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Protein Cookie Dough

5 from 281 votes

This high protein cookie dough recipe is a super healthy snack that’s packed with over 30 grams of protein per cup!

Vegan Protein Cookie Dough No Almond Flour

Healthy protein cookie dough dip

If you love all things cookie dough, you should absolutely give this delicious no-bake protein cookie dough recipe a try.

It’s secretly healthy, yet it tastes like unbaked chocolate chip cookie dough!

Enjoy it with apple slices as a healthy post workout snack, spread on pancakes for a high protein breakfast, or serve at a party with pretzels and graham crackers.

Readers also like these Protein Brownies

Healthy Cookie Dough Snack With Protein Powder

High protein cookie dip nutrition

With just over 100 calories per serving and more than thirty grams of protein packed into just one cup, this protein cookie dough recipe boasts numerous health benefits.

It contains eight percent of the RDA for fiber in a fourth cup serving, with little saturated fat and no cholesterol.

The recipe can be dairy free, egg free, gluten free, low calorie, oil free, sugar free, and vegan, with no heavy cream, almond flour, or cottage cheese required.

Unlike the popular BHU protein cookie dough in a jar, this one can be nut free and coconut free, depending on the specific ingredient options you choose.

There is also a low carb keto cookie dough dip included in the recipe box below.

Step by step recipe video

Watch the protein cookie dough recipe video, above

Cookie dough dip flavors Oreo

Protein cookie dough recipes – 5 flavors

Birthday Cake Batter: Use cashew butter or regular butter, or a plant based alternative. Increase the vanilla extract to two and a half teaspoons. Garnish the finished cookie dough batter with rainbow sprinkles.

Dark Chocolate: Add three and a half tablespoons of regular or Dutch cocoa powder with the other ingredients. Top with mini chocolate chips or chopped dark chocolate.

Red Velvet: Swap out all of the nut butter with cream cheese or vegan cream cheese. Stir in natural red food coloring or freeze dried strawberry powder until the dip turns your desired shade of red.

Sugar Cookie: For a high protein cookie dough dip that tastes like a snickerdoodle cookie, use almond butter or macadamia nut butter. Add two and a half teaspoons of ground cinnamon before blending.

Oreo Dessert Dip: If you are a cookies and cream fan, crush or finely chop five to eight chocolate sandwich cookies. Stir them in either before or after blending.

*Bonus Flavor* Banana Bread: Throw in one peeled ripe banana and a teaspoon of cinnamon before blending everything together.

Also make this Brownie Batter Dip

Chickpea Cookie Dough Ingredients

Ingredients and substitutions

To make the recipe, you will need chickpeas or white beans, protein powder, seed or nut butter of choice, pure vanilla extract, salt, sweetener of choice, and chocolate chips.

Feel free to use navy, cannellini, or great northern beans in place of garbanzo beans.

Or for a chocolate version made with black beans, try this Chocolate Hummus.

You can go with your favorite nut butter, including peanut butter, almond butter, cashew butter, or nut free sunflower butter or Coconut Butter.

For protein cookie dough without peanut butter or any other type of nut butter, real butter or vegan butter do also work here, although of course they are not as healthy.

Add any large or mini chocolate chips you wish. Try dark chocolate, semi sweet, white chocolate, or a combination. You can even add chopped chocolate bars, butterscotch chips, cinnamon chips, or peanut butter chips.

For a vegan protein cookie dough dip, be sure to buy dairy free chocolate chips.

One of the best things about making your own protein cookie dough instead of buying it at the store is that you get to choose what sweetener to add and how much.

Feel free to use your favorite all purpose granulated, powdered, or liquid sweetener. Options that work include pure maple syrup, honey, agave, regular sugar or coconut sugar, granulated monk fruit blend or allulose, powdered sugar, or stevia baking blend.

If you do not like artificial sweeteners or sugar alcohols like erythritol, you can easily avoid them here.

You may also like this date sweetened Sugar Free Cookie Dough Dip.

Protein Chocolate Chip Cookie Dough Dip Recipe

What’s the best protein powder?

Have fun experimenting with different brands and flavors of protein powder to find your favorites.

Grocery stores, health food stores, and even shops like Target offer so many protein powder options these days, such as brown rice protein, whey protein, pumpkin seed, egg white, hemp, collagen, casein, and soy protein.

You can find classic flavors like chocolate, vanilla, and strawberry, as well as more unusual choices, including salted caramel, coffee or mocha, peppermint, pumpkin spice, and chocolate peanut butter cup.

I like to use unsweetened pea protein powder, because it has no artificial ingredients, sweeteners, or strong aftertaste.

Boost the protein content of the recipe even more by stirring in a spoonful of chia seeds, hemp seeds, or chopped roasted peanuts or pistachios.

High Protein Cookie Dough Dip

How to make edible protein cookie dough

With so many baked and unbaked protein bars, power balls, and energy bars on the market, why not try something different for a change?

This high protein snack or healthy dessert is so easy to make, and the entire thing comes together in under five minutes.

You simply add the first three ingredients to a food processor, along with the salt, vanilla, and sweetener. Then blend until completely smooth. The texture should resemble chocolate chip cookie dough.

Stir in the chocolate chips and any other add ins you desire.

