Vegan Chocolate Chip Cookie Dough Batter

Vegan Chocolate Chip Cookie Dough Batter

Vegan Chocolate Chip Cookie Dough batter probably isn’t the first thing that springs to mind when you’re trying to think of healthy vegan lunchbox snacks, but this recipe should! It’s nut free, only made from super healthy ingredients, high in protein, high in iron, and (the most important part) it tastes amazing!

I know that many people worry about high protein options for vegan kids when they aren’t allowed to take nuts. Well, this recipe uses white beans and oats to give over 5g of protein per serve. That’s a quarter of the daily protein needs for a 6 year old (1).

As well as nut free, you can make this recipe gluten free by using gluten free certified oats.

Make sure you use vegan chocolate chips. I get mine from my local deli. If you can’t find vegan chocolate chip, then you can use block chocolate instead. Dark chocolate that is 70% cocoa tends to be vegan, but make sure you check! I find Lindt is a good failsafe brand if you’re not sure.

This Vegan Chocolate Chip Cookie Dough Batter is delicious with fruit or sweet biscuits to dip, or you could just eat it with a spoon (I may have done this….).

Another bonus of this recipe is that it’s super easy to make, and will store for about 4 days in a sealed container in the fridge.

Add the oats to the processor and process to make oat flour.

Next, add the remaining ingredients, except the chocolate chips, and process until smooth.

Add in chocolate chips or squares and process quickly until just combined. (The squares might need a bit longer to be broken up).

If you’re looking for more delicious nut free lunchbox ideas, check out my Nut Free Lunch Box Snacks.

Vegan Chocolate Chip Cookie Dough Batter

Vegan Chocolate Chip Cookie Dough Batter

Prep Time 5 minutes


  • 1 cup Rolled Oats
  • 1 400g Tin Cannellini Beans Rinsed and drained
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/4 cup Vegan Chocolate Chips


  • Add oats to a food processor, and process into oat flour.
  • Add beans, maple syrup and vanilla extract to the processor. Process until smooth.
  • Add chocolate chips. Process until just combined.
  • This Cookie Dough Batter will keep in a sealed container in the fridge for up to 4 days.
NutrientPer ServePer 100g
Energy1047kJ (250cal)963kJ (230cal)

Australian Nutrient Reference Values – Protein

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