Versatile protein cookie doughNotes- Whey protein tends to be more runny so there is little liquid- I used Diesel Whey Protein (Chocolate-Peanut butter flavour)- if using a plant protein, you probably need to increase the amount of almond milk because plant protein is more absorbent than whey protein.

I have been making these for years and I just change the chips to m&ms or whatever other thing I want to add. They are a hit every time and have never been a flop.

One day in the year of 2000, I was working with Taj Flight Kitchen in night shift. I have to complete 10 varieties of cookies (1000 nos), 3 batches of breads (150 breads/batch), 2 batches of puffs and three batches of Croissants.I was under a high pressure to complete all these tasks with just a team of 3 night shift crews. Anyhow I have to complete the task in a clever way..So I decided to make a common dough for different varieties of cookies.Then, I have customized this recipe, according to my convenience.

My kids always want to eat the cookie dough. Now they can! And they are yummy and colorful.

When I make chocolate chip cookies I eat the dough more than the actual cookies! This recipe satisfies the cookie dough craving and is egg free. This recipe is just to eat the dough, NOT to make cookies.

Enjoy 8 grams of protein, 2 grams of fat, 2 grams of sugar,and under 75 calories per ball! Perfect for a healthy snacker with a sweet tooth!

If you add a little more milk and some yogurt and subtract the chocolate chips, this also makes a great alternative peanut butter spread. Less calories and more protein per serving!

There are recipes for chickpea cookie dough everywhere on pinterest. This is my own version which I like very much. You can't really taste the chickpeas. The "dough" should be refrigerated and served cold. It has a very similar consistency to ice cream! (but if you store it in the freezer it's gonna freeze rock solid and will need thawing).