Protein Cookie Dough: A Guilt-Free Treat for Fitness Enthusiasts
This protein cookie dough is a healthier take on a classic indulgence, transforming it into a quick, protein-packed snack that satisfies sweet cravings while supporting fitness goals. It’s versatile, easy to make, and can be customized to suit your tastes and dietary needs.
Equipment
- Food processor
- Mixing bowl
- Rubber spatula or spoon
- Measuring cups and spoons
Ingredients
- 1 cup chickpeas drained and rinsed
- 2 scoops 60g vanilla protein powder
- 3 tablespoons almond flour
- 2 tablespoons almond butter
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup almond milk or any plant-based milk
- 1/4 cup dark chocolate chips optional
- Pinch of salt
Instructions
- Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
- In a food processor, blend the chickpeas until they form a smooth paste. This should take about 1-2 minutes.
- Add the protein powder, almond flour, almond butter, maple syrup, vanilla extract, and salt to the food processor.
- Pulse the mixture, gradually adding almond milk until the mixture achieves a thick, cookie dough consistency. Scrape down the sides
- Transfer the dough to a mixing bowl and fold in the chocolate chips.
- Taste the dough and adjust sweetness by adding more maple syrup if necessary.
Notes
- For a smoother texture, peel the chickpeas before blending.
- To adjust consistency, add more almond flour if the dough is too sticky or more almond milk if it’s too dry.
- Storage Tip: Store in an airtight container in the fridge for up to 5 days.
- Meal Prep: This dough can be made ahead and stored for a quick, ready-to-eat snack.
- Flavor Variations: Try different protein powder flavors or mix-ins like nuts, dried fruit, or even coconut flakes for variety.