Scoop the dessert dip into a serving bowl. Place the bowl onto a large plate with graham crackers, gingersnaps, strawberries, grapes, sliced bananas or apples, or any other dessert tray snacks.

Refrigerate leftovers in an airtight covered container for up to five days. While you can freeze this recipe, it will not have the same smooth and creamy texture once thawed.

High Protein Cookie Dough Dip - Healthy Snack Recipe

The recipe was inspired by my Healthy Chickpea Cookie Dough Dip.

Pin it now to save for laterPin Recipe

Protein Cookie Dough

This high protein cookie dough recipe is a super healthy snack that tastes like chocolate chip cookie dough.
Prep Time 5 minutes
Total Time 5 minutes
Yield 3 cups
5 from 281 votes


  • 1/2 cup protein powder
  • 1 can chickpeas (or try this Keto Cookie Dough Dip)
  • 1/2 cup peanut butter or nut or seed butter of choice
  • 1/4 tsp salt
  • 2 1/2 tsp pure vanilla extract
  • sugar or sweetener of choice (see note below)
  • 1/2 cup chocolate chips or sugar free chocolate chips


  • Amount of sweetener will depend on your own tastebuds and whether you use sweetened or unsweetened protein powder, as well as powdered, granulated, or a liquid sweetener. I like 2/3 cup of brown sugar or coconut sugar or xylitol for sugar free.
    To make protein cookie dough dip, add everything but the chocolate chips to a food processor. Blend until completely smooth. If too dry, add a little milk of choice as needed. Stir in the chocolate chips. Be sure to try all of the different flavor ideas above!
    View Nutrition Facts


Use leftover protein powder to make Protein Banana Bread.

Have you made this recipe?

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Published on February 4, 2024

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  1. Amy S. says

    You say one can of chickpeas but with or without the liquid in the can???
    Without the liquid, it’s too dry. But I’m not sure if I should add milk?

    • Mackenzie says

      Do it without. I tried both ways and if you leave the liquid in, it has the texture of honey. If you take the liquid out, it is more like cookie dough.

    • CCK Media Team says

      Hi Debi, this recipe was posted two days ago. Check back soon and I am sure there will be people trying it 🙂

    • Mackenzie says

      I have tried this recipe twice now and can’t stop eating it. She suggested using 2/3 cup brown sugar. I used 1/3 cup brown sugar and 1/3 cup stevia to cut the calories. I also added a tablespoon of Jordan’s Skinny Syrup Peanut Butter Cup (0 calorie syrup) on the first round and a tablespoon of Jordan’s Skinny Syrup Coconut (0 calorie syrup) on the second round. Both were great but create different flavor profiles.

  2. Kristen N Mott says

    We are a peanut/tree nut/green pea/chickpea food allergy household. I’m really excited to try these! Thank you for including all kinds of substitutes. This is exciting!

  3. Amanda-Lynn says

    This recipe looks so tasty! What are the storage instructions? Can this be frozen? Thank you, can’t wait to try!

  4. Christy says

    I love this recipe! It’s delicious but I’m curious how she got the nutrition facts she did. Mine has much more fat in it. Could there be an alternative with PB2?

    • Choe says

      I’m curious about this also. I came up with around 142 calories per serving. I’m guessing it depends on type /brand of protein powder used. She mentions preferring unsweetened pea protein powder. Whole Foods brand has 70 calories per serving; maybe others have even less?

  5. Julie says

    Which protein powder do you recommend? Do you use an unflavored, unsweetened version or a sweet, vanilla?

  6. Mackenzie says

    5 stars
    This is really good! I will say that the only thing I found was that you need to drain the chick peas. I didn’t know that and it came out like a dip more than dough. Still tasted great but make sure to follow Katie’s video instructions instead of written instructions.

  7. Angie Wright says

    5 stars
    I altered the recipe by using PB2 cocoa added mixed with water instead of a nut or seed butter to cut the fat. I found 1/3 cup of brown sugar was the perfect sweetness. Great recipe!

  8. Mel says

    5 stars
    I don’t “do” protein powder, but I still want to try these! Do you think it work to sub in oat flour?

  9. Shannon says

    5 stars
    Dang this is SO good! I used reconstituted PBfit for the peanut butter and used the recommended amount of brown sugar and YUM! Such a great treat and oh-so full of protein – love it!

  10. Lauren says

    5 stars
    This was seriously so good! Love that it satisfies my sweet tooth without ruining my day. Thanks for sharing!

  11. Kirsten says

    5 stars
    Tastes yum but was a bit too runny even though I drained the chick peas. Not sure why. Consistency was a bit more like peanut butter!

  12. Tina says

    5 stars
    Great macros, thank you for sharing this recipe! 💗


    Net Carbs 6
    Protein 7
    Fat 2
    Calories 75

    -4 scoops of Optimum Nutrition Gold Vanilla Ice Cream

    -Subbed 1/2c PB2, instead of nut butter with 1/2c of a protein enhanced milk (mine has 18gr protein in 1c) to reconstitute it

    -1/2c of Sukrin Gold for sweetener

    -1/2c Chipits mini semi sweet, regular not sugar free

    540 ml then drained
    *Chickpea cans in Canada are 19 ounces

5 from 281 votes (270 ratings without comment)

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