This Peanut Butter Chickpea Protein Cookie Dough is smooth and nutty, packed with protein from chickpeas and peanut butter. It’s a healthy snack you can enjoy guilt-free!
Who knew cookie dough could be good for you? I love grabbing a spoonful whenever the snack cravings hit. It’s my secret to staying happy and energized! 🍪✨
Key Ingredients & Substitutions
Chickpeas: The star of this recipe, chickpeas provide protein and a creamy base. You can use canned chickpeas for convenience. Alternatively, cooked dried chickpeas work too, just make sure they’re very soft for easy blending.
Peanut Butter: I prefer natural creamy peanut butter for its rich flavor and smooth texture. If you want a nut-free version, sun butter or a seed butter can be great substitutes.
Maple Syrup or Honey: This adds sweetness to the dough. If you’re vegan, stick with maple syrup. If you’re looking for lower sugar options, try using a sugar-free syrup or date syrup.
Protein Powder: I like to use vanilla-flavored plant-based protein powder for added taste. If you don’t have that, feel free to omit it, but the dough might be less filling. Regular whey protein also works well!
How Do You Achieve the Perfect Cookie Dough Texture?
The texture of your dough is key to making this snack enjoyable. Here’s how to get it just right:
- Start by blending the chickpeas and wet ingredients until super smooth. This creates a creamy base.
- When adding the rolled oats and protein powder, pulse just a few times. You want to mix them in without turning it into a total paste. Keep some texture!
- Finally, folding in the chocolate chips by hand helps keep their shape and gives a nice bite when you eat it.
- Chilling the dough in the fridge for 30 minutes allows flavors to meld and makes it firmer, making it easier to scoop and enjoy.
These steps will ensure you have a deliciously satisfying protein cookie dough every time! Enjoy snacking!
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
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
- 1/2 cup rolled oats
- 1/4 cup plant-based or whey protein powder (vanilla or unflavored)
- 1/3 cup mini dark chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and at least 30 minutes to chill in the refrigerator. So, in total, you’re looking at about 40 minutes before you can enjoy your delicious, protein-packed cookie dough!
Step-by-Step Instructions:
1. Blend the Base:
In a food processor or high-speed blender, add the drained and rinsed chickpeas, creamy peanut butter, maple syrup or honey, vanilla extract, cinnamon (if you’re using it), and a pinch of salt. Blend everything together until it’s super smooth and creamy. You might need to stop and scrape down the sides a couple of times to make sure everything mixes well.
2. Mix in Oats and Protein:
Next, add the rolled oats and protein powder to your chickpea mixture. Instead of blending it completely, pulse a few times until the oats are incorporated but still leave a textured feel to the dough. You want it to resemble cookie dough, nice and thick!
3. Fold in the Chocolate Chips:
Transfer your chickpea mixture to a bowl and gently fold in the mini chocolate chips. Make sure they are evenly distributed throughout the dough—this is what makes every bite delightful!
4. Chill the Dough:
For the perfect texture, cover your bowl with plastic wrap or transfer the dough to an airtight container and chill it in the refrigerator for at least 30 minutes. This helps the flavors blend and makes the dough firmer and easier to scoop.
5. Enjoy Your Treat:
After chilling, grab a spoon and dive into your peanut butter chickpea protein cookie dough! You can enjoy it straight from the bowl or even use it as a filling for cookies, wraps, or a topping for yogurt or smoothie bowls. It’s a healthy, satisfying snack that’s as fun to eat as it is good for you!
This recipe makes about 2 to 3 servings—perfect for sharing (or not!). Enjoy your tasty, protein-packed treat!
Can I Use Different Varieties of Beans?
Yes, you can experiment with other canned beans like black beans or white beans if you want a different flavor profile. Just make sure they are well-drained and rinsed to avoid any added sodium or preservatives.
Can I Make This Recipe Gluten-Free?
Absolutely! Just ensure that the rolled oats you use are certified gluten-free, as some oats can be cross-contaminated with gluten during processing. You can also opt for oat flour or almond flour as a substitute for rolled oats if you prefer a smoother texture.
How Long Can I Store Leftovers?
Store any leftover cookie dough in an airtight container in the refrigerator for up to one week. If you want to keep it longer, consider freezing it in small portions for up to three months. Just thaw in the fridge before enjoying!
Can I Add Other Ingredients to the Cookie Dough?
Definitely! Feel free to mix in nuts, seeds, or dried fruit for added texture and flavor. Just remember these additions may change the nutritional profile slightly, so adjust accordingly if you’re tracking your intake.
