High Protein Edible Cookie Dough Healthy
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Gluten-Free, High Protein, Naturally Sweetened
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained (skins removed for extra smoothness)
- 1/2 cup vanilla or unflavored whey or plant-based protein powder
- 1/4 cup creamy natural almond butter or peanut butter
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1–2 tablespoons unsweetened almond milk (as needed for texture)
- 1/3 cup dark chocolate chips or cacao nibs
Instructions
- Step 1: Prepare the Chickpeas. Rinse the chickpeas thoroughly under cold water and drain them well. For the best “cookie dough” texture, pat them dry with a paper towel and gently pinch them to remove the translucent skins. This step is optional but highly recommended for a smoother finish.
- Step 2: Blend the Base. Place the chickpeas, nut butter, maple syrup, vanilla extract, and sea salt into a food processor. Blend on high until the mixture is completely smooth and no lumps remain. This might take 2-3 minutes depending on your blender’s power.
- Step 3: Add the Protein. Add the protein powder to the processor and pulse until combined. If the mixture looks too dry or crumbly, add almond milk one tablespoon at a time until it reaches a thick, dough-like consistency. Be careful not to add too much liquid, or it will become a dip rather than a dough.
- Step 4: Fold in Mix-ins. Transfer the dough to a mixing bowl. Use a spatula to gently fold in the dark chocolate chips or cacao nibs. This ensures the chips stay whole and provide that classic crunch in every bite.
- Step 5: Chill and Serve. While you can eat it immediately, the texture improves significantly after chilling in the refrigerator for about 30 minutes. This allows the flavors to meld and the dough to firm up slightly.