Quick Protein Chocolate Chip Cookie Dough Dip

Let me tell you about a recipe that’s become my go-to when those sweet cravings hit. We all know how it feels to want a spoonful of cookie dough, but the whole raw egg situation isn’t exactly ideal. That’s why I came up with this protein chocolate chip cookie dough dip. It’s the perfect fix when you want something that tastes like you’re being indulgent but won’t leave you with that sugar crash an hour later.

I started making this dip when I was looking for after-school snacks that my kids would actually eat. It’s sneaky in the best way – they think they’re getting a treat, while I know they’re getting some good protein in their day. Plus, it takes just a few minutes to whip up, and there’s no baking required. Win-win!

Whether you’re meal prepping for the week or need something quick to bring to a party, this dip has your back. Grab some apple slices, pretzels, or graham crackers, and you’re good to go.

What Kind of Chickpeas Should I Use?

Canned chickpeas are perfect for this dip, and any brand from your local grocery store will work just fine. While you could cook dried chickpeas from scratch, canned ones save time and actually work better in this recipe since they’re typically softer and blend more smoothly. Before using them, make sure to drain and rinse the chickpeas well – this helps remove any excess sodium and that canned flavor. If your chickpeas seem a bit firm, you can simmer them in water for about 5 minutes to soften them up, which will help create a smoother dip. For the absolute smoothest result, you might want to pop off the skins by gently pinching each chickpea (though this step is totally optional and mainly for texture perfectionists).

Options for Substitutions

This protein-packed dip is pretty flexible and can work with several substitutions:

• Protein powder: Any protein powder works here – whey, pea, hemp, or soy. Just keep in mind that vanilla protein might need less added sweetener, while unflavored might need more. If you don’t have protein powder, you can use almond flour or oat flour, but you’ll lose some of the protein content.
• Chickpeas: Chickpeas are key for the right texture, but white beans (like cannellini) can work too. Just make sure to rinse and drain them well, just like you would the chickpeas.
• Peanut butter: Any nut butter works great – try almond, cashew, or sunflower seed butter for allergies. Each will bring its own flavor, so adjust your sweetener accordingly.
• Vanilla essence: Vanilla extract or vanilla bean paste work just the same. If you’re out, you can skip it, but you might want to add a bit more sweetener.
• Chocolate chips: Feel free to use dark, milk, or white chocolate chips. You can also chop up a chocolate bar, use cacao nibs for a sugar-free option, or skip them if you prefer plain cookie dough.
• Sweetener: Any sweetener works here – maple syrup, honey, agave, or sugar substitutes like stevia or monk fruit. Start with small amounts and adjust to taste.

Watch Out for These Mistakes While Making

The biggest challenge when making protein cookie dough dip is not properly draining and drying your chickpeas – take the extra minute to pat them thoroughly with paper towels, as excess moisture can make your dip grainy instead of smooth and creamy.

A common mistake is adding all the sweetener at once – instead, start with a small amount and gradually add more while tasting, since different protein powders vary greatly in sweetness and can affect the final flavor.

To achieve the smoothest texture possible, blend the chickpeas and wet ingredients first until completely smooth (scraping down the sides of your blender or food processor several times), then add the protein powder and other dry ingredients – adding everything at once can result in a lumpy mixture that’s hard to smooth out.

For the best taste and texture, let the dip chill in the fridge for at least 30 minutes before serving, which allows the flavors to meld and the texture to firm up slightly.

What to Serve With Cookie Dough Dip?

This protein-packed cookie dough dip is super fun to serve with all kinds of dippers! Fresh fruit like apple slices, strawberries, or banana chunks work really well and add a nice healthy balance to snack time. For a more traditional approach, grab some graham crackers, vanilla wafers, or pretzels – they all make perfect scooping vessels for this creamy dip. If you’re feeling fancy, you could even sandwich the dip between two cookies for a creative dessert twist, or spread it on rice cakes for a protein-rich snack.

Storage Instructions

Keep Fresh: This cookie dough dip stays good in an airtight container in the fridge for up to 5 days. I like to give it a quick stir before serving since the ingredients might settle a bit. It’s perfect for making on Sunday and enjoying throughout the week as a protein-packed snack!

Freeze: Want to save some for later? Portion the dip into small containers or silicone molds and pop them in the freezer for up to 2 months. This is great for when you’re craving just a small serving of something sweet and protein-rich.

Thaw: When you’re ready to enjoy your frozen dip, just transfer it to the fridge overnight. If it seems a bit firm, let it sit at room temperature for about 15 minutes and give it a good stir. You might need to add a splash of milk if it’s too thick after thawing.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 85-95 g
• Fat: 90-100 g
• Carbohydrates: 150-170 g

Ingredients

• 1/2 cup protein powder
• 1 can chickpeas
• 1/2 cup peanut butter (or your preferred nut or seed butter)
• 1/4 teaspoon salt
• 2 1/2 teaspoons vanilla essence
• Sugar or chosen sweetener (adjust to taste)
• 1/2 cup chocolate chips

Step 1: Determine Your Sweetener

Decide on the type and amount of sweetener you’ll use for your protein cookie dough dip.

The amount will depend on your taste preferences and the type of protein powder you choose (sweetened or unsweetened).

Common options are 2/3 cup of brown sugar, coconut sugar, or sugar-free alternatives like xylitol.

If using liquid sweetener, adjust proportionally.

Step 2: Blend Your Base Ingredients

In a food processor, add all the ingredients for your protein cookie dough dip except for the chocolate chips.

This includes your choice of sweetener, protein powder, and any additional flavors you want.

Blend the mixture until it becomes completely smooth.

If the consistency is too dry, gradually add a bit of milk of your choice until the desired texture is achieved.

Step 3: Incorporate Chocolate Chips

Once the dough is smooth, remove it from the food processor and stir in the chocolate chips by hand.

This prevents them from being crushed in the blending process and keeps their texture intact.

Feel free to experiment with different flavor combinations by trying additional mix-ins or extracts.

Step 4: Adjust and Serve

Taste your cookie dough dip and adjust the sweetness or consistency if necessary.

Be sure to sample different flavor ideas and variations you might want to try.

Once satisfied, serve your protein cookie dough dip immediately, or store it in the refrigerator for later use.

Enjoy as a dip or a spread anytime you need a protein-packed treat!