Home › Recipe Index › Snacks

2-Ingredient Vegan Protein Cookie Dough

By Deryn Macey

5 from 1 vote

on Feb 17, 2017, Updated Jul 24, 2024

This 2-ingredient vegan protein cookie dough is easily customizable to suit all your cookie dough needs!

For more easy treats made with protein powder, this Vegan Pumpkin Protein Pudding, Easy No-Bake Chocolate Peanut Butter Protein Balls and 5-Ingredient Vegan Protein Brownies are all super yummy too!

The texture of this falls somewhere between cookie dough and cake batter, whatever you want to call it, it tastes amazing and is super simple to make. Just two everyday ingredients needed!

I usually enjoy it for breakfast with a side of tofu scramble and veggies. It’s a nice alternative to protein oats and a great way to re-fuel after a hard morning workout. I like making a big batch on the weekend so I’m ready for yummy, cookie dough breakfast all week!

For more of a dessert cookie dough, you can try my edible chocolate chip cookie dough or edible peanut butter cookie dough. They’re both made with almond flour and have added sugar.

It’s made by blending baked sweet potato with Vanilla Vega Performance Protein or another brand of pea protein. That’s it. 2 simple ingredients.

You can also try adding cinnamon, ginger and nutmeg for gingerbread cookie dough, peanut butter for peanut butter cookie dough or mixing in some chocolate chips for a real treat!

Recipe Variations

There are plenty of ways to customize this recipe. I usually keep it basic and then add my favourite toppings after.

1. Low-Fat Peanut Butter Cookie Dough: replace some of the protein powder with powdered peanut butter.

2. Gingerbread Protein Cookie Dough: add 2 tsp cinnamon, 1 tsp ginger, a pinch of nutmeg, a pinch of salt and a drizzle of molasses.

3. Oatmeal Raisin Cookie Dough: replace some of the protein powder with oats, add raisins and cinnamon.

4. Double Chocolate Protein Cookie Dough: use chocolate Vega Performance Protein, replace a few tablespoons of the protein with cocoa powder, add chocolate chips.

5. Snickerdoodle Protein Cookie Dough: add plenty of cinnamon, a drizzle of maple syrup and pure vanilla extract.

6. Coconut Macaroon Protein Cookie Dough: replace some of the protein with unsweetened shredded coconut and a few drops of coconut extract.

You can add also chia seeds, hemp seeds, ground flax, maca…anything you can think of! It’s not super sweet so if you want it a bit sweeter, taste it after blending and sweeten with a bit of stevia. Sometimes I also add a dash of baking soda and a little pinch of sea salt to enhance the cookie dough flavour. Up to you!

Serving Size

I use this recipe to make 3 servings but it could easily stretch into 4 or 5.

If you make 3 servings out of it, the macros are 38 grams of carbohydrates, 3 grams of fat and 33 grams of protein. I usually add 1 tablespoon of almond butter when I eat it post-workout to get a bit more fat in after training.

Related Recipes

• Chocolate Chia Protein Pudding
• Vegan Pumpkin Pie Protein Pudding
• Sweet Potato Breakfast Bowls

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
⭐️⭐️⭐️⭐️⭐️

5 from 1 vote

Vegan Protein Cookie Dough

By: Deryn Macey

This 2-ingredient vegan protein cookie dough is amazing for breakfast topped with almond butter, coconut and chocolate chips! Keep a batch in the fridge and grab a spoonful anytime you feel a cookie dough craving coming on. 

Prep: 5 minutes mins

Total: 5 minutes mins

Servings: 3

Save RecipeSaved Recipe Pin Recipe Rate Recipe Print Recipe

Save Recipe

Enter your email & get the recipe!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Ingredients 

1x2x3x

• ▢ 500 grams cooked sweet potato, peeled, approximately 2 large or 4 small
• ▢ 3 servings, 126 g vanilla pea protein-based protein powder, such as Vega or Nuzest

Cook ModePrevent your screen from going dark

Instructions 

• Place ingredients in a blender or food professor and mix until it forms a thick dough.
• Place in the fridge for a few hours to firm up. You can eat it right away but it’s best after chilled in the fridge!

Video

Notes

If you plan on topping with nut butter, try mixing it in before placing in the fridge. The texture with added peanut or almond butter is amazing! I usually divide my dough into 3 containers for food prep, then mix 1 tablespoon of almond butter into each one. Alternatively, you can add 3 tablespoons of nut butter to the blender when making the whole batch.

To make the baked sweet potato, simply pierce your sweet potatoes with a fork a few times and place in the oven. Bake at 350 degrees until easily pierced through with a fork or knife. Let cool until you can handle them, the skin should easily peel off. Add to a blender or food processor with the protein and mix until smooth. More details on how to bake sweet potato here.

 

Nutrition

Serving: 1/3 of recipe, Calories: 300kcal, Carbohydrates: 38g, Protein: 33g, Fat: 3g

Like this recipe? Rate and comment below!