2-Ingredient Vegan Protein Cookie Dough
This 2-ingredient vegan protein cookie dough is easily customizable to suit all your cookie dough needs!
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!
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!
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!
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.
- Chocolate Chia Protein Pudding
- Vegan Pumpkin Pie Protein Pudding
- Sweet Potato Breakfast Bowls
- Squash Protein Pudding Breakfast Bowls
- Stuffed Acorn Squash Breakfast Bowls
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- 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!
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. YUM!
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.
I’d recommend adding a food scale to your kitchen for accuracy when baking and making other recipes. Volume amounts can vary greatly so cooking by weight is the way to go for best results. You can buy one here for under $15.
- Serving Size: 1/3 of recipe
- Calories: 300
- Fat: 3 g
- Carbohydrates: 38 g
- Protein: 33 g
Keywords: protein cookie dough, vegan cookie dough