I’ve been a fan of chickpea cookie dough since my early days of cutting down animal product consumption and wanting to learn how to eat in a healthy way. Eating cookie dough was always the best part of baking with my mom as a kid and this way is almost guilt free.
These cookie dough bars are my take on the easy to make snack and sweet treat, with added protein powder. If you don’t have protein you could always sub another flour like almond or spelt. I would caution against account simple because it soaks up so much more liquid.
I also wanted a cookie but without having to switch the oven on- I was raised in a house that’s energy consumption sonscious. For the electricity bill’s sake from my dad’s sode and the environments sake on my mom’s side. I’m also trying to curb my snacking after developing a pack-of-biscuits-a-day habit during this COVID19 pandemic and this seems like the solution.
I’m going to level with you, I added just too much mylk and these would have better as like truffles, so maybe roll yours in balls. I also thought a whole slab of chocolate would be enough to cover them in a thick solid layer of chocolate but alas, it was just too short so I tried an “artsy drizzle”.
Sheena Bagshawe Cookie Dough Bars


  • 1 x tin chickpeas, drained and rinsed
  • 1 x scoop vegan protein powder, about 35g(I used unflavoured Muscle Wellness)
  • 2 x heaped tsp peanut butter
  • 1 tsp vanilla essence (omit if you have vanilla protein powder)
  • 1/2 tsp cinnamon
  • A generous shake of nutmeg
  • A sprinkle of salt
  • 1/4 cup milk alternative (I have oat milk open but anything would work)
  • A handful of cacao nibs or chocolate chips, measure this with your soul (please just use what you have rn)
  • 1 slab dark chocolate (did you know that Aero Dark is on the vegan directory SA list of chocolate?)
  • 2 tablespoons of coconut oil
1). Place ingredients from chickpeas through to salt in a food processor and pulse. Slowly add milk alternative, a tablespoon at a time, until it starts to form a ball. Like dough… I added 2 extra tablespoons and it was a bit too soft for my liking, but you decide on your preferred consistency.
2). Mix in your cacao nibs or chocolate chips with a spatula or spoon.
3). Press into an 8×8 inch container (or whatever you have with a lid). Place in the fridge for about an hour.
4). Break up your chocolate in a microwaveable bowl, and microwave on high in 2x 30-second blasts or more if you need. Throw in the coconut oil once the chocolate starts looking like it isn’t holding its shape and stir to combine. Drizzle on top. Put it back in the fridge for 30 minutes to an hour.
5). Use a hot knife to slice (dip the knife in a mug of boiling water for a minute or so and wipe it dry to slice). Store in an airtight container in the fridge. Mine only lasted 3 days but they’d keep for 5 days in the fridge.