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5 from 7 votes
Peanut Butter Protein Cookie Dough
Prep Time
20 mins
Total Time
20 mins
 
Servings: 7 servings (1/4 cup / 65 grams each)
Calories per serving: 195 kcal
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
  1. Drain and rinse chickpeas, then remove the outer shells of the chickpeas (the shells should come off easily).

  2. 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.

  3. Add protein powder to the food processor and continue to blend until mixed in and a thick dough has formed.

  4. Remove the dough from the food processor and fold in chocolate chips.

  5. Store in the refrigerator for up to 2 weeks.

Nutrition Facts
Peanut Butter Protein Cookie Dough
Amount Per Serving
Calories 195 Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 3mg1%
Sodium 181mg8%
Potassium 144mg4%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 11g12%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.