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Vegan Protein Cookie Dough

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Vegan protein cookie dough
This no-bake vegan cookie dough is the ultimate high-protein snack disguised as dessert. Made with chickpeas, oats, nut butter, and plant-based protein, it’s naturally sweetened, totally customizable, and ready in just 10 minutes. Enjoy it by the spoonful, roll into bites, or bake into soft, chewy cookies. Dairy-free, gluten-free, kid-friendly, and freezer-approved—this one’s a snack-time staple.
Yield 6
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 can Chickpeas drained and rinsed
  • 1/3 cup Maple Syrup
  • 1/2 cup Cashew Butter
  • 1 tbsp Coconut Oil melted
  • 2 tbsp Coconut Sugar
  • 2 tsp Vanilla Extract
  • 1 cup Rolled Oats
  • 1/4 cup Protein Powder unflavored or vanilla
  • 1/4 cup Flaxseed Meal
  • 1/2 tsp Sea Salt
  • 2/3 cup Mini Chocolate Chips

Instructions

  • 1. Process the oats: Add rolled oats to a food processor and blend until finely ground into a flour-like consistency. Transfer to a separate bowl.
  • 2. Blend the wet ingredients: In the same food processor, combine chickpeas, maple syrup, cashew butter, coconut oil, coconut sugar, and vanilla extract. Process until smooth.
  • 3. Blend in the dry ingredients: Add the processed oats, protein powder, flaxseed meal, and sea salt to the food processor and pulse until fully incorporated. The dough will be thick!
  • 4. Stir in the chocolate chips: Transfer cookie dough to a bowl and fold in chocolate chips and any other desired mix-ins.
  • 5. Scoop and roll (optional): For cookie dough bites, use a small cookie scoop or spoon to portion out dough, then roll into bite-sized balls.
  • 6. Store & serve: Enjoy immediately, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes

Ingredient Notes:
  • Oats: If using oat flour, heat-treat it first to remove potential bacteria. See the note below.
  • Cashew Butter: Provides a creamy texture, but any nut or seed butter works.
  • Protein Powder: Use unflavored or vanilla for added sweetness.
  • Flaxseed Meal: Helps bind the dough and adds fiber.
  • Chickpeas: Provide a creamy texture and boosts protein and fiber.
  • Maple Syrup & Coconut Sugar: Both are natural sweeteners with a mild caramel flavor. The maple syrup provides sufficient sweetness while the coconut sugar adds a little sweetness and lends to that classic cookie dough texture.
  • Cashew Butter: Adds creaminess and healthy fats. Any nut or seed butter will work but I love the neutral flavor of cashew butter in this recipe.
  • Coconut Oil: Helps bind ingredients and enhances texture.
  • Vanilla Extract: Enhances flavor and sweetness naturally.
  • Rolled Oats: Oats provide structure & additional protein. You can use oat flour for a smoother consistency but make sure to heat treat the flour before using since raw flour can contain harmful bacteria (rolled oats are steam treated so safe to eat raw).
  • Protein Powder (unflavored or vanilla): Boosts protein content without altering the flavor.
  • Flaxseed Meal: A great source of fiber and helps bind the dough. Anytime I can sneak in extra fiber or nutrients I’m going to do so!
  • Sea Salt: Balances sweetness and enhances flavor. My favorite salt for this recipe is Redmond Real Salt or Himalayan pink salt.
  • Chocolate Chips: We recommend Enjoy Life or Guittard Santé Chips for a dairy-free, high-quality option.
Customization Ideas:
  • Nut-Free: Use sunflower seed butter  instead of cashew butter.
  • Sweeter Dough: Add extra maple syrup or coconut sugar to taste.
  • Crunch Factor: Mix in chopped nuts or cacao nibs.
  • Ingredient Swaps: Use peanut butter, almond butter, or sunflower seed butter in place of cashew butter for a slightly different flavor.
  • Optional Mix-Ins: Add nuts, seeds, or dried fruit, but keep the total mix-ins at about 1 ¼ cups for best consistency.
Storage Instructions:
  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months. If freezing, pre-scoop them and store in freezer bags or reusable containers like Stasher bags. They’re delicious straight from the freezer!
Make it Kid-Friendly:
  • Make cookie dough bites: Roll them into small balls and refrigerate for easy grab-and-go snacks as detailed in the recipe.
  • Additional fun mix-ins: Mini chocolate chips, dried fruit bits, or even sprinkles can make it more enjoyable for kiddos!
Notes:
If using oat flour instead of rolled oats, you must heat-treat it first to remove potential bacteria. Heat-treating methods:
  • Oven: Preheat to 300°F. Spread oat flour on a parchment-lined baking sheet and bake for 5-6 minutes, stirring halfway, until the flour reaches 160°F (71°C). Let cool before use.
  • Microwave: Pour oat flour into a large, heat-proof bowl. Heat in 30-second intervals, stirring between each, until the flour reaches 160°F (71°C). This typically takes about 2 minutes but may vary based on microwave power. Let cool before use.
Bonus Recipe: Baked Protein Cookies
  1. Follow the recipe above but add ½ teaspoon baking powder and ¼ teaspoon baking soda to the dry ingredients before blending.
  2. Chill the dough in the refrigerator for 30 minutes.
  3. Scoop into cookie-sized portions and bake at 350°F for 11-13 minutes.
  4. Sprinkle with flaky sea salt before serving.
  5. Store extra dough balls in the freezer for fresh-baked cookies anytime! These cookies are best served fresh-baked since they will soften significantly overnight.