This Peanut Butter Chickpea Protein Cookie Dough is a fun and healthy treat! It combines chickpeas and peanut butter to create a creamy, nutty dough that’s packed with protein.
I love how easy it is to whip up! Just mix everything together, and you’ve got a yummy snack that feels like a little indulgence. Perfect for those late-night cravings! 🍪
Key Ingredients & Substitutions
Chickpeas: They are the base of this recipe and provide protein and fiber. If you’re not a fan, you could substitute with white beans or black beans for a different flavor.
Peanut Butter: I love using natural creamy peanut butter for its wholesome taste. If you have nut allergies, try sunflower seed butter or tahini for a similar texture.
Maple Syrup or Honey: Both add sweetness, but feel free to use agave syrup or stevia for a low-sugar option. Adjust the amount based on your sweetness preference.
Oat Flour: This helps thicken the dough. You can make your own by blending rolled oats until fine. If you’re gluten-free, ensure your oats are certified gluten-free or use almond flour.
Chocolate Chips: I love adding semi-sweet or dark chocolate chips. For a healthier twist, try cacao nibs or dried fruits like cranberries for a fruity touch.
How Do You Make Smooth Cookie Dough with Chickpeas?
The key to a creamy texture is the blending process. Here’s how to make sure the dough turns out perfectly smooth:
- Rinse the chickpeas well to remove any can residue. For an extra smooth dough, you can peel the chickpeas, although this is optional.
- Combine chickpeas, peanut butter, sweetener, vanilla, and salt in a food processor. Blend until the mixture is completely creamy.
- After incorporating the flour, pulse just a few times. Don’t over-blend to keep some texture.
- Chill the dough to firm it up, making it easier to scoop and enjoy!
Enjoy this nutritious treat as a pre-workout snack or a delicious dessert that satisfies your cravings!
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 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup oat flour or almond flour
- 1/4 cup chocolate chips (dairy-free if desired)
- Optional: 2 tbsp protein powder (vanilla or unflavored)
How Much Time Will You Need?
This delicious cookie dough takes about 10 minutes to prepare. After mixing, let it chill in the refrigerator for at least 30 minutes to thicken and develop the flavors. In total, you’ll be ready to enjoy it in around 40 minutes!
Step-by-Step Instructions:
1. Prepare the Chickpeas:
Start by draining and rinsing the chickpeas thoroughly under cold water. If you prefer a super smooth texture, you can remove any loose skins by gently pinching them off, though this step is optional.
2. Blend the Base:
In a food processor or a high-speed blender, combine the rinsed chickpeas, creamy peanut butter, maple syrup (or honey), vanilla extract, salt, and protein powder if you’re using it. Blend everything together until the mixture is smooth and creamy, scraping down the sides as needed to ensure even mixing.
3. Add the Flour:
Next, add the oat flour or almond flour to the chickpea mixture. Pulse the blender a few times to incorporate the flour, which will help thicken the cookie dough. Make sure not to blend too much, as you want to keep some texture in the dough.
4. Fold in the Chocolate Chips:
Transfer the cookie dough into a mixing bowl. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.
5. Chill and Serve:
Cover the bowl with plastic wrap or transfer the dough to an airtight container and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and firms up the dough, making it easier to scoop and enjoy.
6. Enjoy the Cookie Dough:
Once chilled, scoop the cookie dough into bowls or dig in by the spoonful. This healthy, protein-packed treat is perfect for an afternoon snack, dessert, or a post-workout energy boost!
Enjoy your creamy, nutty, and oh-so-delicious Peanut Butter Chickpea Protein Cookie Dough without any guilt—it’s packed with nutrients!
Can I Use Canned Chickpeas for This Recipe?
Absolutely! Canned chickpeas are perfect for this recipe. Just make sure to drain and rinse them well to remove excess sodium and keep the flavor fresh.
What Can I Substitute for Peanut Butter?
If you’re allergic to peanuts or prefer another flavor, you can use almond butter, sunflower seed butter, or tahini. Each will provide a different taste but still add creaminess to the dough!
Can I Store This Cookie Dough?
Yes! Store the cookie dough in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 3 months; just thaw in the fridge before enjoying!
Is This Recipe Vegan-Friendly?
Yes, this recipe is vegan if you use maple syrup instead of honey. Just ensure that any chocolate chips you use are dairy-free as well!