When you’re craving something sweet, salty and chocolatey but want something that’s actually good for you, clean ingredient and protein focused. This snack is a great go to option! It’s filling, nutritious and can be made in just a few minutes with simple ingredients you can have always on hand!
It’s rich, creamy and sweet but healthy! This dish is made from garbanzo beans AKA chickpeas and mixed with a few other key ingredients. It seriously tastes great and yes just like that homemade chocolate chip cookie dough you had growing up!
Healthier, more fibrous and protein filled this is one snack you’ll love having on hand and that will keep feeling full and satisfied.
RECIPE INSPO
Inspired by wanting something sweet and treat-like but without the sugar overload you’d normally get from most things packaged. It’s something to look forward to after a meal that doesn’t cause bloating or more sugar cravings. Since it’s made with wholefoods it’s free from chemicals, preservatives and fillers so you can feel good about indulging in this!
If’ you’re looking for plant-based recipes with a protein boost – this is a great option. You can make this with or without protein and I love it both ways. For the times you want bit a little lower in calorie and not as filling, leave the protein out but when you want a treat to help meet your protein goals at the end of the day – add a scoop of your favorite protein powder in.
It’s a delicious recipe you can make in just a few minutes that requires almost no kitchen skills. So don’t worry if you have none, this is pretty basic! This healthier bean based version is way easier, not nearly as messy and much less time consuming -yet still tastes just as good!
HEALTH BENEFITS
Chickpeas are an amazing superfood. They contain roughly 14 grams of protein per cup, 12 grams of fiber and are loaded with essential nutrients like Selenium, Magnesium and B12. These nutrients can help regulate hormones, gut health, metabolism and provide overall health benefits.
Blood sugar has a direct effect on how our bodies function, how we digest food, lose weight and so much more. Eating foods like chickpea cookie dough that has protein and fiber in it versus cookie dough made white flour and refined sugars can help manage healthy blood sugar levels. Decreasing refined sugar intake can help reduce the sugar craving crash cycle and improve weight loss and fitness goals.
Another benefit of the chickpea cookie dough is that it is a whole food protein source and plant based for those looking to reduce animal products or are vegetarian/vegan as it is. It can be a treat you plan to eat to help meet your nutritional goals for the day. So if you are aiming to increase protein intake, having a serving of these could be a sweet way to up your protein and reach your daily target.
Fiber in meals is a key ingredient that helps support gut health, energy and feeling full and satisfied. This has protein and fiber in it giving you that extra feel good boost after indulging even though it’s gooey and sweet!
MAKE IT
I like making homemade baked or in this case no-bake snacks because you get to control what goes into them, adjust to your preferences and make them to your preferences. This recipe is made with a few ingredients that you can interchange with similar foods to make it your own. You can also add a protein powder to boost the protein amount, include flaxseed for a nutritional boost and swap maple syrup for honey if you prefer.
Ingredients
Chickpeas AKA Garbanzo beans, unsalted rinsed and drained
Peanut Butter, natural
Maple Syrup
Chocolate Chips, semisweet
Cinnamon
Sea Salt
Protein Powder *optional
Instructions
Drain and rinse chickpeas. Add the chickpeas to a food processor with maple syrup, vanilla and cinnamon. Pulse until well combined and peas are smoothie and creamy. Scape down the sides as you go for a even blend when you are done.
Once creamy and well blended, remove the blade and add the semi-sweet chocolate chips. Mix in well.
Transfer cookie dough to an airtight container, sprinkle with a hint of coarse Himalayan sea salt. Enjoy!
Variations
*Swap maple syrup for honey
*Swap cocoa nibs, dark chocolate for semi sweet chocolate chips
*Swap Peanut Butter for Almond Butter to decrease sugar
*Add Flaxseed for a nutritional boost
* Add a scoop of your favorite chocolate protein to the processor when blending for a brownie batter version (recipe coming soon)! Seriously so good and you get an extra boost of protein. You may need to add a tablespoon of water or extra maple syrup to the mix in addition if it is dry.
MEAL PREP
You can prep this dough ahead in several ways to plan ahead, save time and stay on track! You can even roll the dough into bite sized balls for portion control, grab and go and convenience!
Grab and Go
Roll cookie dough into bite sized balls and store them in snack baggies for the ultimate travel companion, lunch box dessert or to keep those portions in check!
What you need: snack size ziplock baggies or reusable bags, a sharpie or label and a cookie dough scoop, parchment paper. Using the scoop, place dough blobs onto the parchment paper leaving space in between each ball. Once all the dough is portioned out, roll each blob into nice round cookie dough balls. You can now portion about 3-4 per baggie and store in the fridge for up to 6 days. You could also freeze them to keep on hand longer. Just pop a bag out an hour before enjoying it. Depending on your freezer, the room temp and size of bites thawing times may vary. Enjoy!
Freeze Ahead
Since you’re already making a mess, stretch your time by doubling this recipe to get more out of it then divide into two even batches. Store the first batch in an airtight container in the fridge for up to 6 days. Then place the second half of the doubled batch into a freezer safe container and store for up to two months in the freezer for best quality. Doubling your recipes and freezing for later is a great way to stock up for beach days, travel and to save time in the long run!
Ice cream Swap
Divide the cookie dough and freezer in small freezer safe containers. Thaw the container about 15 minutes. It is quite thick so just make sure it’s a desirable consistency. Thawing times will vary depending on the serving, container used. room temperate and amount of dough.
Ingredients
- 1 Can Chickpeas, rinsed and drained
- 1/4 C Peanut Butter, Natural
- 1/4-1/2C Semi Sweet Chocolate chips depending how chocolaty you want it
- 2-3 TBL Maple Syrup
- 1.5 Tsp Vanilla
- Himalayan Sea Salt to Taste
- Cinnamon, optional, a pinch to taste
Instructions
- Drain and rinse chickpeas, shake excess water
- Add all ingredients except chocolate chips to a food processor
- Place lid on and blend on the pulse setting until beans are smooth.
- Once smooth add in chocolate chips and pulse once or twice more to
Notes
*To roll into bites be sure to use the pulse setting and not to over blend into a thin consistency. You want it on the thicker side so the balls stick into form.
Please not Nutrition Facts are an estimate.