This tasty cookie dough mixes creamy peanut butter with protein-rich chickpeas, making it both fun and healthy! It’s so easy to whip up and great for a quick snack.
I love sneaking a spoonful whenever I’m feeling peckish. Kids will love it too—I mean, who doesn’t like cookie dough? Plus, it’s a sneaky way to add some extra protein! 💪
Key Ingredients & Substitutions
Chickpeas: This is the star ingredient, lending protein and a creamy texture. You can use canned chickpeas for convenience. If you’re feeling adventurous, cooked lentils or white beans could work too!
Pocket-friendly sweeteners: I recommend using maple syrup for its flavor, but honey is a great alternative. For a vegan option, agave syrup works well too. Adjust the amount based on your taste preference!
Peanut Butter: Natural creamy peanut butter adds richness. If you need a nut-free version, sunbutter or tahini can be good substitutes. Just make sure they are unsweetened to keep the balance right!
Protein Powder: Protein powder boosts nutrition. Use your favorite—vanilla gives a lovely flavor, but unflavored is a good choice if you prefer less sweetness.
Chocolate Chips: Mini chocolate chips add a sweet crunch! You can swap these for raisins or dried fruit if you want a healthier mix-ins or use dark chocolate for a richer taste.
How Do I Get the Right Texture?
Getting the creamy texture for this cookie dough might be tricky at first, but with a few tips, you’ll be golden. Make sure to rinse and drain the chickpeas well. This helps eliminate extra moisture, which can make your mixture soupy.
- Use a food processor or blender to blend the ingredients. Blend chickpeas and peanut butter until very smooth; this is key!
- If the dough seems too thick, add a teaspoon of water or more sweetener to help things blend better.
- When adding the protein powder, do it gradually to avoid lumps and ensure a uniform texture.
Peanut Butter Chickpea Protein Cookie Dough
Ingredients You’ll Need:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup natural creamy peanut butter
- 1/4 cup maple syrup or honey (adjust sweetness to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup protein powder (vanilla or unflavored)
- 1/2 teaspoon baking powder
- 1/4 cup mini chocolate chips (plus extra for garnish)
How Much Time Will You Need?
This delicious cookie dough takes about 10 minutes to prepare and can be enjoyed right away. If you prefer a thicker texture, allow it to chill in the refrigerator for at least 30 minutes. It’s quick, easy, and oh-so-yummy!
Step-by-Step Instructions:
1. Prepare the Chickpeas:
Start by draining and rinsing the chickpeas in a colander. Make sure to pat them dry with a towel. This helps get rid of extra moisture, which is important for the right texture!
2. Blend It Up:
In a food processor or high-speed blender, combine the rinsed chickpeas, peanut butter, maple syrup (or honey), vanilla extract, and salt. Blend these ingredients until the mixture is super smooth and creamy. You want all the chickpeas to be well blended!
3. Add the Dry Ingredients:
Add the protein powder and baking powder to your chickpea mixture in the processor. Pulse just until they are combined. If you notice any lumps, scrape down the sides to mix everything evenly.
4. Mix In the Chocolate Chips:
Transfer your cookie dough to a mixing bowl. It’s now time to fold in the mini chocolate chips by hand, ensuring they are evenly spread throughout the dough.
5. Taste and Adjust:
Give your cookie dough a taste! If you find it needs more sweetness, feel free to add a little more maple syrup or honey to your liking. It’s all about making it perfect for your taste buds!
6. Chill or Serve:
You can enjoy your cookie dough right away, or for a thicker consistency, cover and chill it in the fridge for at least 30 minutes. Chilling allows the flavors to meld beautifully!
7. Enjoy!
Grab a spoon and dive in! This Peanut Butter Chickpea Protein Cookie Dough is a fun, healthy treat that’s perfect for snacking any time of day. You can also serve it with extra chocolate chips on top for a little garnish!
This recipe is rich, creamy, and packed with protein, making it a guilt-free snack you’ll love!
Can I Use Canned Chickpeas for This Recipe?
Absolutely! Canned chickpeas are perfect for this recipe. Just ensure you drain and rinse them thoroughly to remove excess sodium and improve the flavor.
Can I Substitute the Peanut Butter?
Yes, if you need a nut-free option, you can use sunflower seed butter or tahini. Both will work well and add different but delicious flavors!
How Do I Store Leftovers?
Store any leftover cookie dough in an airtight container in the refrigerator for up to 5 days. If the dough thickens too much after chilling, simply let it sit at room temperature for a few minutes before serving.
Can I Freeze This Cookie Dough?
Yes, you can freeze the cookie dough! Scoop it into portions and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Just thaw in the fridge overnight before enjoying!
