Sometimes choosing the healthier option comes at a cost in the taste department.
Chickpea cookie dough is not one of those times.
That's right, drool-worthy cookie dough made from a chickpea base is just as good (if not better tasting) than traditional cookie dough.
🤯
How? No idea. It makes no sense.
But it works...
And it comes with all the health benefits of a serving of legumes.
This particular version also contains a huge protein boost from Chocolate Protein.
Get the full recipe and prepare to have everything that makes sense in the world flipped upside down, here:
Ingredients:
- 2 cans (each can about 350ml) of unsalted chickpeas, drained and rinsed
- 1/2 cup creamy nut butter of choice
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tsp of salt
- 1 tsp Gut Nurture (Optional)
- ⅓ cup Chocolate Protein powder
- ¼ cup coconut flour or oat flour (just blend oats to a flour!)
- 3/4 cup vegan chocolate chips
Directions:
- Drain and rinse chickpeas under cold water, then pat dry with a paper towel.
- Add chickpeas, nut butter, maple syrup, and vanilla to your food processor. Blend until smooth.
- Add protein powder, salt, protein powder, and flour. Pulse and blend for another 30 seconds until the mixture looks and feels like cookie dough.
- Add the chocolate chips. Pulse a few times, then remove blade and fold chips in evenly with spatula.
- Enjoy immediately with a spoon!
Notes:
- Make sure your nut butter is one ingredient (the nuts)!
- Store leftovers in an airtight mason jar or container and refrigerate for up to 1 week.
