For a healthier, gluten-free and high-protein version of classic cookie dough, try this chickpea cookie dough made with peanut butter, protein powder, dates, and dark chocolate chips.
Ingredients
- ½ cup (75 g) Medjool dates pitted
- 400 g can chickpeas drained and rinsed
- ⅓ cup (95 g) peanut butter
- ¼ cup (30 g) vegan vanilla protein powder
- ¼ cup (60 ml) soy milk plus extra if needed
- ¼ cup (60 ml) rice malt syrup
- 1 teaspoon vanilla extract
- ⅓ cup (65 g) dark chocolate chips
Instructions
- Soak the dates in boiling water for 5 minutes, then drain. Combine the chickpeas, peanut butter, vanilla protein powder, soy milk, rice malt syrup, vanilla extract, dates and a pinch of salt in a food processor.
- Process until thick and smooth, stopping to scrape down the sides as needed. Add a dash more soy milk if too thick.
- Transfer the mixture to a bowl and add the chocolate chips and mix well. Spoon mixture into jars and serve.
TIP: White beans also work well in this recipe if you don’t have any chickpeas on hand.