High Protein Chocolate Chip Cookie Dough

I’ve been seeing many variations of this recipe.  I’ve combined a few that I have found and also tried to reduce the calories some while keeping the protein as high as possible.  Overall, a great success!

cookie dough 2

(Please excuse the poor picture quality.  This is my first recipe and I haven’t taken food pictures before with the purpose of sharing here.  I obviously need some practice!)


  • 1 15-oz. can of chickpeas
  • 1/4-1/2 cup of your favorite nut butter (I used 1/4 cup almond butter to cut back on calories.  Add more for more intense flavor.)
  • 1/8-1/4 cup of sweetener depending on your tastes (I used honey, but you can use a combination of honey, maple syrup and agave syrup.)
  • A few tablespoons of non-dairy milk only if mixture is too thick (I used almond milk)
  • 1 tsp vanilla extract
  • ½ cup dark mini chocolate chips or sweet cacoa nibs


  1. Combine all ingredients except non-dairy milk and chips in food processor and blend until smooth.  Add non-dairy milk if needed.
  2. Stir in chocolate chips by hand.
  3. Place in the refrigerator or freezer until cold.

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