Satisfy both your cookie dough and brownie cravings at once…without the guilt! These Chocolate Chip Cookie Dough Protein Brownies made using chickpeas are healthy, delicious, quick, and super easy to make. Diet friendly protein blondies are here!
Start this one with either a food processor or powerful blender and your favorite brownie pan (I like this square one!).
Add right into your processor or blender 1/4 cup of rolled oats, 1 teaspoon of vanilla extract, 1/2 teaspoon of butter extract, 2 teaspoons of light brown sugar, 1 can of drained & rinsed chickpeas, 2 large whole eggs, 2 scoops of a vanilla protein powder, 1/4 cup of unsweetened vanilla milk substitute, 1/4 teaspoon of salt, and 1 teaspoon of baking powder.
Chickpeas have almost no taste to them when combined with all of the other ingredients in this recipe so make sure you rinse them good!
Process or blend all of those ingredients together until smooth.
Take out a baking pan, coat it with some non-sticking cooking spray, and pour your chocolate chip cookie dough protein brownies mix in.
Protein Brownie Size
The size pan you use is completely up to you! Want a thicker brownie? Use a smaller pan! Thinner? Use a bigger pan!
The only thing you’ll have to keep in mind here is that your baking time will change depending on the size pan you use. A good rule of thumb is:
- Thicker brownies = more time
- Thinner brownies = less time
Continue your recipe by topping your chocolate chip cookie dough protein brownies with 2 tablespoons of chocolate chips. You could also use nuts, sprinkles, or anything else you want.
Top your brownies with something unique? Let us know what in the comments below!
Put your brownies into the oven and bake them on 350F/176C for 20-25 minutes or until a toothpick comes out clean.
Toothpick comes out clean!? Take a toothpick and insert it into the center of your brownies. If it comes out clean? They’re done!
Take your chocolate chip cookie dough brownies out of the oven, let them cool, and cut them.
Top could also add some more protein to them by topping them with one of our Protein Frosting recipes!
Chocolate Chip Cookie Dough Protein Brownies
What We Used
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- ¼ Cup Rolled Oats - or Coconut Flour
- 2 Large Whole Eggs
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Butter Extract
- 2 Teaspoons Light Brown Sugar
- 2 Scoops Protein Powder - Vanilla
- 16 Ounces Chickpeas - Reduced Sodium
- 2 Ounces Milk Substitute - or Milk
- ¼ Teaspoons Salt
- 1 Teaspoon Baking Powder
- 2 Tablespoons Chocolate Chips - Semi-Sweet
- Combine all of your ingredients aside from your Chocolate Chips into either a food processor or really powerful blender
- Process or blend everything until it’s mixed together
- Take out a baking pan, coat it with some non-stick cooking spray, pour your mix in, and top it with your Chocolate Chips
- Bake on 350F/176C for 20-25 minutes
- Calories: 1085
- Fat: 29g
- Saturated Fat: 8g
- Sodium: 1288mg
- Carbs: 116g
- Fiber: 20g
- Sugar: 30g
- Protein: 90g
- Calories: 135
- Fat: 3.6g
- Saturated Fat: 1g
- Sodium: 161mg
- Carbs: 14.5g
- Fiber: 2.5g
- Sugar: 3.7g
- Protein: 11.2g
Hey Derek, great recipe as always.
How should these be stored? In the fridge or pantry?
You should be fine here either way though I prefer the fridge myself! Thanks Scott.
Terrific, very good cakey texture. Nicely covered up the taste of stevia from my chocolate whey powder (Kaizen naturals). Definitely a keeper, thanks!!
Love hearing that beek!!!
Drain the chickpeas or no?
I drained the chickpeas. Yummy recipe! It was perfect for me, who prefers items on the less sweet side. For someone else, I might add another tablespoon of brown sugar and see how it went.
Hi Derek! I LOVE all your recipes. I have made these once and they turned out quite yummy, however they were very “airy” and cake-like. Is there anything you could recommend that may make them a bit denser? (I did omit the sugar and butter/butter extract) Thanks!!
These were delicious! Next time I’ll add a bit more sweetener though and maybe some pb2, yum!
I’m really looking forward to making this recipe. Unfortunately I’m unable to find butter extract in my country. Should I just leave it out or maybe use a little regular butter instead?
Thanks in advance for answering my question and thank you for taking the time to make all these amazing recipes.
Either or! It’ll taste great without it but if you want to add some melted butter in then I would add no more than 1 Tablespoon (don’t forget to add that into your macros)!
These turned out really good, a lot better than the chocolate ones I’ve made. Seems like any “protein recipe” I make that has coco powder in it tastes really strange. I typically like chocolate. Any idea why?
Hmm, not sure! What protein powder are you using?
I’ve been using ON caramel toffee fudge which I like in pretty much everything else. I think it’s just the cocoa powder and it not being overly sweet. Think adding sweetener would help?
Definitely! You might want to try adding a couple drops of liquid sweetener if you can find it!