Vegan Double Chocolate Chip Protein Cookie Dough

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This week was full of sweets…but so is my life. I just make them healthier because I need them to stay sane. Like this double chocolate chip cookie dough for example – it’s protein-packed and made with chickpeas but tastes like actual cookie dough (and is double chocolate…the way I like it). Doesn’t get much better than that!

Vegan Double Chocolate Chip Protein Cookie Dough

There are many recipes out there these days for “edible cookie dough” or “protein cookie dough” and this will probably closely resemble a few of them. But mainly what I do on Pinterest is find recipes that look good and when I go to make them myself I just generate my own formula. I’m only able to do so because of all the practice I’ve had though. When I see an ingredients list for something, I’m good at just determining my own ratios of things, what to substitute or vary, and what I want to add in – just so I don’t have to have my phone out to look at a recipe while I’m cooking. It gets really dirty when I do that. (Currently my case is stained with bright yellow turmeric spots.) That’s not to say I never follow recipes though – occasionally something unfamiliar requires me to follow one so I don’t totally butcher it.

This recipe is pretty simple and can also be turned into protein balls (the one linked might actually be a little different but it’s all the same concept.) Protein balls are easy little things to grab when you really need to satisfy that sweet tooth, but I like portioning into larger cookie dough servings for a full dessert – which is one of my 6 or 7 meals each day.

Vegan Double Chocolate Chip Protein Cookie Dough

Vegan Double Chocolate Chip Protein Cookie Dough

Prep Time 5 minutes
Total Time 5 minutes
Servings 1


  • 1 tbsp can chickpeas drained and rinsed
  • 30 g chocolate protein powder plant-based
  • 1/4 cup cocoa powder
  • 1/4 cup date syrup maple syrup or honey if not vegan
  • ~1/2 cup almond milk unsweetened*
  • 1/4 tsp butter extract optional if strictly vegan or dairy-free
  • 1 tsp vanilla extract
  • 1/2 cup dairy free dark chocolate chips


  1. Pour chickpeas into blender and process until mostly smooth - scrape down sides a few times.
  2. Add milk and blend well until smooth and creamy.
  3. Add remaining ingredients and process until fully incorporated - may need to scrape sides down several times in this process.
  4. Stir in chocolate chips and store in airtight container in the fridge. I portion mine out ahead of time so I can grab one when I get home from work at night.

Recipe Notes

*Milk quantity varies by protein powder type and brand. Start with half a cup and if more is needed add 1 tbsp at a time until desired consistency is reached.

**I use Enjoy Life brand dairy free dark chocolate chips and ____ protein powder

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