The dough that loves you back
Table of contents
About this recipe
I made this protein cookie dough snack because I wanted a treat that’s packed with protein, tastes like cookie dough, and is made with ingredients I actually know. It’s easy to make, uses simple pantry staples, and perfect for anyone who wants a satisfying, wholesome snack without any fuss.
Ingredient Notes & Substitutes
Chickpeas – The base of the recipe, adding creaminess and protein. Canned or freshly cooked both work; just rinse well.
Aquafaba – Liquid from canned chickpeas (or beans). Helps with texture and lightness; use chickpea water, cooking water, or plain water if needed.
Dates – Natural sweetener; soft Medjool dates are best, but smaller ones work as well.
Baking powder – Gives a subtle lift and helps with texture.
Low-sodium Soy sauce – Balances sweetness with umami; swap for tamari or coconut aminos if soy-free (*tamari to make this gluten-free).
Maple syrup – Adds natural sweetness and moisture; agave works too.
Oat flour – Whole-grain base that keeps it gluten-free; swap with buckwheat or almond flour if sensitive.
Cashew butter – Richness and binding; tahini, peanut butter, or any nut/seed butter works.
Chocolate chips – Use vegan dark chocolate or sugar-free if preferred, I’m using 72% cocoa (sugar-free) chocolate drops sweetened with xylitol (note that it’s not so great for IBS).
Coconut oil – (For coating) Helps the chocolate set firm; optional but useful.
Step-by-step short instructions (Tofu & Beans Purée)
Recipe card with notes
Protein Cookie Dough Bars
Equipment
- Food processor
- Mixing Bowl
- Spatula
- Baking pan
- Silicone mold
Ingredients
- 1 can (400g) chickpeas
- 2 tbsp aquafaba (or chickpea cooking water / water)
- 6 pitted Medjool dates (or other sort, the softer the better)
- 1 tsp baking powder
- 1 tsp low sodium soy sauce (see note 1 + 2)
- 2 tbsp maple syrup
- ¼ cup oat flour
- 2 tbsp cashew butter (or tahini / peanut butter / seed butter)
- ⅓-⅓ cup chocolate chips (see note 3)
- 1/2 cup chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven – Set to 180°C (360°F fan) or 190°C (375°F regular).
- Drain chickpeas – Save 2 tbsp aquafaba, then rinse chickpeas well.
- Blend batter – Add chickpeas, aquafaba, dates, baking powder, soy, maple, oat flour, and cashew butter to a food processor. Blend until smooth.
- Add chocolate – Remove blade and fold in chocolate chips with a spatula.
- Shape mixture – Spread batter into a lined loaf pan (about 2 cm thick) or roll into balls.
- Bake – Cook for 20–25 minutes until lightly golden and set on the outside.
- Cool and melt chocolate – Let baked pieces rest. Meanwhile, melt coating chocolate and coconut oil in the microwave (30-sec pulses) or over a double boiler.
- Coat pieces – Dip balls using forks or pour/spread chocolate over the slab.
- Chill – Freeze for 10 minutes, then refrigerate 1–2 hours until chocolate is firm.
Video
Notes
- For a soy-free version swap for tamari or coconut aminos.
- For a gluten-free alternative use tamari.
- I’m using sugar-free chocolate chips sweetened with xylitol (note: not great for IBS), so it’s best to adjust the quantities if using other or regular chocolate chips, which are sweeter.
- Store in an airtight container in the fridge for up to 1.5 weeks.
- For nut-free: Replace cashew butter with tahini or sunflower seed butter.
- The batter is safe to eat raw, so skip baking for a straight-up cookie dough treat.
