This week was full of sweets…but so is my life. I just make them healthier because I need them to stay sane. Like this double chocolate chip cookie dough for example – it’s protein-packed and made with chickpeas but tastes like actual cookie dough (and is double chocolate…the way I like it). Doesn’t get much better than that!
There are many recipes out there these days for “edible cookie dough” or “protein cookie dough” and this will probably closely resemble a few of them. But mainly what I do on Pinterest is find recipes that look good and when I go to make them myself I just generate my own formula. I’m only able to do so because of all the practice I’ve had though. When I see an ingredients list for something, I’m good at just determining my own ratios of things, what to substitute or vary, and what I want to add in – just so I don’t have to have my phone out to look at a recipe while I’m cooking. It gets really dirty when I do that. (Currently my case is stained with bright yellow turmeric spots.) That’s not to say I never follow recipes though – occasionally something unfamiliar requires me to follow one so I don’t totally butcher it.
This recipe is pretty simple and can also be turned into protein balls (the one linked might actually be a little different but it’s all the same concept.) Protein balls are easy little things to grab when you really need to satisfy that sweet tooth, but I like portioning into larger cookie dough servings for a full dessert – which is one of my 6 or 7 meals each day.
Vegan Double Chocolate Chip Protein Cookie Dough
- 1 tbsp can chickpeas drained and rinsed
- 30 g chocolate protein powder plant-based
- 1/4 cup cocoa powder
- 1/4 cup date syrup maple syrup or honey if not vegan
- ~1/2 cup almond milk unsweetened*
- 1/4 tsp butter extract optional if strictly vegan or dairy-free
- 1 tsp vanilla extract
- 1/2 cup dairy free dark chocolate chips
Pour chickpeas into blender and process until mostly smooth - scrape down sides a few times.
Add milk and blend well until smooth and creamy.
Add remaining ingredients and process until fully incorporated - may need to scrape sides down several times in this process.
Stir in chocolate chips and store in airtight container in the fridge. I portion mine out ahead of time so I can grab one when I get home from work at night.
*Milk quantity varies by protein powder type and brand. Start with half a cup and if more is needed add 1 tbsp at a time until desired consistency is reached.
**I use Enjoy Life brand dairy free dark chocolate chips and ____ protein powder