My Peanut Butter Protein Cookie Dough has a secret…and it’s chickpeas! By now you’ve surely heard about some of the awesome things you can do with chickpeas on the sweet side of the flavor spectrum. Well, add cookie dough to your mental list! They’re great because they really just take on the flavor of the peanut butter, leaving you with a dough that’s perfectly peanut-buttery, creamy, and fluffy
BTW, did you know that today is National Peanut Butter Lovers’ Day? No? Well, it is. I’ve got your backs on all the peanut butter holidays, don’t you worry 😉
The key to getting a smooth and luscious cookie dough when using chickpeas is to remove the shells – otherwise it tends to retain an almost gritty/mealy texture if you don’t add a bunch of liquid like oil. That works just fine in some recipes, but for cookie dough that’s meant to be eaten by the spoonful, you want things smoooooooth. It might look like a pain to do, but it’s actually really easy. I just sat down with them in front of some Food Network and popped them off in about 5 minutes. Trust me, it’s worth the time.
You’ll notice that the extra protein boost (aside from the protein in the chickpeas) comes from casein protein powder. Casein is very different from whey texturally…it absorbs a lot more water, but also leads to a much creamier, thicker texture in recipes than whey.
Now, if you really don’t want to go pick up some casein, you can use the whey you’ve got laying around. Just be warned – it won’t turn out with the same consistency! I haven’t actually tried this recipe with whey, but you’ll probably need to leave out most of the almond milk (maybe all of it). Or you could just pick up some casein so you’ll be able to make other awesome protein desserts like this cheesecake, this tiramisu, and this decadent shake.
Of course, I don’t know why I’m trying to convince you of all the reasons you should go buy some casein and give it a go. I feel like all I really need to do is show you how well this dough holds up against gravity despite it being luxuriously creamy and pillowy soft. See below ↓
Peanut Butter Protein Cookie Dough
- 1 15 oz can low sodium chickpeas
- 1/4 cup Skippy Natural Creamy Peanut Butter (64 grams)
- 1/4 cup unsweetened vanilla almond milk (2 oz)
- 3 tbsp maple syrup (1 1/2 oz)
- 1 scoop Cellucor Vanilla Casein Protein Powder (34 grams)
- 1/4 cup Nestle Toll House mini semi-sweet chocolate chips (56 grams)
Drain and rinse chickpeas, then remove the outer shells of the chickpeas (the shells should come off easily).
Add chickpeas, almond milk, maple syrup, 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 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.
Store in the refrigerator for up to 2 weeks.