Protein Monster Cookie Dough
Published 1/14/2024 • Updated 8/6/2024
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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!
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.
Best part about this recipe? It tastes JUST LIKE monster cookie dough without worrying about eating raw eggs. And you can eat it right out of the food processor — trust us, we have 😀
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 😀
Substitutions & Variations
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.
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
Storage
Transfer your protein monster cookie dough into a glass, airtight container and store in the fridge for up to 3 days.
Protein Monster Cookie Dough
Ingredients
- 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
Instructions
- 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.
Tips & Notes
- 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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
I made these tonight and they are delicious! I did not read the details about stirring in the m&ms and oatmeal so I lost the color in the m&ms and they just look gray and ugly so I added a few extra new ones to give it some color. Welcome to my INFP brain of not paying attention to details 😂 I am always looking for diabetic friendly treats packed with protein and I can easily do sugar free and this was a win, thanks for the recipe!
These are very tasty! Can’t believe the base are garbanzo beans. I loved that it comes together quickly with pantry staples.
I did alter the recipe by reducing the maple syrup from 1/3 cup to 1/4 cup to make it slightly less sweet. I also didn’t use M&M’s but brightened them up with some sprinkles.
Never would’ve guessed the protein came from beans! Had my kids fooled too! YUM!!
So good! Cookie dough is one of our go-to late night sweet treats and this makes it guilt-free! I’m always amazed how versatile garbanzo beans are and this recipe is another win for that. Had to make it seasonal and use valentines m&ms. So good – make this already!
Couldn’t taste the chickpeas at all! Good way to sneak in extra fiber too!
Super easy and quick protein packed recipe! Kids and the adults loved them! Can’t wait to add this in our weekly food prep routine!
Great little extra protein. Skipped the chocolate chips but still taste great!
These are so addictive!! I literally couldn’t stop eating the dough when I was trying to form the balls! Omitted the mini M&Ms as I didn’t have those on hand, but still yummy! Will definitely make these often and freeze to have a sweet treat on hand!
Because of a peanut allergy in the family, I made these using sunbutter. I found that they were very soft and overly gooey, too much goo to hold a shape, so I added extra rolled oats. That did help but next time I would add even more. I would also add the rolled oats, blend, then add the chips and m&ms. When I added the extra oats, I had to blend more and that decimated the m&ms so these did not come out as pretty.
Looks yummy! Quick question: your recipes often call for “drippy” peanut butter. Do you have a brand recommendation? Or a way to know it’s going to be drippy just by looking at the jar?