Creamy chocolate brownie protein cookie dough that is MEANT to be eaten by the spoonful: no baking required! This chocolate brownie protein cookie dough is no-bake, egg-free, vegan, and high in protein. 100% breakfast approved. ?

I literally am in shock of how long it’s been since we’ve last had a chocolate recipe around here. ?Seriously well over two months?! As in, not a single chocolate recipe in all of January or February??? My sincerest apologizes.

I can assure you there’s been no shortage of chocolate around here…but I guess I’ve just been making chocolate recipes from other bloggers lately instead of recipe testing my own! I’ve been loving these chocolate chip peanut butter blondies lately.

In keeping up with the edible, egg-less cookie dough recipes around here, I say it’s high time for a chocolate version! This deliciousness reminds of the taste of brownie batter with the texture and thickness of cookie dough…hence chocolate brownie protein cookie dough. Couldn’t quite figure out the best title for this recipe! Haha. ?‍♀️

Ingredients and Substitutions

Chickpeas

Like the chocolate chip cookie dough, oatmeal raisin cookie dough, and pumpkin pie protein cookie dough, this chocolate cookie dough is made with a base of chickpeas. THAT YOU CANNOT TASTE. Ok, but seriously…don’t knock it til you try it. Just like with the blondies, you seriously cannot taste the chickpeas. The chickpeas provide a base that is filled with fiber, protein, and flourless…perfect if you’re looking for a gluten-free or vegan recipe!

Moving on to some of the other ingredients…

Cocoa powder

I recommend using dark/dutch process cocoa powder (I used Hershey’s dark) for a more authentic and rich-tasting brownie flavor. You’ll need at least two tablespoons.

Protein powder

I love how adding just one scoop of chocolate protein powder adds an additional 6-7 grams of protein PER SERVING (based on 4 servings). It also adds some sweetness without additional sugar, as well as more chocolate flavor! However, If you don’t want to use protein powder or don’t have any on hand, I’d recommend substituting with 2 tablespoons cocoa powder PLUS 2 tablespoons white sugar.

Almond butter

Any nut butter will work, but I love using almond or cashew for a mild flavor! Note if you use peanut butter you will definitely notice the peanut butter, as that’s a stronger flavor. Not necessarily a bad idea…just not what I was going for in this recipe. The nut butter contributes to a creamy texture, provides heart-healthy fats, and a bit of protein!

Almond milk

I used my go-to unsweetened vanilla almond milk, but any milk will work! I’d start with ¼ cup, and add an additional 1-2 tablespoons as needed. This will slightly vary based on your preference on how thick you want the cookie dough, as well as the type of protein powder you’re using, additional cocoa powder, etc.

Maple syrup

Highly recommend PURE maple syrup, not the fake pancake syrup! You could also try substituting honey or agave in place of the maple syrup.

 

Serving Suggestions

As shown in the photos, I usually divide this cookie dough into four small containers as a meal-prep and eat it by the spoonful for breakfast! It’s also delicious as a fruit dip (strawberries, apple slices, banana, etc.) or with graham crackers. I may even try it on top of toast next time I make it! Feel free to get creative. ?