Recipe: Edible Chocolate Chip Cookie Dough with Sprinkles (GF, V)

I made this “cookie dough” after a tough workout on a cold day. It was, quite honestly, exactly what my soul needed. I have been meaning to make a healthy cookie dough recipe, and today ended up being the perfect time.

This recipe is filled with protein and free of refined sugars. It is super satisfying, and free of any gluten or dairy. Eat up!

Edible Chocolate Chip Cookie Dough with Sprinkles

Serves: 4-5


  • 1 can garbanzo beans (AKA chickpeas)
  • 1/4 cup peanut butter
  • 2.5 tsp. pure vanilla extract
  • 1/2 scoop/serving vegan vanilla protein powder
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1/3 cup pure maple syrup
  • 1/4 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/4 cup almonds, slivered
  • [as many as desired] colorful sprinkles


Drain & rinse the garbanzo beans. Pat dry.

In a blender or food processor, combine the garbanzo beans, peanut butter, vanilla extract, protein powder, salt, baking soda, and maple syrup. Blend until [fairly] smooth.

Add in the oats, and pulse again.

Use a spatula to manually fold in the chocolate chips and almonds. Sprinkle the sprinkles on top.

Enjoy with a spoon! Keep stored in refrigerator.

Processed with VSCO with m5 preset

Screen Shot 2017-10-14 at 12.27.28 PM

“If there is no happy ending, make one out of cookie dough.”

—Cooper Edens

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