These chocolate chip cookie dough overnight oats have the texture and flavour of cookie dough without any eggs, flour or butter involved!

Vegan Chocolate Chip Cookie Dough Oats with Protein

Sometimes I just use vanilla protein and oats to make this, adding just enough non-dairy milk to create a thick cookie dough consistency. I love using Vega Performance Protein in any of their 4 flavours, especially Berry and Vanilla.

For todays creation though I decided to go full on cookie dough and add chocolate chips for a special treat! You could also use raw cacao nibs instead of chocolate chips to up nutrition and and make this recipe sugar-free.

I usually have a green smoothie bowl for breakfast with plenty of superfoods, berries and green vegetables but sometimes I eat this cookie dough. Balance, guys, balance. This is definitely pushing the dessert for breakfast limit but I have a sweet tooth that needs regular attention or it gets a little upset.

Chocolate Chip Cookie Dough Overnight Oats

I think it’s the Vega Performance Protein that really brings this version of overnight oats to cookie dough level. The texture of Vega protein is perfect for it. I always call super thick overnight oats “cookie dough” oats. To me, the consistency and texture created from Vega protein, quick oats and almond milk seems just like cookie dough, or close enough anyways! Some might argue. But if I can eat “cookie dough” for breakfast or an afternoon snack, hey, why not right?


One of my favourite cookie dough oat combinations is simply Vega Performance Protein in Berry flavour, quick oats and just enough almond milk to mix it together. Let that sit in the fridge overnight, add a spoonful of peanut butter and dig in!

Sometimes I  top that with fresh or thawed frozen berries. It’s awesome. You can also add powdered peanut butter to the overnight protein and oat mixture and it comes out like peanut butter berry cookie dough. It’s my favourite.

To make a chocolate version of this cookie dough breakfast, try using Vega Performance Protein in Chocolate flavour or adding a scoop of cocoa powder to the mixture, or both! I also like to add grated zucchini to my chocolate overnight oats for extra volume and nutrition.

I usually call these brownie batter overnight oats and make them with chocolate protein, cocoa powder, grated zucchini, oats and almond milk. Add just enough milk so you can mix it all up. After that sits in the fridge overnight, you’ll swear you’re eating brownie batter for breakfast.

Carrot Cake Overnight Oats

To make a carrot cake version of these delicious, thick dough-like oats, use vanilla protein, add a grated carrot, cinnamon and a few tablespoons of raisins to your mixture. I also like unsweetened shredded coconut in this version for added texture and flavour. I like sneaking veggies into my oats when I can and grated carrots or zucchini both work great.

Vegan Chocolate Chip Cookie Dough Oats with Protein

Ok, I could go on and on about overnight oats. I love them and they are one of my favourite go-to breakfasts. I don’t always make them super thick like this, you can always add more non-dairy milk and enjoy them with more of a traditional oatmeal consistency. I like both! There are so many delicious combinations and ingredients you can add to overnight oats to make them your own.

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Chocolate Chip Cookie Dough Overnight Oats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Total Time: 5 minutes
  • Yield: 1
  • Category: Breakfast
  • Cuisine: American
  • Diet: Low Salt
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Love cookie dough? Whip up a batch of these overnight oats and wake up to a cookie dough breakfast!


Optional for “cookie dough” flavour:

  • 1/2 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 1/8 tsp baking soda


  1. Add all ingredients to a container and stir vigorously to combine.
  2. Cover and place in the fridge overnight.


The chocolate chips, vanilla, baking soda and salt are optional. It may seem a little funny to add sea salt and baking soda to your overnight oats but I find they are key ingredients to creating a true cookie dough flavour!

This recipe works best with pea protein which is more absorbent than other protein powders. I have not tested this recipe with other protein powders. I do not recommend making it with whey protein.


  • Serving Size: 1
  • Calories: 469 calories
  • Fat: 14 g
  • Carbohydrates: 50 g
  • Protein: 36 g