Description
A quick and healthy protein cookie dough recipe made with chickpeas or white beans, protein powder, and nut butter. Perfect for a nutritious snack or dessert, and can be customized with chocolate chips or other mix-ins. Ready in just 10 minutes with no baking required.
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)
Optional Add-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 smooth and creamy, scraping down the sides as needed to ensure even blending.
- Adjust Consistency and Sweetness: If the mixture is too thick, add a tablespoon of water or milk of choice to reach your desired consistency. Taste the dough and adjust sweetness if needed by adding more sweetener to suit your preference.
- Add Mix-ins: Gently fold in the chocolate chips or any other desired add-ins such as chopped nuts or dried fruit, distributing them evenly through the dough.
- Serve: Transfer the protein cookie dough to a serving bowl. Enjoy it immediately as a dip with apple slices, pretzels, or graham crackers, or refrigerate the dough for a firmer texture before serving.
Notes
- For a vegan version, use plant-based protein powder and vegan sweeteners like maple syrup or agave.
- Adjust the sweetness and salt according to your taste preference.
- Store leftover dough in an airtight container in the refrigerator for up to one week.
- Use a mild-flavored nut or seed butter to avoid overpowering the cookie dough flavor.
- Optional mix-ins can include nuts, dried fruits, or seeds for added texture and flavor.
