This cookie dough is a tasty twist of peanut butter and chickpeas, making it a fun treat with plenty of protein! It’s smooth, sweet, and oh-so-satisfying to eat.
I love how this dough is safe to munch on straight from the bowl. It’s a perfect snack when I’m craving something sweet but want to stay healthy. Plus, who can resist cookie dough? 🍪
Key Ingredients & Substitutions
Chickpeas: These are the base of the dough, adding protein and fiber. If you don’t have canned chickpeas, you can use dried ones. Just soak and cook them first, then drain.
Peanut Butter: Natural peanut butter is best since it has no added sugars or oils. If you’re allergic or want a change, try almond butter or sunflower seed butter for a nut-free option.
Maple Syrup or Honey: Both sweeteners work well, but for a vegan version, stick with maple syrup. You can also try agave syrup or date syrup as alternatives.
Oat Flour: If you don’t have oat flour, blending rolled oats in a blender until fine works just as well. Regular all-purpose flour is another option if you’re not gluten-free.
How Do I Achieve the Perfect Texture for Cookie Dough?
Getting the right consistency is key for this dough! Here are a few tips to help you succeed:
- Blend the chickpeas well to make them smooth. Stop once they’re creamy, as chunks might disrupt the dough.
- Measure your nut butter accurately. Too much can make it greasy, while too little may create a dry texture.
- Be careful with the oat flour. Start with less and add more until the dough reaches your desired thickness. It should be moldable but not overly sticky.
Once you have the right texture, refrigerate the dough if you prefer a firmer bite. This also enhances the flavor as it sits!
Peanut Butter Chickpea Protein Cookie Dough
Ingredients You’ll Need:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup natural peanut butter (creamy or crunchy)
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup oat flour (or finely ground oats)
- 2 tbsp protein powder (vanilla or unflavored)
- 1/3 cup mini chocolate chips or regular chocolate chips
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time. There’s no baking needed, and you can enjoy the cookie dough right away or chill it for about 30 minutes for a firmer texture. Perfect for a quick snack or treat!
Step-by-Step Instructions:
1. Blending the Base:
In a food processor or blender, add your drained and rinsed chickpeas, peanut butter, maple syrup (or honey), vanilla extract, and salt. Blend everything together until it’s smooth and creamy. You want a nice, even consistency here, so take your time!
2. Mixing in the Flours:
Once the mixture is smooth, add in the oat flour and protein powder. Pulse or blend briefly until just combined. The dough should be thick and hold together nicely—this is what gives it that cookie dough feel.
3. Adding Chocolate Chips:
Transfer the dough into a mixing bowl. Using a spatula, gently fold in the chocolate chips evenly so you get a bit of chocolatey goodness in every bite!
4. Scooping the Dough:
Next, scoop out portions of the dough using a cookie scoop or spoon, and roll them into balls or keep them in dollops. You can enjoy them as is or refrigerate them for a firmer texture.
5. Storing Leftovers:
If you have any leftover cookie dough, place it in an airtight container and store it in the refrigerator for up to 5 days. Just remember, it’s safe to eat straight from the bowl—no baking required!
Now you’re all set to enjoy this delicious, healthy, protein-packed cookie dough! Perfect for a quick snack or a nutritious treat whenever you need it. Enjoy! 🍪
Can I Use Canned or Dried Chickpeas?
You can use either! If you choose dried chickpeas, make sure to soak and cook them before blending. Canned chickpeas are convenient and save time, just be sure to drain and rinse them well.
How Can I Make This Recipe Vegan?
Simply use maple syrup instead of honey, and you’ll have a completely vegan treat. You can enjoy this cookie dough without any animal products!
What Can I Substitute for Peanut Butter?
If you’re allergic to peanuts or looking for a change, almond butter or sunflower seed butter work great as alternatives. Just keep in mind that the flavor will slightly change depending on the nut or seed butter you use.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop them into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to an airtight container for up to 3 months. Thaw in the fridge before eating or enjoy them straight from the freezer for a cool treat!
