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 🙂

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


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


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 1/4c of peanut flour instead for a more rich flavour

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


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Hi! This recipe looks nice but I have some questions/concerns:
    A) Do I use a food processor, blend or no machine?
    B) Can I replace the chickpeas with more tofu if I can’t find chickpeas?

    1. Yes, use a food processor or blender. I haven’t tried for myself so I can’t say, but the texture may be off.

  2. 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!!

  3. 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.

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