Vegan Protein Cookie Dough


February 4, 2016 by Virginia

There are many experiments I love to do with the classic chocolate chip cookie. Someone once told me, “you can’t just change a recipe” …that always surprises me -because being as curious as I am, I never understood why people are so set on their ways.

Of course you can change a recipe! I do it virtually ALL THE TIME. Sure things need to be adjusted here and there sometimes, but if you don’t tinker with recipes, you’ll be missing out on the fun experimental side of creating your own recipes! That’s part of the fun of baking! I’d much rather make a recipe my very own, than to piggy-back on someone else’s creations. Although I like to share other people’s recipes – I also love to share my own tweaked versions. This one, along with some others I’ve posted on this blog, is my own creation! Please checkout the notes at the bottom of this post for any variations you could use to make this recipe your own!

This recipe is an experimental cookie dough indulgence that can be eaten for breakfast, or dessert. I’ve enjoyed this with a cup of coffee and it is bliss in a spoon!


NOTE: If planning on making this for breakfast, try and make it the night before to let it refrigerate overnight. It can be overwhelming to make this with a half hour to spare in the morning when we are in a rush to get ready for work/school -so overnight is the stress-free way. When making it for a post-dinner dessert, try and make it while making dinner -this way by the time you’re done eating, your dough will be set in the fridge!


For “pretty” results, smooth the top of the surface as much as you can prior to refrigeration, and press some chocolate chips onto the surface, results as shown here:

Healthy Breakfast Cookie Dough for ONE- The taste and texture of real cookie dough but with NO butter, white flour, sugar oil oil- It's packed with protein and ready in five minutes! {vegan, gluten free, paleo, refined sugar free recipe}-



Vegan Cookie Dough Recipe

(makes one serving)



  • 1/4 Cup Oat Flour
  • 1 Tablespoon Organic Light Agave Nectar
  • A Pinch of Substitute Salt
  • 2 Tablespoons Almond Butter
  • Handful of Dark Chocolate Chips (The darker the Better!)
  • 2-3 Tablespoons Almond Milk
  • 1 Scoop Vanilla Protein Powder (I used NutriBiotic Vegan Rice Protein, but any vegan protein is fine)


  1.  Combine all dry ingredients and mix together in a bowl.
  2. Stir in the Almond Butter and Agave slowly with a spoon until the mixture is crumbly.
  3. Gradually add one Tablespoon of Almond Milk at a time until the batter thickens.
  4. Stir in chocolate chips and refrigerate for at least 30 minutes.
  5. Enjoy every bite!


This recipe is perfect for:


  • having a solo-dessert time
  • double the recipe for one big dessert to share with your other half
  • making several at a time in ramekins for a dinner party



Make it LESS healthy (less vegan):

  • Switch to regular all purpose flour
  • Switch agave nectar to granulated sugar
  • Switch almond butter to regular butter, super softened
  • Switch almond milk to whole fat cow’s milk
  • Switch dark chocolate to milk chocolate or white chocolate
  • Switch from salt substitute to real salt
  • Drizzle with caramel or chocolate syrup prior to serving
  • Top with a scoop of ice cream (or two) with sprinkles!

Make it MORE healthy:

  • Omit Agave Nectar OR Sub Nectar with any flavoured extract (vanilla, almond, orange, etc.)
  • Swap the chocolate chips for finely chopped pecans
  • Swap the Oat flour for Coconut Flour
  • Depending on your protein powder (some are high in sodium), you can omit that and just add 2-3 more tablespoons of Coconut Flour in it’s place -but make sure to add 1 tsp of Vanilla extract as well

Add Texture:

  • Use rolled oats rather than oat flour
  • Add dried fruit such as raisins, craisins, or chopped dried dates

Make it into snacks:

  • Line a cookie tray with parchment paper, or non-stick foil.
  • Roll the dough into small balls (about 1 Tablespoon each). Line balls on tray and refrigerate 20 minutes.
  • When set, dip the balls in dark chocolate (melt 60% cacao dark chocolate with 1 tsp coconut oil) and refrigerate again until set (another 20 minutes at least, or overnight).
  • Voila! You have these awesome healthy snacks!

  • Insert pop sticks for lovely cookie dough pops!
  • Freeze them for half an hour

I hope you enjoy this cookie dough experiment! Please let  me know of any other variations you came up with!

Have a healthy baking idea you’d like me to experiment on? Contact me HERE!


Much Love,




One thought on “Vegan Protein Cookie Dough

  1. […] post workout meal! These protein bites are inspired by another previously posted recipe – Vegan Cookie Dough– which I LOVE to roll into tiny balls and freeze into cookie dough pops! They’re super […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: