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High Protein Cookie Dough with a Secret Ingredient! (VEGAN)

January 15, 2018 By Lisa Kitahara 7 Comments

If I had to pick one dessert to each for the rest of my life it would be cookie dough. That said, I eat this stuff by the spoonful at anytime of the day so I created this version that's actually food for you and packed with good stuff! These no-bake cookie dough balls are vegan, dairy free, nut free, gluten free, low in fat and high in protein. 

I've been sharing my cookie dough obsession all over my instagram and thought it would finally be time to share the recipe with all of you! I have seen lots of high protein healthy cookie dough recipes using protein powder, lots of nut butter and/or oil but I have replaced those things with one of my FAVOURITE plant based foods: tofu. If you know me, you know I love tofu and use it for so many things like my tofu over night oats, smoothies, tofu "yoghurt", stir fries and so many other things. Another thing I really like about this recipe is that it's only 5 ingredients (okay maybe 6 if you count the squirt of vanilla that goes in there haha) and they are all things you probably already have in your fridge of pantry (aka vegan staples!!). 

This is the most basic chocolate chip cookie dough but you can make it into so many more variations just by adding spices, cocoa powder, nuts or seeds and sprinkles if you desire πŸ™‚

If you make this recipe, snap a picture of it on to instagram and don't forget to tag me @lisakitahara! ❀️

Ingredients

  • ΒΌ block silken/soft tofu (65g)
  • Β½ c canned chickpeas drained and rinsed (90g)
  • 2 large dates (65g) (or 4 tablespoon coconut sugar/maple syrup)
  • 1 teaspoon vanilla extract
  • 1 cup oats grounded into flour (80g)*
  • 1-2 tablespoon almond milk
  • 3 tablespoon mini choc chips

Method: 

Blend the tofu, dates, chickpeas, vanilla and almond milk until smooth. Then add in the oat flour and blend until its well combined

Recipe Notes:

* Use ΒΌc of peanut flour instead for a more rich flavour

*adjust to sweetness to your liking by adding in more or lesss sweetner

More Snacks

  • Carrot Cake Loaf with Miso Cream Cheese Frosting
  • Isobe-Yaki Potato Mochi | (γ˜γ‚ƒγŒγ„γ‚‚ 磯辺焼き )
  • Sweet Potato Cheese Mochi (さ぀まいもチーズもけ)
  • Strawberry Shiratama Dango

Reader Interactions

Comments

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  1. Anna says

    January 30, 2018 at 3:47 pm

    Amazing! Thank you for this amazing recipe!😍 You' re so creative!😘

    Reply
    • Lisa Kitahara says

      March 22, 2018 at 2:25 am

      Thank you Anna!

      Reply
  2. Megan Pound says

    February 02, 2018 at 7:59 pm

    Hey girl! This looks delicious, but tofu is quite hard to get hold of where I live, could you suggest any alternatives?? X

    Reply
    • Lisa Kitahara says

      March 22, 2018 at 2:25 am

      Hi Megan,

      You can just use more chickpeas πŸ™‚

      Reply
  3. Hannah says

    February 24, 2018 at 3:20 am

    I attempted to make this with maple syrup (didn't have dates on hand) and the "dough" came out very liquidy (most likely bc I added liquid syrup rather than a date or coconut sugar, which are dry ingredients). I regretted adding the almond milk early on and had to add almost another cup of flour to get it to a dough consistency, which changed the flavor ratios. Any tips or measurment changes for that substitution? Great idea otherwise, but I wouldn't recommend that subsitution as is.

    Reply
  4. Lucinda says

    June 06, 2018 at 8:27 pm

    Is it possible to add protein powder?

    Reply
  5. Kiki M says

    June 08, 2021 at 3:04 pm

    So tasty, quick and easy to make!! Will definitely be making this soon again. Not too sweet and the texture is just right!! Thank you for the cool idea of incorporating the tofu!!

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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