Sometimes you just need something sweet and satisfying. This Protein Chickpea Cookie Dough hits the spot perfectly. It is creamy, sweet, and feels like a real treat. You can enjoy it straight from the bowl without any guilt.
Why You’ll Love This Recipe
This recipe is a winner for your healthy reset. It is packed with fiber and protein to keep you full. Kids love the taste and won’t know it’s made of beans. It is perfect for a quick afternoon snack. You get all the cookie dough flavor with none of the sugar.
Simple Method
Making this Protein Chickpea Cookie Dough is incredibly easy. You just need a food processor and ten minutes. There is no baking involved, so it is safe to eat raw. Even if you are new to healthy snacks, you can do this. It is a no-fuss treat for any day.
What You Need
Most of these items are pantry staples you likely have on hand.
- 1 can (15 oz) chickpeas, drained and thoroughly rinsed
- 1/2 cup vanilla whey or plant-based protein powder
- 2 tablespoons granulated erythritol or monk fruit sweetener
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup sugar-free semi-sweet chocolate chips
Step-by-Step
- Drain the chickpeas and rinse them thoroughly under cold water.
- Remove the clear outer skins from the chickpeas for a smoother texture (optional but recommended).
- Place the chickpeas into a high-speed food processor and pulse until a coarse paste forms.
- Add the protein powder, sweetener, almond milk, vanilla extract, and salt to the processor.
- Process on high for 2-3 minutes or until the mixture is completely smooth and resembles dough texture, scraping down sides as needed.
- Transfer the dough to a mixing bowl.
- Fold in the sugar-free chocolate chips by hand.
- Serve immediately or refrigerate for 30 minutes to improve consistency.
Best Ways to Enjoy It
Serve this chilled for the best texture. You can eat it with apple slices or pretzel sticks. It also tastes great on its own with a spoon. Pack it into small jars for easy weekday snacks. Set a bowl out for a healthy movie night treat.
Keep It Fresh
Store your Protein Chickpea Cookie Dough in an airtight container. It stays fresh in the fridge for up to five days. You can also freeze small scoops for a cold treat. To eat from the fridge, let it sit for five minutes. This helps it reach a perfectly creamy consistency again.
Tips for Best Results
- Rinse the chickpeas very well to remove any bean-like flavor.
- Don’t skip peeling the skins if you want a ultra-smooth dough.
- Use a high-quality vanilla protein powder for the best sweetness.
- Avoid over-processing once the chocolate chips are added.
- Add a pinch of cinnamon for a cozy fall flavor profile.
- Upgrade the dough by adding a swirl of creamy almond butter.
Ways to Switch It Up
- Swap chocolate chips for dried cranberries for a tart twist.
- Use chocolate protein powder for a double chocolate version.
- Make it nut-free by using oat milk instead of almond milk.
Common Questions
Can I make it ahead?
Yes, it stores beautifully in the fridge. It actually tastes better after chilling for 30 minutes. This makes it perfect for meal prep.
Does it taste like beans?
Not at all once you add the vanilla. The protein powder masks the bean flavor completely. It tastes just like real cookie dough.
Will kids eat this?
Most kids find it delicious and fun. They will love the chocolate chips and sweet texture. It is a great way to sneak in fiber.
I hope this healthy treat makes your snack time better. It is a great way to satisfy your sweet tooth. Give it a try this week and enjoy every bite.
— Alex
Ingredients
- 1 can (15 oz) chickpeas, drained and thoroughly rinsed
- 1/2 cup vanilla whey or plant-based protein powder
- 2 tablespoons granulated erythritol or monk fruit sweetener
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup sugar -free semi-sweet chocolate chips
Instructions
- Drain the chickpeas and rinse them thoroughly under cold water.
- Remove the clear outer skins from the chickpeas for a smoother texture (optional but recommended).
- Place the chickpeas into a high-speed food processor and pulse until a coarse paste forms.
- Add the protein powder, sweetener, almond milk, vanilla extract, and salt to the processor.
- Process on high for 2-3 minutes or until the mixture is completely smooth and resembles dough texture, scraping down sides as needed.
- Transfer the dough to a mixing bowl.
- Fold in the sugar-free chocolate chips by hand.
- Serve immediately or refrigerate for 30 minutes to improve consistency.
