Craving cookie dough but you're sticking to your macros? This High-Protein Edible Chickpea Cookie Dough is your answer. It's vegan, no-bake, and packed with plant-based protein and you'd seriously never know it wasn't a a lighter healthier version!
Things to know before you make edible high protein cookie dough!
- Chickpeas as the Base: Chickpeas replace traditional flour, providing a creamy texture and a protein boost. You won't even know they're in there!
- Vanilla Protein Powder: A scoop of plant-based vanilla protein powder adds flavor, plus gives the edible cookie dough even more protein. You'll need to adjust the sweetener based on your protein powder's sweetness level.
- Sweetener Options: Coconut sugar, monk fruit, or brown sugar can be used. Start with ½ cup and adjust to taste, since some protein powders are more sweetened than others.
- Chocolate Chips: Mini chocolate chips add that classic cookie dough feel. We love adding these stevia chocolate chips to make this recipe without sugar.
- Customize it! You can eat the protein cookie dough by the spoonful, you roll into protein balls, or stir in milk to create a dip.
How to Make Edible Cookie Dough
Step 1. Blend the Base
Combine chickpeas, peanut butter, vanilla protein powder, vanilla extract, salt, and sweetener in a blender. Blend until smooth.
🌟 Tip: If the mixture is too thick, add a splash of plant-based milk to reach the desired consistency.
Step 2. Fold in Chocolate Chips
Transfer the blended mixture to a bowl and gently fold in mini chocolate chips. You can also use crushed chocolate or regular chocolate chips.
Step 3. Taste and Adjust
Sample the dough and adjust sweetness if needed by adding more sweetener.
Step 4. Serve
Enjoy immediately by the spoonful, roll into protein balls, or refrigerate for a firmer texture.
Storage
- How to Store: Store the cookie dough in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage (up to 3 months). Simply thaw in the fridge before eating.
- Storage Tips: If you make protein dough balls, store them in a single layer to avoid sticking, or freeze them for a quicker grab-and-go snack.
FAQs
Can I use a different nut butter instead of peanut butter?
Absolutely! You can use almond butter, cashew butter, or sunflower seed butter for a different flavor or to make the recipe nut-free.
Is this recipe ok for those following a low carb diet?
Yes, this recipe can be part of a low carb diet and has 12 net carbs per serving. To keep it low-carb, use a sugar-free sugar substitute like golden monk fruit and use sugar-free chocolate chips. This is not a keto friendly recipe since it has garbanzo beans.
Are there other types of beans you can use for edible cookie dough?
Great Northern or Cannellini beans can be used in place of chickpeas since they have a light and mild flavor.
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This healthy high-protein chickpea cookie dough is a total game-changer. Creamy, customizable, and ready in minutes whether you're making snack balls, a dessert dip, or just eating it by the spoonful, this one's a keeper. 💪🍪💛
Recipe
Healthy Cookie Dough (with Chickpeas)
Ingredients
- 1 scoop vanilla protein powder (30 g) we used a plant based powder, this was slightly less than ½ cup
- 1 (15.5 oz) can chickpeas (439 g)
- ½ cup peanut butter (136 g)
- 2 ½ tablespoon vanilla extract (27 g)
- ¼ tsp fine sea salt
- ⅓ cup + ½ cup coconut sugar (72g) or golden monk fruit. Add sweetener to taste, this is what was used for our brand of protein powder. Sweetness less varies depending on your protein powder.
- ½ cup mini chocolate chips (90 g) monk fruit sweetened chips are great too!
Instructions
- Add the chickpeas, peanut butter, vanilla protein powder, vanilla extract, salt, and sweetener to a blender. Combine well.
- Mix in the chocolate chips by hand.
- Eat and enjoy! This makes about 3 cups of protein cookie dough.
Notes
- What brand of protein powder you add can really change the sweetness level of the cookie dough, that's why the sweetener is to taste. Some brands are sweetened with sugar and others aren't. The brand we used (Birdman) is stevia sweetened and low carb.
- Using unsweetened pea protein powder and increasing the sweetener is a great option too.
- You can use other type of canned white beans for this recipe like Great Northern or Cannaleli.
- To make this a protein cookie dough dip, slowly stir in about 6 Tablespoons or milk until it reaches the desired consistency.
- Eat this with a spoon or you can roll them into balls and make protein cookie dough balls.
- The macros include monk fruit and sugar-free chocolate chips, if you use brown sugar or coconut sugar and use regular chocolate chips, the macros are: 259 calories (for 90g or ⅛th of the recipe), 9.4g protein, 25 carbs, 3g fiber, and 13g fat.
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