Edible Protein Cookie Dough
User Reviews
5
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Prep Time
2 mins
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Cook Time
3 mins
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Total Time
5 mins
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Servings
8 servings
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Calories
184 kcal
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Course
Dessert
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Cuisine
American, International
Edible Protein Cookie Dough
Description
The recipe begins by rinsing and drying chickpeas thoroughly before pureeing them to a smooth consistency. Almond butter, maple syrup, and vanilla extract are blended in to provide a creamy, naturally sweet base. Protein powder, granulated sugar, and coconut flour are then added and mixed until the mixture reaches a dough-like texture. Chocolate chips are folded in last to offer bursts of chocolate throughout.
The resulting protein cookie dough is soft and spreadable, intended to be eaten raw by the spoonful. It provides a balance of protein and sweetness, suitable for a healthy snack or quick energy boost without baking.
The notes recommend using all-natural almond butter with no added ingredients for best flavor and texture. Vanilla protein powder is preferred for complementing the flavor, though cookie dough-flavored powder may also be used. The dough stores well refrigerated for up to one week and is best enjoyed after resting at room temperature for 5 to 10 minutes to enhance creaminess.
Ingredients
- 1 chickpeas drained and rinsed, unsalted, 15 oz can
- ⅓ cup almond butter creamy, all-natural
- 2 tablespoon maple syrup real
- 2 teaspoon vanilla extract
- ⅓ cup protein powder spooned and leveled, vanilla
- ¼ cup granulated sugar
- ¼ cup coconut flour spooned and leveled
- ½ cup chocolate chips
Instructions
- Drain and rinse chickpeas under cold water for at least 30 seconds; then gently pat dry with a paper towel.
- Add chickpeas to a high-speed food processor and blend for 30 – 45 seconds until completely smooth.
- Add almond butter, maple syrup, and vanilla extract. Blend for an additional 30 - 45 seconds until completely mixed. The mixture should NOT have any lumps or chickpea pieces in it.
- Add protein powder, sugar, and coconut flour. Pulse and blend for another 30 seconds until the mixture resembled cookie dough.
- Remove the blade and fold in the chocolate chips with a spatula.
- Enjoy immediately with a spoon or add protein cookie dough to an airtight mason jar or container and refrigerate for up to 1 week. Best enjoyed when left at room temperature for 5 - 10 minutes.
Notes
- Use all-natural almond butter containing only almonds to preserve flavor and texture.
- Vanilla protein powder works best; cookie dough flavor can be used but unflavored is not recommended.
- Store the dough in an airtight container in the refrigerator for up to one week.
- For optimal texture, let refrigerated dough sit at room temperature for 5 to 10 minutes before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 171mg | 7% |
| Potassium | 186mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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