Peanut Butter Protein Cookie Dough
User Reviews
5.0
21 reviews
Excellent
Peanut Butter Protein Cookie Dough
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 15 oz can low sodium chickpeas
- 1/4 cup Skippy Natural Creamy Peanut Butter (64 grams)
- 1/4 cup unsweetened vanilla almond milk (2 oz)
- 3 tbsp maple syrup (1 1/2 oz)
- 1 scoop Cellucor Vanilla Casein Protein powder (34 grams)
- 1/4 cup Nestle Toll House mini semi-sweet chocolate chips (56 grams)
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Instructions
- Drain and rinse chickpeas, then remove the outer shells of the chickpeas (the shells should come off easily).
- Add chickpeas, almond milk, maple syrup, and melted peanut butter to a food processor or powerful blender. Blend until smooth - you may have to stop and scrape the sides once or twice to help facilitate blending. Try to avoid adding extra liquid unless you really need it.
- Add protein powder to the food processor and continue to blend until mixed in and a thick dough has formed.
- Remove the dough from the food processor and fold in chocolate chips.
- Store in the refrigerator for up to 2 weeks.
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
8g
(12%)
Cholesterol
3mg
(1%)
Sodium
181mg
(8%)
Potassium
144mg
(4%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 7servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Cholesterol | 3mg | 1% |
| Sodium | 181mg | 8% |
| Potassium | 144mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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