Snack — Recipe 56 of 60
Soy Isolate & Oat Protein Cookie Dough Bites
The taste and texture of raw cookie dough without any of the risk or guilt — safe to eat straight from the fridge, packed with complete plant protein and made entirely from whole food ingredients. These bites are dangerously good and remarkably easy to make. The kind of snack that disappears from the fridge faster than you can make them.
Nutrients (per serving)
- Calories
- ~220kcal
- Protein
- ~18g
- Carbs
- ~22g
- Fat
- ~8g
Ingredients
What you need
- 0130g soy isolate powder
- 02100g rolled oats, blended into fine flour
- 031 tbsp black chia seeds
- 042 tbsp pumpkin seeds, toasted and roughly crushed
- 0530g split cashews, toasted and roughly chopped
- 063 tbsp cashew butter or peanut butter
- 072 tbsp honey or maple syrup
- 082 tbsp coconut oil, melted
- 091 tsp vanilla extract
- 101 pinch of salt
- 111 pinch of cinnamon
- 1240g dark chocolate chips (70% or higher)
- 132–3 tbsp plant-based milk to bind
Instructions
How to make it
- 01
Blend rolled oats into a fine flour using a blender or food processor. Fine oat flour is essential for the authentic cookie dough texture — coarse oats will make the bites grainy.
- 02
Toast pumpkin seeds in a dry pan over medium heat for 3 minutes until golden. Set aside to cool then crush roughly using a mortar and pestle or by chopping with a knife.
- 03
Toast cashews in the same pan for 3–4 minutes until golden. Set aside to cool then chop roughly.
- 04
In a large bowl combine oat flour, soy isolate powder, chia seeds, salt and cinnamon. Mix thoroughly.
- 05
Add cashew butter, honey, melted coconut oil and vanilla extract to the dry ingredients and mix well until the mixture starts to clump together.
- 06
Fold in crushed pumpkin seeds, chopped cashews and dark chocolate chips.
- 07
Add plant-based milk one tablespoon at a time, mixing between each addition, until the mixture is moist enough to roll into balls without crumbling — it should feel exactly like soft cookie dough.
- 08
Taste the mixture and adjust sweetness or vanilla to your preference — this is safe to eat raw so tasting is encouraged.
- 09
Refrigerate the mixture for 15 minutes to firm up slightly for easier rolling.
- 10
Roll into balls roughly the size of a large marble, pressing firmly as you shape each one.
- 11
Place on a lined tray and refrigerate for at least 1 hour until firm.
- 12
Store in an airtight container in the fridge for up to 10 days. Makes approximately 16–18 bites.
The science
Why it's good for you
Traditional cookie dough contains raw eggs and large amounts of refined sugar and butter — ingredients that make it genuinely unsafe to eat raw and nutritionally poor. This version eliminates every unsafe and nutritionally empty ingredient and replaces them with whole foods that actively support your health. Soy isolate powder provides complete plant protein with all nine essential amino acids at 90% concentration — making these bites one of the most protein-dense snacks you can make at home. Oat flour delivers beta-glucan fiber that lowers cholesterol and stabilizes blood sugar, ensuring the natural sugars from honey and dates release gradually rather than causing a spike. Dark chocolate chips at 70% or higher are rich in flavonoids that support cardiovascular health and improve blood flow to the brain. Cashews contribute magnesium and heart-healthy monounsaturated fats while pumpkin seeds add zinc and additional magnesium. Chia seeds bind the mixture naturally while delivering omega-3 fatty acids. A snack so good it barely feels like healthy eating.