I’ve got to admit I’m a sucker for cookie dough. But really, who isn’t?! Sweet and creamy, which just the right amount of crunch, licking the spoon – and bowl for that matter – has always been my favorite part of the whole baking experience.
With that said, I know raw cookie dough isn’t exactly what should be consider nutritious, especially with the massive amounts of sugar, white flour and raw egg that is often associated with it. But did you know that you can actually make a delicious cookie dough that is not only OK to eat raw, it is a great helping of fiber and protein too?! In fact, it’s so good I even eat it for breakfast – just don’t tell anybody 🙂
There is 1 ingredient that may be a little questionable… Just don’t knock it ‘til you try it. It really does make this dish!
Trust me, if you are going to go out of your comfort zone and try one new food, then this should be it!
PROTEIN-FILLED COOKIE DOUGH
High in protein, fiber, and both dairy and gluten-free, you’ll never look at your old cookie dough the same way!
Ingredients:
- 1 ½ cups Chickpeas Or White Beans (1 Can, Drained And Rinsed Very Well)
- ¼ – ½ cup Nut Butter [of choice]*
- ¼ cup Coconut Flour or Oats**
- ¼ cup Vanilla-flavored Protein (optional: for an additional protein boost!)
- ¼ cup Milk of choice, may need more or less depending on desired consistency
- ¼ cup Maple Syrup, Honey, or Sweetener of Choice
- ¼ cup Ground Flaxseed
- 2 Tb. JAB It Up Choco-Cacao Super Powder
- 2 tsp. Pure Vanilla Extract
- ¼ tsp. Salt
- 1/3 cup [Vegan] Chocolate Chips or Cacao Nibs
Directions:
- Add all ingredients (except for chocolate chips) to your food processor*** and blend until very smooth.
- Mix in the chocolate chips, and you are ready to dig in!
If made correctly and thoroughly blended, this should have the exact texture of real cookie dough and taste pretty freakin’ amazing as well! Plus, no one will ever know that you used beans, so don’t feel like you need to tell them :).
This “dough” can be eaten like a dip, or rolled into balls for on-the-go snacking. The extra can be kept in the refrigerator for up to 5 days, although I doubt it will last that long!
NOTES:
*If you like more of a “nutty” flavor, use more nut butter and reduce the milk, or vice-versa.
**Using Coconut Flour will give the dough a more “airy” texture; Oats will be more “dense”.
***If you don’t have a food processor (I LOVE my Cuisinart!), then you can try blending this up in a high-speed blender. It does work, it’s just a pain in the butt to clean and the sides need to be scraped down every 30 seconds or so, which can get quite annoying, if I’m being honest.
