Go Back
–+ servings
Print Recipe
5 from 1 vote

S'mores Protein Cookie Dough

Prep Time30 minutes
Total Time20 minutes
Servings: 7 servings (1/4 cup / 65 grams each)
Calories: 188kcal

Ingredients

  • 1 15 oz can low sodium chickpeas
  • 1/4 cup unsweetened vanilla almond milk (2 oz)
  • 3 tbsp maple syrup (1 1/2 oz)
  • 2 tbsp Skippy Natural Creamy Peanut Butter, melted (32 grams)
  • 1 tbsp coconut oil, melted (14 grams)
  • 1/2 cup mini-marshmallows or chopped marshmallows (23 grams)
  • 3 graham cracker halves, crushed (23 grams)
  • 1 scoop Cellucor Vanilla Casein Protein Powder (34 grams)
  • 3 tbsp Nestle Toll House mini semi-sweet chocolate chips (42 grams)
  • 2 tbsp dutch cocoa (10 grams)

Instructions

  • Drain and rinse chickpeas, then remove the outer shells of the chickpeas (the shells should come off easily).
  • Add chickpeas, almond milk, maple syrup, melted coconut oil, and melted peanut butter to a food processor or powerful blender.  Blend until smooth - you may have to stop and scrape the sides once or twice to help facilitate blending.  Try to avoid adding extra liquid unless you really need it.
  • Add protein powder and dutch cocoa to the food processor and continue to blend until mixed in and a thick dough has formed.
  • Remove the dough from the food processor and fold in chocolate chips, crushed graham crackers, and marshmallows.
  • Store in the refrigerator for up to 1 week.

Nutrition

Calories: 188kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Cholesterol: 5mg | Sodium: 101mg | Potassium: 130mg | Fiber: 3g | Sugar: 13g