Chocolatey cookie dough goodness that you can eat by the spoonful! Not only that, it’s packed with filling fiber, protein, carbohydrates, and healthy fats that makes it a perfect option for breakfast.
Are you team cookie dough or baked cookies?
To be honest, I was never as obsessed with the cookie dough as a warm, gooey, fresh-from-the-oven cookie. BUT, the cookies must be under-baked and super soft. I’ll pass on the crispy cookies. However, this cookie dough recipe is convincing me that the cookie dough is just as good as cookies! The texture of this recipe really is similar to actual cookie dough.
Cookie dough for breakfast?! But like, for real. This recipe is 100% appropriate for breakfast. Or mid-afternoon snack. Or a healthy dessert. Really anytime of the day you have a craving for cookie dough.
This recipe doesn’t include any raw eggs, so you don’t have to worry about eating the dough. It’s made of a base of chickpeas. Yes, a bean/legume. Don’t be scared off by the chickpeas though! This recipe does NOT taste like beans.
I added in some plant-based vanilla protein powder to add even more protein as well as flavor and sweetness. My go-to brands for adding protein powder to recipes are Vega or Orgain, which are made with a base of pea protein and sweetened with stevia. If you use unflavored protein powder, you’ll likely want add more dates or sweetener for sweetness.
Cashew butter is my favorite nut butter to use here, as it isn’t an strong flavor but provides a super creamy, buttery texture and taste that helps add to the cookie dough flavor. Almond butter would also work well. Peanut butter works too if you want a peanut butter cookie flavor!
This recipe is sweetened with dates. Dates are PACKED with fiber and potassium and are perfect and so versatile to add sweetness to recipes. They blend up well in recipes so you won’t see them.
Have you ever tried cacao nibs before? They are unsweetened 100% crushed cacao beans. I have come to love them in recipes that are already sweet….but you can also use mini chocolate chips. (I used cacao nibs in the photos).
Let me know if you try this recipe, either by leaving a comment, telling me in person (it seriously makes my day when that happens), or tagging @audras_appetite on instagram or on facebook!
- 1 can chickpeas, rinsed and drained (I also peel off skins)
- 1 scoop (about 46 grams) plant-based vanilla protein powder (I use Orgain or Vega)
- ¼ cup cashew butter
- ½ teaspoon salt
- ¼ cup unsweetened vanilla almond milk
- 3 Medjool dates (56 grams)
- ¼ cup cacao nibs (sub mini chocolate chips)
- Peel skins off chickpeas (not absolutely necessary, but will result in creamier texture). Those annoying chickpea skins are a pet peeve of mine!
- Blend all ingredients except cacao nibs/chocolate chips in high speed blender or food processor until smooth.
- Stir in cacao nibs or chocolate chips.
- Divide into 4 portions and keep in refrigerator.
Hi! I love your recipes! They are all so “balanced” with flavor and nutrition! Just wanted to ask if you ever tried Garden Of Life plant based sport protein powder? It’s similar to Vega and Orgain…
I’m also an RDN and loving how you add the protein powders to so many of your recipes! I do the same and tell my patients how it’s such a great way to get in more protein.
Thank you so much for your kind words!! That’s exciting you’re an RDN too, yay!
I have not tried Garden of Life, but I have heard good things about it. I appreciate the recommendation; I’ll have to look into trying that next! 🙂
Oh myyy I need to try this deliciousness out ASAP, it looks soo good!
Thank you! Hope you love it as well 🙂
Hi I really like your (BREAKFAST CHOCOLATE CHIP PROTEIN COOKIE DOUGH) Recipes,Caz I have diabetics,
Hi Rocky,
I’m so glad you like the recipe! It’s a great option with no added sugar and filled with fiber from the chickpeas and dates. It’s also a good balance since it also contains protein. Enjoy!