This tasty cookie dough combines peanut butter and chickpeas for a healthy, protein-packed treat! It’s sweet, creamy, and oh-so-satisfying without any guilt.
The best part? You can eat it raw! I love sneaking spoonfuls while I make it—like a secret snack that feels indulgent but is actually good for you. 😋
Key Ingredients & Substitutions
Chickpeas: These provide a great base for the dough. Canned chickpeas are convenient, but if you prefer, you can use cooked dried chickpeas. Just make sure they’re soft enough to blend smoothly!
Peanut Butter: Natural creamy peanut butter works best for a smooth texture. If you’re allergic to peanuts, almond butter or sunflower seed butter are excellent substitutes that will still deliver great taste.
Maple Syrup: This adds sweetness. If you don’t have maple syrup, honey is a good alternative, or use agave nectar for a vegan option. Adjust the amount based on your sweetness preference!
Protein Powder: I recommend vanilla-flavored protein powder for added taste. If you don’t have protein powder, you might substitute with ground oats, but the texture may change a bit.
Chocolate Chips: Mini dark chocolate chips are my favorite for this cookie dough. You could swap them for milk chocolate or even dried fruit like raisins for a different flavor.
How Do I Blend Everything Smoothly?
A smooth consistency is key to making this cookie dough enjoyable! Here’s how to blend everything perfectly:
- Make sure your chickpeas are well drained and rinsed, then pat them dry. This helps avoid excess water from affecting the texture.
- In your food processor, combine chickpeas and peanut butter first. Start blending them for a minute or so until they begin to combine.
- Then, add the maple syrup, vanilla, salt, and protein powder gradually. This helps everything mix evenly.
- Scrape down the sides as needed to ensure all ingredients are well incorporated. If it’s too thick, add a tiny splash of water or more peanut butter to help it blend smoothly.
By following these steps, you’ll achieve a creamy and delicious cookie dough every time!
Peanut Butter Chickpea Protein Cookie Dough
Ingredients You’ll Need:
- 1 (15 oz) can 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 protein powder (vanilla flavor recommended)
- 1/4 cup mini dark chocolate chips
How Much Time Will You Need?
This peanut butter chickpea cookie dough takes about 10 minutes to prepare. You can enjoy it right away or chill it in the fridge for 30 minutes for a firmer texture. If you want to store it, it stays tasty in the fridge for up to 5 days!
Step-by-Step Instructions:
1. Prepare the Chickpeas:
Start by draining and rinsing the canned chickpeas well under cool water. This step is important to get rid of any excess sodium and make the chickpeas fresh and ready for blending. Use paper towels to pat them dry, ensuring you remove as much moisture as possible.
2. Blend the Mixture:
In a food processor or high-speed blender, combine the rinsed chickpeas, creamy peanut butter, maple syrup (or honey), vanilla extract, salt, and protein powder. Blend everything together until you achieve a smooth and creamy consistency. Don’t forget to scrape down the sides occasionally to make sure everything is mixed well!
3. Fold in the Chocolate Chips:
Once the mixture is creamy, transfer it to a mixing bowl. Gently fold in the mini dark chocolate chips using a spatula or a spoon. This adds a delicious chocolatey bite to your cookie dough!
4. Enjoy and Store:
Your cookie dough is ready to be enjoyed as is! You can eat it straight from the bowl, use it as a dip for fruit, or spread it on toast. If you prefer a firmer texture, place the cookie dough in the fridge for about 30 minutes. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
This peanut butter chickpea cookie dough is not just tasty but also packed with protein, making it a fantastic healthy treat. Enjoy!
Can I Use Dried Chickpeas Instead of Canned?
Yes, you can use dried chickpeas! Just make sure to soak and cook them until they’re soft before blending. You’ll need about 1.5 cups of cooked chickpeas to replace the 1 can of canned chickpeas.
Can I Substitute the Peanut Butter?
Absolutely! If you have a nut allergy, try using sunflower seed butter or tahini for a similar creamy texture. Almond butter is also a great alternative if you prefer a different nut flavor.
How Can I Adjust the Sweetness?
If you want a less sweet cookie dough, simply reduce the amount of maple syrup or honey. Start with 2 tablespoons and adjust to taste. You can always add more if you prefer it sweeter!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 5 days. If you want a snack later, you can eat it cold or let it sit at room temperature for a bit to soften before enjoying!