snacks when I want something indulgent but still nourishing. It’s quick to make, endlessly customizable, and keeps well in the fridge or freezer. Whether I need a sweet post-workout bite or a healthy dessert, this recipe never disappoints.
📖 Recipe:
Print
Protein Cookie Dough
- Total Time: 10 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This creamy and satisfying protein cookie dough is a no-bake, plant-based treat made with chickpeas, nut butter, and protein powder. Naturally sweetened and packed with protein, it’s perfect for a post-workout snack or healthy dessert.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup nut butter (peanut or almond butter)
1/4 cup maple syrup
1/4 cup vanilla protein powder
2 teaspoons vanilla extract
1/4 teaspoon salt
2–4 tablespoons plant-based milk, as needed
1/3 cup mini chocolate chips
Instructions
- Add the chickpeas, nut butter, maple syrup, protein powder, vanilla extract, and salt to a food processor.
- Blend until smooth, pausing to scrape down the sides as needed.
- Add 2 tablespoons of plant-based milk and blend again, adding more if a softer dough is desired.
- Stir in the mini chocolate chips by hand.
- Scoop the dough into a container and refrigerate for 30 minutes before serving.
Notes
Use different nut butters like cashew or sunflower seed butter for variations.
Optional add-ins include chopped nuts, shredded coconut, or cinnamon.
Swap vanilla protein powder for chocolate for a different flavor.
If not using protein powder, reduce the plant-based milk slightly.
Use tahini or sunflower seed butter for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
