YES, it is healthy and YES, it is cookie dough….. isn’t it? Well, kinda. I recently made cookies and found myself spending a great deal of ‘baking’ time eating the dough. Then, when the cookies were made, I didn’t really enjoy them as much as the dough batter so I decided to make a dough I can throw into my desserts or eat with a spoon (yes, I am that person).
This one is even nicer than the last batch, so I’m feeling pretty smug about it. Obviously you can add or take away things as you please to your taste or requirements. It’s hard trying to keep things sweet with a ‘lil salt, healthy and flavoursome at the same time but hey, someone’s gotta do it & I think I got this one down pretty well.
This tale begins with a love affair between myself & the humble chickpea. They’ve been a staple in my diet for years and I’m a hummus addict, but turns out savoury snacks isn’t their only calling! I used chickpeas to make this healthy cookie dough (reserve judgement, please) – meaning that instead of all the flour, sugar, butter and unnecessarily calories you’d ordinarily consume by going OTT on cookie dough, you’re getting a myriad of health benefits as they’re filled with lots of good stuff!
They’re packed full of fibre so are great in aiding digestion, filled with complex carbohydrates which will provide you with a slow release of energy throughout the day and they’re a great source of vegetarian protein! But besides all of that (and the lengthy list of nutrients they contain), THEY’RE FREAKIN DELICIOUS!!!! Yay for chickpeas! Yay for cookie dough! Yay for… life?
As if that wasn’t enough, I made sure to add vanilla protein powder to ramp up their protein punchiness & also to bring out that sweeeeeeet cookie flavour. This is definitely something I’m going to make on the regular, now that I have the suss! Anyway, here’s the recipe. As I say, add or retract things as you please until you achieve flavourgasm.
PS – I made a lot, so cut the recipe in half if you like! Happy spooning!
- 2 cans chickpeas (drained)
- 1-2 tbs maple syrup (depending on sweet-tooth)
- 2-3 tbs nut butter (I used 1 peanut, 1 cashew)
- 20-50ml unsweetened almond milk
- 2 ½ scoop vanilla protein powder
- ½ tsp ground cinnamon
- ½ – 1 tsp vanilla essence
- 1 tbs flaxseed
- 1 pinch baking powder
- 1 pinch sea salt (I used a generous amount as I like salty)
- 75g dark chocolate chips
- 15g cacao nibs
- Blend the chickpeas, vanilla protein powder, flax seed, baking powder, nut butter & almond milk in a food processor until you reach a nice consistency
- Add the vanilla essence, maple syrup, cinnamon & sea salt slowly – to taste.
- When all is blended and you’re happy with the consistency, add the dark chocolate chips & cacao nibs. Don’t blend, just mix with a spoon!
- Enjoy and try not eat it all at once!
*makes 10 servings
- Calories 156
- Carbs 13.8g
- Protein 11g
- Fat 5.9g
The whole recipe is 1,564 calories. Divide it as you please. I put most of it in the freezer!
…and then shamelessly defrosted it the next day