Description
This Protein Cookie Dough recipe offers a delicious and healthy twist on the classic treat by incorporating chickpeas or white beans and protein powder. Ready in just 10 minutes, this creamy, sweet, and nutritious snack is perfect for satisfying cookie dough cravings without baking, making it an ideal choice for a quick, protein-packed energy boost or dessert.
Ingredients
Scale
Base Ingredients
- 1/2 cup cooked or canned chickpeas or white beans, drained and rinsed
- 1/2 cup protein powder of choice
- 1/4 cup nut or seed butter (e.g., peanut butter, almond butter, sunflower seed butter)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Sweetener of choice, to taste (e.g., maple syrup, honey, agave, or a sugar substitute)
Mix-ins
- 1/3 cup chocolate chips (optional)
Instructions
- Blend Base Ingredients: In a food processor, combine the chickpeas or white beans, protein powder, nut or seed butter, vanilla extract, salt, and sweetener. Process until the mixture is smooth and creamy, scraping down the sides as needed to ensure even blending.
- Adjust Consistency and Sweetness: Check the texture of the dough. If it is too thick, add a tablespoon of water or milk of your choice to reach your preferred consistency. Taste the dough and adjust the sweetness by adding more sweetener if desired.
- Add Mix-ins: Gently fold in the chocolate chips or any other desired add-ins like chopped nuts or dried fruit to add texture and flavor.
- Serve: Transfer the protein cookie dough to a serving bowl. Enjoy immediately with apple slices, pretzels, or graham crackers, or refrigerate for a firmer texture before serving.
Notes
- You can substitute chickpeas with white beans depending on your taste preference.
- Use your favorite protein powder flavor to customize the dough, such as vanilla or chocolate.
- Adjust sweetener according to dietary needs or preferences for sugar content.
- For vegan options, choose plant-based protein powder and sweeteners like maple syrup or agave.
- Refrigerate leftovers in an airtight container for up to 3 days.
- This recipe is best enjoyed fresh but can be frozen for up to one month.
