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5 from 7 votes

Peanut Butter Protein Cookie Dough

Prep Time20 minutes
Total Time20 minutes
Servings: 7 servings (1/4 cup / 65 grams each)
Calories: 195kcal

Ingredients

  • 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)

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, 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.

Nutrition

Calories: 195kcal | Carbohydrates: 23g | Protein: 9g | Fat: 8g | Cholesterol: 3mg | Sodium: 181mg | Potassium: 144mg | Fiber: 3g | Sugar: 11g