This Peanut Butter Chickpea Protein Cookie Dough is a fun and tasty treat! Made with chickpeas and creamy peanut butter, it’s packed with protein and has a sweet, nutty flavor that’s hard to resist.
Don’t worry, you won’t even taste the chickpeas! I love eating this dough straight from the bowl—no baking required. Just grab a spoon and enjoy a guilt-free snack perfect for any time! 🍪
Key Ingredients & Substitutions
Chickpeas: They form the base of this cookie dough and add protein and fiber. If you’re allergic to chickpeas, you might try using white beans as a substitute, which offers a similar texture without altering the flavor too much.
Peanut Butter: Creamy peanut butter is a must for that rich, nutty flavor. If you need a nut-free option, sunflower seed butter or tahini can work well, though they will taste a bit different!
Maple Syrup or Honey: Both add natural sweetness. If you’re looking for a lower-sugar option, you can try using agave syrup or a sugar substitute like stevia or monk fruit sweetener.
Rolled Oats: They’re optional, but they give extra texture. If you prefer a smooth dough, feel free to skip them. Alternatively, you could use ground oats or oat flour for a finer grain.
Chocolate Chips: Semi-sweet or dark chocolate chips work best, but you could substitute with carob chips or dried fruit like raisins for a different twist!
How Can I Achieve the Best Smooth Texture?
The key to achieving a smooth texture in this cookie dough is properly blending the chickpeas. Follow these steps:
- Make sure to rinse and drain the chickpeas well to prevent excess moisture. You want them dry for better blending.
- Use a food processor or a high-speed blender to mix all ingredients. Start at a slow speed and gradually increase as the mixture combines.
- If your mixture is too thick, add a small splash of water or extra maple syrup to help it blend smoothly.
- Don’t rush! Take your time to blend until everything is creamy and well-mixed.
With these tips, you’ll have a deliciously smooth cookie dough that’s perfect for snacking or adding to your favorite treats!
Peanut Butter Chickpea Protein Cookie Dough
Ingredients You’ll Need:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup rolled oats (optional, for texture)
- 1/4 cup chocolate chips (semi-sweet or dark)
- 1 scoop vanilla or unflavored protein powder (optional, for extra protein)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time. Once you blend everything together, you can enjoy it immediately, or chill it in the fridge for about 30 minutes if you prefer a firmer texture. Overall, it’s a quick and easy delicious snack!
Step-by-Step Instructions:
1. Prepare the Chickpeas:
Start by draining and rinsing the chickpeas well to remove excess salt and canning juices. Then, pat them dry with paper towels to make sure they’re not too wet, which helps achieve a smoother texture.
2. Blend the Base:
In your food processor or high-speed blender, combine the rinsed chickpeas, creamy peanut butter, maple syrup (or honey), vanilla extract, salt, and (if you’re adding it) the protein powder. Blend all these ingredients together until you achieve a smooth and creamy consistency. Take your time to make sure everything is well combined!
3. Add Texture (Optional):
If you’d like a little extra texture in your cookie dough, stir the rolled oats into your blended mixture now. They’ll add a nice chewiness!
4. Mix in the Chocolate Chips:
Using a spatula, gently fold in the chocolate chips by hand. This gives your cookie dough those delightful little chocolate surprises!
5. Serve or Chill:
You can serve the cookie dough immediately in a bowl or small serving cups. If you prefer it chilled, pop it in the fridge for about 30 minutes to firm up a bit—which can enhance the flavor and texture!
6. Enjoy!
Dive in with a spoon and enjoy this tasty, protein-packed cookie dough! It’s a great guilt-free treat that satisfies your sweet cravings.
This delicious cookie dough is not only scrumptious but also packed with nutrients. Enjoy your healthy snack anytime! 🍪
Can I Use Canned Chickpeas Instead of Dried?
Absolutely! Canned chickpeas work perfectly in this recipe and save time. Just make sure to drain and rinse them well to remove extra sodium and any canning liquid before using them.
Can I Make This Recipe Vegan?
Yes, to keep it vegan, use maple syrup as your sweetener instead of honey. Both options give you a delicious result, but maple syrup is a great vegan-friendly choice!
How Should I Store Leftovers?
Store any leftover cookie dough in an airtight container in the refrigerator for up to 5 days. You can enjoy it cold or let it sit at room temperature for a few minutes before eating for a softer texture!
Can I Freeze This Cookie Dough?
Yes, you can freeze the cookie dough! Scoop it into an airtight container or freeze it in individual portions using an ice cube tray. It will keep well in the freezer for about 2 months. Thaw in the fridge before enjoying!
