This looks and tastes like your regular cookie dough only it’s full of fibre, packed with protein, and is 100% plant-based.
Believe it or not, chickpeas are a great ingredient to use in dessert recipes. Once blended, they work in a similar way to flour and are full of protein, fibre, folic acid and manganese.
Blending the chickpeas with nut butter creates an gooey, creamy texture, using the Vanilla Bean Plant-Based Protein makes the cookie dough perfectly vanilla-y and deliciously sweet, and adding in some dark chocolate chips adds a little richness.
And this cookie dough is super simple to make — just pop all the ingredients in a blender and you’re ready to go!
You can play around with different flavours too. Add desiccated coconut and dried mango for a tropical twist, stir in a little cinnamon and ginger for a more wintery vibe, or add some cocoa powder and use the Cacao and Caramel Plant-Based Protein if you fancy something rich and chocolatey.
If you try it, let us know what you think on social media @ReflexNutrition
- 1 can chickpeas, drained (240g drained weight)
- 30g oats
- 30g vanilla bean plant-based protein [link to plant-based protein powder]
- Sweetener of choice (*see note below for suggested amount)
- 60g nut butter (cashew, almond and peanut all work well)
- 25g dark chocolate, chopped (or use chocolate chips)
- Optional extras: raisons, desiccated coconut, flaked almonds, chopped nuts
- Add all the ingredients, except the chocolate chips to a blender and blender for 1-2 minutes or until the mixture is thick and creamy. If it seems too runny, add a few more oats, and if it looks dry then add a dash of plant-based milk.
- Stir in the chocolate and any other extras you are adding.
- Either empty the cookie dough into a bowl if you’re planning on eating it immediately or pop it in a jar to store in the fridge. It’s delicious served with fruit as a dip, or you can roll it into balls to create cookie dough protein balls, or you can simply eat it with a spoon!
*Maple syrup, agave nectar, sugar, coconut sugar, and stevia all work well — simply adjust the amount to your taste. I find 1-3tbsp is plenty for most people’s taste buds.