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This plant-based edible cookie dough is a delicious and protein-packed treat that incorporates chocolate chips for added indulgence and only takes 10 minutes to prepare. Made with wholesome ingredients like chickpeas, almond butter, and plant-based protein powder, this Protein Vegan Edible Cookie Dough is a delicious way to satisfy your sweet tooth while nourishing your body. Treat yourself to a healthier dessert option that’s both easy and scrumptious!
Why You'll Love This Protein Vegan Edible Cookie Dough
- Healthier Alternative: This Protein Vegan Edible Cookie Dough offers a healthier alternative to traditional cookie dough by incorporating nutritious ingredients. The use of chickpeas adds a good source of plant-based protein and fibre, while almond butter provides healthy fats. The inclusion of plant-based protein powder and oat flour further enhances the nutritional profile, making it suitable for those looking for a protein-packed treat.
- Easy and Quick Preparation: This recipe is relatively easy and quick to prepare. With the help of a food processor or blender, you can quickly blend the ingredients together to form a smooth and delicious dough-like consistency. The minimal prep time makes it a convenient choice for those seeking a tasty snack without spending too much time in the kitchen.
- Dietary Restrictions and Preferences: This recipe caters to individuals with dietary restrictions or preferences. It is suitable for those following a plant-based or vegan lifestyle, as Protein Vegan Edible Cookie Dough does not contain any animal products. Additionally, it is dairy-free and can be enjoyed by individuals with lactose intolerance or dairy allergies. The use of natural sweeteners like maple syrup or agave nectar also makes it an appealing option for those seeking refined sugar-free treats.
Ingredients Needed
1 Cup Chickpeas, cooked and drained
1/4 Cup Natural Almond Butter (or any other nut butter of your choice)
3 Tablespoons Maple Syrup
1 Teaspoon Vanilla Extract
1/4 Cup Plant-Based Protein Powder (such as pea protein or hemp protein)
1/4 Cup Oat Flour (you can make this by blending rolled oats until fine)
1/4 Teaspoon Salt
1/4 Cup Dairy-Free Chocolate Chips
How To Make Protein Vegan Edible Cookie Dough
In a food processor or blender, combine the chickpeas, almond butter, maple syrup, vanilla extract, protein powder, oat flour and salt. Blend until smooth and well combined.
Transfer the dough to a mixing bowl and fold in the dairy-free chocolate chips.
Once the chocolate chips are evenly distributed, taste the dough and adjust the sweetness if needed by adding more maple syrup or agave nectar.
Cover the bowl and refrigerate the dough for at least 30 minutes to allow it to firm up.
Once chilled, remove the dough from the refrigerator and use a cookie scoop or tablespoon to portion out the dough into bite-sized pieces. Roll each portion into a ball and place them on a lined baking sheet or plate. Or you can skip this step and just eat the cookie dough with a spoon.
You can enjoy the cookie dough immediately or store it in an airtight container in the refrigerator for up to one week. Enjoy! 🙂
Equipment & Products Needed
Mixing Bowl
Dairy-Free Mini Chocolate Chips
Vegan Protein Powder
Notes + Tips for Protein Vegan Edible Cookie Dough
- Oat Flour Substitution: If you don’t have oat flour on hand, you can make your own by blending rolled oats until they reach a fine, flour-like consistency. Alternatively, you can substitute with other gluten-free flours like almond flour or coconut flour, adjusting the quantity if needed, as different flours may absorb moisture differently.
- Mixing in Additional Ingredients: This Protein Vegan Edible Cookie Dough recipe can be customized by adding other mix-ins along with the chocolate chips. Chopped nuts, dried fruits, shredded coconut, or seeds like chia or flaxseeds can be incorporated for added texture and flavor.
- Chilling Time: It’s essential to refrigerate the dough for at least 30 minutes to allow it to firm up. This helps in shaping the dough and prevents the cookies from spreading too much while baking. If you prefer a firmer texture, you can chill the dough for a longer duration.
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Ingredients:
- 1 Cup Chickpeas, cooked and drained
- 1/4 Cup Natural Almond Butter (or any other nut butter of your choice)
- 3 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Plant-Based Protein Powder (such as pea protein or hemp protein)
- 1/4 Cup Oat Flour (you can make this by blending rolled oats until fine)
- 1/4 Teaspoon Salt
- 1/4 Cup Dairy-Free Chocolate Chips
Instructions:
- In a food processor or blender, combine the chickpeas, almond butter, maple syrup, vanilla extract, protein powder, oat flour and salt. Blend until smooth and well combined.
- Transfer the dough to a mixing bowl and fold in the dairy-free chocolate chips.
- Once the chocolate chips are evenly distributed, taste the dough and adjust the sweetness if needed by adding more maple syrup or agave nectar.
- Cover the bowl and refrigerate the dough for at least 30 minutes to allow it to firm up.
- Once chilled, remove the dough from the refrigerator and use a cookie scoop or tablespoon to portion out the dough into bite-sized pieces. Roll each portion into a ball and place them on a lined baking sheet or plate. Or you can skip this step and just eat the cookie dough with a spoon.
- You can enjoy the cookie dough immediately or store it in an airtight container in the refrigerator for up to one week. Enjoy! 🙂
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Nutrition
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