High Protein No Bake Chocolate Chip Cookie Dough Cake
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After experimenting and deciding to update my protein cookie dough recipe, I began looking for creative ways to use it outside of eating it by the spoonful. The chocolate chip cookie dough ice cream sandwich was great, but I wanted something a bit more epic. Not to mention, you have to bake the cookie sandwich portion of that recipe. I tried a few cookie dough balls, truffles, and other no bake options, but they were mostly disappointing.
The biggest issue I ran into was a lack of firmness that comes with most no bake options, especially if you’re attempting to make macro friendly recipes. Nut flour or crumbled nuts make an easy no bake crust or cake, but they pack a ton of fat and calories. So, how to create a non-gooey cake or crust while keeping calories under control — that was the question.
I was shopping for Halloween candy when it hit me. Why not just use 1-2 servings of pre-made chocolate chip cookies? Since the Chips Ahoy were staring me in the face, I grabbed a box, crumbled them into the cake batter, and the rest is history. The high protein no bake chocolate chip cookie dough cake was born.
No Bake Chocolate Chip Cookie Dough Cake Ingredients
Before we look at the ingredients, you’ll see below where I used a springform pan. Since you’ll be freezing this cake, and protein tends to get sticky, this helps avoid the use of the jaws of life when serving. Here’s a link to the pans I used (the 8.5″ pan). You can use a pie pan or baking dish, but you’ll likely want to spray it with a healthy amount of cooking spray.
You’ll also need a food processor or blender of some kind. If you’d like to see all the kitchen tools I frequently use in one place, I put together an article here.
For the cake layers, you’ll be using a mixture similar to the one-minute protein brownie, with the biggest difference being the added Chips Ahoy. I used reduced fat Chips Ahoy, but the regular Chips Ahoy only have 10 more calories per serving.
Making cookie dough that has a dough consistency without flour is challenging. I’ve found PB2 Powdered Peanut Butter to work better than most. If you’re unfamiliar with powdered peanut butter, it’s simply roasted peanuts that’ve been pressed to remove the oil and fat. This leaves a low-fat, low-calorie powder that has a strong peanut butter flavor without all the calories.
One more note on a not-so-common ingredient you may want to use is Walden Farms Zero-Calorie Pancake Syrup. I use this for most of my recipes that need a sticky sweetener. If you don’t have any around or have trouble finding it, you can use regular sugar-free syrup since most only have 30-5o calories per serving.
Okay, we’ve talked PB2 and sticky sweetener, but what about our cookie dough base? We’ll be using chick peas. Don’t worry — you’ll never know they’re there. The biggest tip I can give for this recipe, and I mention it in the recipe as well, is to microwave the chick peas before you add them to your cookie dough. This helps a ton with removing any chick pea flavor.
The key ingredient in this recipe will be protein powder. You’ll need quite a bit of it but keep in mind, you can always scale these recipes down to make fewer servings. I’ll leave my protein recommendations below, but the following infographic highlights two things to know to avoid overpaying for protein powder. Pay attention to the price per gram!
Best Protein Powder for Recipes
You can use any protein you’d like, but I usually recommend Optimum Nutrition Gold Standard Whey and/or Dymatize’s Whey or Elite XT blended protein. They’re reputable brands that have been around forever.
The macros are with Gold Standard Whey.
High Protein No Bake Chocolate Chip Cookie Dough Cake
Impress your friends and family with this amazing tasting cake with even better macros.
Chocolate Protein Cake
- 1 1/2 C (360g) Canned Pumpkin
- 7 1/2 scoops (225g) Protein Powder vanilla or chocolate
- 4 Tbsp (20g) Unsweetened Cocoa Powder
- 4 Tbsp Stevia or 0-Calorie Sweetener
- 2 servings (6 cookies) Reduced Fat Chips Ahoy
- 1 C (130g) Chick Peas rinsed, microwaved, and rinsed again
- 4 scoops (120g) Protein Powder vanilla
- 4 Tbsp (24g) PB2 or Powdered Peanut Butter
- 1 tsp Baking Powder
- 1/4 C (60mL) Sugar-Free Syrup I used Walden Farms 0-cal Pancake Syrup
- 1 Tbsp Vanilla Extract
- 2 Tbsp Stevia or 0-Calorie Sweetener
- 2 Tbsp (28g) Mini Chocolate Chips
- 1/4 C (60mL) Fat Free Evaporated Milk
- 1 scoop (30g) Protein Powder vanilla
- 1 Tbsp (5g) Unsweetened Cocoa Powder
- 1 Tbsp Stevia or 0-Calorie Sweetener
Wrap the bottom of a springform pan with aluminum foil. You shouldn't have any overflow or leaking but better safe than sorry. Spray your springform pan or baking dish with nonstick cooking spray. Set aside.
Remove chick peas from the can and rinse them under cold water. Add to a microwave-safe bowl and microwave for 2-3 minutes. Re-rinse the chick peas before adding them to a food processor or blender.
Blend all cookie dough ingredients together except the chocolate chips until you have a dough-like mixture. Remove the blade or transfer to a bowl and mix the chocolate chips in with a spoon or rubber spatula. Set aside.
Mix all chocolate protein cake ingredients except the Chips Ahoy together in a medium-sized bowl. Once you've mixed into a smooth batter, crumble the Chips Ahoy into small pieces with your hands and fold them into the batter.
Add half the cake mixture to the bottom of the pan and spread it evenly to the edges. If you need more than half, that's okay. Next, add a layer of cookie dough, followed by cake, cookie dough, and a final layer of cake. You should have 3 cake layers and 2 cookie dough layers.
Cover the top of your pan with a second layer of aluminum foil and freeze for 3-4 hours.
When you're ready to serve, remove the cake to thaw for 30-60 minutes. Remove the outer layer/sides of the springform pan.
Mix all frosting ingredients and spread evenly on top. You can crumble 1-2 additional servings of Chips Ahoy on top if you'd like. The nutrition facts only account for the Chips Ahoy in the cake batter.
Slice and serve. Refreeze additional servings/leftovers.
Per 1/8 Slice: 305 Calories | 41.4P | 23.6C | 5F
You may want to save a serving or two of Chips Ahoy for topping your finished product. I hope you enjoy!
If you love chocolate like I do, this will only keep your chocolate demons at bay for so long. I would recommend checking out the double chocolate protein donuts (pictured below) or the microwaveable chocolate protein pie recipes next.
And as always, if you make this or any other recipes on my site, tag me in your creation on Instagram. I’ll be sure to share it with everyone.
P.S. If you’re interested in learning more about nutrition for fitness and healthy living, I’ve put together a free eBook on the topic. It covers everything from calculating your metabolic rate, calorie and macronutrient needs, diet strategies, as well as food guides and recipes. You can learn more about Nutrition Made Easy 3.0 here or enter your info below to download your copy.