This tasty cookie dough is packed with protein thanks to peanut butter and chickpeas. It’s like a delightful treat you can feel good about eating!
Who knew cookie dough could be healthy? I love sneaking a spoonful when cravings strike, and it’s perfect for sharing (or not)! 😄 Just mix, chill, and enjoy guilt-free!
Key Ingredients & Substitutions
Chickpeas: Canned chickpeas are convenient and already cooked, making them a great base for this cookie dough. If you’re out of canned, you can cook dried chickpeas. Just soak them overnight and cook until soft.
Peanut Butter: Natural creamy peanut butter is best for this recipe. If peanut allergies are a concern, feel free to use almond or cashew butter as a tasty alternative.
Sweetener: Maple syrup adds a nice flavor, but honey works just as well. Agave syrup is also a good vegan option if you want to keep it plant-based.
Oat Flour: If you don’t have oat flour, you can easily make your own by blending rolled oats in a food processor until fine. Gluten-free oats will work for a gluten-free version!
Chocolate Chips: Mini chocolate chips add sweetness and texture. You can swap them for dark chocolate chunks, or even dried fruit, like raisins, for a different twist.
How Can I Make Sure My Cookie Dough is Smooth and Creamy?
The key to a perfectly smooth cookie dough is properly blending the chickpeas. It’s important to fully puree them to eliminate any gritty texture. Here’s how you can achieve the best results:
- Rinse and drain the chickpeas well to remove excess salt and liquid.
- Blend in a high-powered food processor. If your mixture is too thick, add a splash of water or additional maple syrup for easier blending.
- Take your time! Stop occasionally to scrape down the sides and make sure everything is uniformly mixed.
These steps will help you get that creamy cookie dough consistency that melts in your mouth!
Peanut Butter Chickpea Protein Cookie Dough
Ingredients You’ll Need:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup natural creamy peanut butter
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup oat flour (or finely ground oats)
- 1/4 cup protein powder (vanilla or unflavored)
- 1/3 cup mini chocolate chips
How Much Time Will You Need?
This delicious cookie dough takes about 10 minutes to prepare and an additional 30 minutes to chill in the refrigerator. So, in just a total of 40 minutes, you’ll be enjoying this tasty treat!
Step-by-Step Instructions:
1. Blend the Base:
Start by adding the drained and rinsed chickpeas to a food processor or blender. Then, add the creamy peanut butter, maple syrup or honey, vanilla extract, and salt. Blend together until the mixture is completely smooth and creamy. This is the key to a delightful cookie dough!
2. Mix in the Dry Ingredients:
Once your chickpea mixture is blended, transfer it into a mixing bowl. Add the oat flour and protein powder. Mix everything together thoroughly until it’s well combined. This will give your cookie dough its texture and flavor!
3. Add the Chocolate Chips:
Now, it’s time to sweeten the dough even more! Gently fold in the mini chocolate chips so they are evenly distributed throughout the mixture. Yum!
4. Chill for the Perfect Texture:
For the best texture and flavor, cover the mixing bowl and place the cookie dough in the refrigerator for at least 30 minutes. This will help the flavors meld together and improve the consistency.
5. Enjoy Your Treat:
Once chilled, serve your cookie dough however you like! You can enjoy it right out of the bowl by the spoonful, or use it as a healthy topping for yogurt or fruit.
6. Store Leftovers:
If you have any leftover dough, store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days—if it lasts that long!
Enjoy this no-bake, high-protein cookie dough that’s not only delicious but also nutritious. It’s perfect for a quick snack or a healthy dessert. Happy snacking!
Can I Use Canned Chickpeas Instead of Cooked Ones?
Absolutely! Canned chickpeas are convenient and ready to use. Just be sure to drain and rinse them well to remove any excess sodium before blending.
Can I Substitute Peanut Butter with Another Nut or Seed Butter?
Yes, you can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter if you have nut allergies. Just keep in mind that the flavor may vary slightly!
How Do I Make This Recipe Vegan?
This recipe is already easy to make vegan! Just use maple syrup as your sweetener instead of honey. It will still be delicious and guilt-free!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Portion it into small balls and place them in an airtight container. Thaw in the fridge overnight when you’re ready to enjoy them again!
