Coming at you with THE BEST 100% edible, egg-less (vegan) monster cookie dough recipe that is PACKED with good-for-you wholesome ingredients!!! It’s high in fiber, protein, and low in sugar. I most definitely have meal prepped this and eaten it for easy breakfasts during the week. 😏

This recipe was born when I was making my favorite monster cookies and tried the dough (gotta make sure tastes good, right?!). I mean, I already had a recipe for edible chocolate chip cookie dough, oatmeal raisin cookie dough, and even pumpkin. And I almost forgot! The most recent addition to the collection: chocolate brownie cookie dough. Yet I had nothing they used my two loves, chocolate and peanut butter?! (sorry Chris). 😉 That needed to change ASAP.

Even though this recipe is no-bake, I tested it several times with different variations to make sure it was just right. (Baked recipes tend to require many more trials than no-bake, at least in my experience). Copious amounts of cookie dough may or may not have been consumed by me in this process. 🤷‍♀️😋 Let’s take a closer look into the ingredients…

Ingredients

Chickpeas

I say this every time, but DON’T knock it til you give it a chance! Seriously, as proof that this does NOT taste at all like chickpeas?! My husband ate this and had no idea! In addition to being a powerhouse of plant-based protein and fiber, chickpeas are SUPER cheap! We’re taking like a dollar or less per can, people. So you really aren’t out the big bucks if In fact you don’t like this recipe.

Peanut Butter

As I mentioned, it’s about time we had a cookie dough recipe that involved one of the foods I eat almost daily! (On the days I’m not eating peanut butter, you better believe I’m eating another nut butter. Anyways, some people I see as outpatients don’t eat peanut butter for a variety of reasons (it’s a common fear food in eating disorders), and many others simply think it’s “unhealthy” because it’s higher in calories/fat. While it does contain fat, it’s the unsaturated fats that are, in fact, indeed heart healthy! It also is a great source of protein and both protein and fat contribute to satiety (they are digested slower than carbohydrates).

I always recommend with my outpatients they eat a combination of carbohydrates + protein for breakfast (and all meals and even snacks) so they aren’t hungry two seconds later. A bowl of plain oatmeal cooked in water is frankly not really balanced (or satisfying). Neither is  eating a donut everyday for breakfast. Both of these meals contain carbohydrates but are lacking in protein. This cookie dough contains protein (peanut butter and chickpeas), heart healthy fats (peanut butter) along with carbohydrates (chickpeas and oats) which is a great combination! Long story to say don’t be afraid to eat peanut butter! 👍

Oats

Oats are a great source of complex carbohydrates filled with whole grains and fiber! Just like protein, fiber also contributes to feeling full and is important for digestion, heart health, etc. There are two different types of fiber; soluble and insoluble. They both have different roles and are found in different foods. Oats are a great source of soluble fiber, which can help prevent against heart disease by interfering with the absorption of dietary fat and cholesterol. Increased fiber consumption is linked to reduced LDL cholesterol levels (the “bad” type of cholesterol). Insoluble fiber helps with digestion.

Brown Sugar

I love using brown sugar for flavor and texture in this cookie dough! The brown sugar provides more of a “cookie” flavor than liquid sweeteners such as honey, maple syrup, or agave (believe me, I’ve tested this recipe using these!). Just ¼ cup of sugar is needed for the entire recipe. I haven’t tried it, but coconut sugar would also likely work well here.

Peanut flour

Peanut flour is defatted peanuts. A common brand is PB2, although there are many other brands of peanut flour. You should easily be able to find it right next to the peanut butter in the aisle of most major grocery stores. I liked how using a small amount gave an even more pronounced peanut butter flavor. However, if you don’t have this on hand and/or don’t wish to buy it, you can simply omit! I’d just start with ¼ cup milk and add more as needed to your desired texture though if you omit this ingredient.

Milk

Any type of milk will work! Use plant-based milks such as almond, cashew, or coconut to keep this recipe vegan. I used almond milk. As stated above, if omitting the peanut flour then I’d start with ¼ cup milk and add more as needed to your desired texture!

Mini chocolate chips and MnM’s

A necessity for the monster cookie theme. 😊 I love using the mini varieties of both to better distribute the chocolate! The small amount of dairy in the chocolate would make this recipe technically not vegan, but you could use vegan chocolate (such as Enjoy Life brand) if needed!

5.0 from 1 reviews

Monster Cookie Dough

 

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Prep time

15 mins

Total time

15 mins

 

This is THE BEST 100% edible, egg-less (vegan) monster cookie dough recipe that is PACKED with good-for-you wholesome ingredients!!! It’s high in fiber, protein, and low in sugar.

Author: Audra's Appetite

Recipe type: Healthy Dessert, Snack, Breakfast

Cuisine: Gluten-free, Vegan, High protein

Serves: 4

Ingredients

• 1 can chickpeas, drained and rinsed (skins removed)
• ½ cup peanut butter
• ½ cup milk
• ¼ cup brown sugar
• 1 teaspoon pure vanilla extract
• ¼ cup peanut flour
• ½ teaspoon salt
• ½ cup rolled old-fashioned oats
• 2 tablespoons mini MnM’s
• 2 tablespoons mini chocolate chips

Instructions

1. Add chickpeas (I remove the skins first, but that's personal preference), peanut butter, ¼ cup milk, brown sugar, vanilla extract, peanut flour (if using), and salt to a high speed blender or food processor. Blend until completely smooth and creamy, stopping to scrape down sides as needed. This may take several minutes. Add additional ¼ cup milk as needed to combine, depending on your blender and your desired texture.
2. Transfer cookie dough to a bowl and stick in the fridge for at least 15 minutes to cool (otherwise the MnM's will melt/bleed due to the dough heating up when processing).
3. Stiff in oats, mini MnM's, and mini chocolate chips by hand.
4. Enjoy! Store in refrigerator.
5. I will sometimes portion this out into 4 servings to meal-prep for easy breakfast/snacks during the week!

3.5.3251