This protein monster cookie dough recipe tastes just like raw cookie dough but is protein-packed and made with garbanzo beans, oats, maple, peanut butter, and, of course, mini chocolate chips and m&ms. Yum!
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This Protein Monster Cookie Dough is part of our 2024 Protein Dessert Series. If you make this recipe, snap a photo and upload it to the comment section to enter for a chance to win a Madewell Magazine Tote Bag. You’ll also be entered into a greater giveaway for this series — a $500 lululemon shopping spree! Winners will be chosen on January 31.
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If you ask any of us what our favorite cookie to make for our friends and family no matter the occasion, it is without a doubt our flourless monster cookies. Since developing that recipe, we’ve created monster cookie oat cups and monster cookie bars. So this protein monster cookie dough felt like the perfect addition.
What You Need for Protein Monster Cookie Dough
Garbanzo Beans: garbanzo beans are high in fiber and protein. The perfect base for this edible cookie dough!
Oats: we recommend using quick-cooking oats, but rolled oats work, too.
Peanut Butter: peanut butter is traditionally used in monster cookies, and we love the flavor it adds to this cookie dough.
Maple: we like to use maple because it’s an all-natural sweetener, and provides rich and warm flavor.
Vanilla Extract: vanilla is another flavor that helps make these taste like cookie dough.
Mini Chocolate Chips: every cookie dough bite deserves chocolate chips!
Mini M&Ms: it’s not a monster cookie without m&ms and this cookie dough is no different ?
Peanut Butter –> Another Nut Butter: sub almond butter or cashew butter 1:1 for the peanut butter.
Maple Syrup –> Honey: use honey instead of maple syrup.
Mini Chocolate Chips –> Another Flavor Chip: use another flavor of mini chips, such as butterscotch chips or white chocolate chips.
Try it!
Flourless Monster Cookies
These flourless Monster Cookies are your new favorite dessert! Made with oatmeal, peanut butter, chocolate chips and M&M’s, these cookies are jam-packed with all the good stuff.
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Choosing the Best Food Processor
Making this edible cookie dough is rather simple and requires one important piece of equipment…a food processor!
Make sure you are using a high-powered food processor that has sharp blades, sharp enough to pulverize garbanzo beans and turn rolled oats into oat flour, giving you the creamy texture that makes this monster cookie dough creamy and smooth.
Here are a few food processor suggestions in different prices ranges that we recommend from our experience:
- Cuisinart 8-Cup Food Processor – low price
- Kitchen Ninja System (the one we have!) – mid-range
- KitchenAid 14-Cup Food Processor – high-price
Transfer your protein monster cookie dough into a glass, airtight container and store in the fridge for up to 3 days.
More of our Favorite…
Cookie Dough Recipes
- Cookie Dough Energy Bites
- Vegan Cookie Dough Bites
- Collagen Cookie Dough
- Cookie Dough Freezer Fudge
- 15 oz. canned garbanzo beans rinsed and drained
- 3/4 cup all-natural drippy peanut butter
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup
- ⅓ cup quick-cooking oats
- ¼ cup mini chocolate chips
- ¼ cup mini m&ms
- Place the garbanzo beans, peanut butter, vanilla extract, and maple syrup into a high-speed food processor and blend on high for 1 to 2 minutes, stopping ever so often to scrape the sides. Blend until smooth.
- Add the oats, chocolate chips, and m&ms to the food processor and pulse until combined. If the batter is too thick, feel free to add water by the teaspoon.
- Serve with a spoon or your favorite dipping vessels.
- You don’t want to blend the chocolate chips and m&m’s in the food processor. You just want to mix them in, otherwise the color will bleed into the dough and the m&ms will break down.
Calories: 397kcal Carbohydrates: 42g Protein: 12g Fat: 22g Fiber: 5g Sugar: 24gOriginal Article
