A sweet indulgent treat that’s filling, supports a healthy gut and glowing skin plus fills you up in a good way- is this unique Protein Pumpkin Cookie Dough. Unlike traditional cookie dough with refined flour and sugar this dough is made with all natural sweeteners and beans instead, making it an amazing anti-inflammatory treat you will love to indulge in. And since it’s pumpkin season it’s a great and fun way to add in that seasonal produce and reap the glowing skin benefits from it!
Recipe Inspo
I started making this cookie dough as a healthy option for both a sweet treat and a snack that’s protein filled. With that same texture and chocolatey taste from the traditional cookie dough you love, except it’s filling, protein packed and loaded with essentials to fuel your day! With unrefined sugar and flours, no eggs or dairy it’ safe to eat by the spoonful and it’s actually good for you! It’s perfect for a sweet dessert or a mid day snack because it gives you a good energy boost and is filling without any sugar rush or crashes.
Make it
INGREDIENTS/SUPPLIES
- Food Processor – this is the better option for blending the beans to a good consistency but a decent blender will also work
- Garbanzo Beans – these are the main ingredient and give this recipe it’s texture, if you want quick and easy as I always do with this recipe, canned beans are the way to go -you can find them with the other canned beans. Chickpeas are another name for them, either and both work great
- Pumpkin – Pure Canned Pumpkin Puree is what you’re looking for here
- Peanut Butter – all natural and organic peanut butter is what I used but any peanut butter will work
- Pumpkin Pie Spice – using this spice is a great way to bring that fall flavor to this dough and I really think it’s the nutmeg so if you just have nutmeg that will work great alone
- Cinnamon – another key spice, you can skip if you just want to double up on the pumpkin pie spice or vice versa
- Vanilla – use pure vanilla of best quality and flavor but any will work
- Honey – this adds that sweet flavor buy local for best health benefits
- Protein Powder – last but not least is a good protein powder to boost the protein content. I used unflavored pea protein, you can use what you have as I think vanilla would work great too. You may want to skip the vanilla and taste test before adding that in just to see that you still have the pumpkin spice flavor you’re going for
INSTRUCTIONS
The best part about this dish is it’s a one “bowl” kind of mess and it only takes about 5 minutes to make! Hello healthy comfort and no fuss clean up!
- Start by draining the garbanzo beans and give them a good rinse. I like to just toss them in a colander over the sink – this one works amazing for all the things meal prep as it’s collapsible and extends over the sink for hands free use.
- Next, Dump them into the processor, add everything else except the chocolate chips.
- Blend about 20 seconds scrape down sides. At this point it should be somewhat smooth. Continue to blend on the pulse setting so that it doesn’t turn to mush. Continue to blend down until you reach the desired consistency that you want. I like mine smooth but with some texture, so I leave some of the beans a little chunky.
- Then remove blade and stir in chocolate chips. Mix well.
- Grab a spoon and enjoy!
STORING
This stores well in the fridge up to about 5 days for best quality! Simply scrape into a storage container – I like to use my glass meal prep bowls for a big batch or for portion sizes and grab and go I use the small reusable containers.
To Freeze – simply place in a freezer safe container, remove any air if possible then place a lid on. Make sure to add a label. Simply keep in freezer up to 2 months for best quality. I highly doubt it will be in there longer!
VARIATIONS
For a creamier blend – you can skip the protein powder as it gives it more of a gritty texture
For a peanut butter swap – try almond butter and add a little olive oil if it’s too dry as almond butter is usually less oily then peanut butter
For a vegan option swap the honey for maple syrup
For more of a Pumpkin Flavor use less vanilla or omit all together
Ingredients
- 1C Pure Pumpkin Puree
- 1/2C Peanut Butter, Natural
- 1 Can Garbanzo Beans, Rinsed and Drained
- 1/4C Honey - see notes
- 1 Tsp Cinnamon
- 1 Tsp Pumpkin Pie Spice
- 1 Scoop Protein Powder
- 2Tsp Vanilla
- About 1/2C Semi Sweet Chocolate Chips
Instructions
- Start by draining the garbanzo beans and give them a good rinse. I like to just toss them in a colander over the sink - this one works amazing for all the things meal prep as it's collapsible and extends over the sink for hands free use.
- Next, Dump them into the processor, add everything else except the chocolate chips.
- Blend about 20 seconds scrape down sides. At this point it should be somewhat smooth. Continue to blend on the pulse setting so that it doesn't turn to mush. Continue to blend down until you reach the desired consistency that you want. I like mine smooth but with some texture, so I leave some of the beans a little chunky.
- Then remove blade and stir in chocolate chips. Mix well.
- Grab a spoon and enjoy!
Notes
For Sweetness - I will use a little under 1/4C Honey as I don't like it too sweet, use what you like but not too much more then 1/4C because you don't want it too sugary
For More of a Pumpkin Flavor - you can use a little less vanilla
For the Protein Powder - I use a Plant Based Organic Pea Protein Powder, Unflavored so it's bland but works great in my recipes. You can use a Vanilla Protein Powder if that's what you have just omit the vanilla at first to see if you like the flavor or you can add it in and add more pumpkin pie spice if it's not pumpkiny enough
Pumpkin Pie Spice- If you don't have pumpkin pie spice you can use nutmeg or a blend of nutmeg, cloves and ginger