This chickpea cookie dough tastes decadent and rich but is protein-packed and 100% guilt-free! High in fiber, full of plant-based protein, and sweetened with dates, it's the perfect way to cure your cookie dough cravings while sticking to a wholesome diet.
Cookies & Cream Chickpea Cookie Dough
We flavored ours with PlantFusion’s cookies and cream plant-based protein powder for the ultimate creamy taste, but you can use any flavor you wish! Here's what goes into it:
Ingredients:
- 3/4 cup rolled oats (processed into oat flour)
- 1 can chickpeas (drained and rinsed)
- 1 scoop Cookies and Cream PlantFusion Complete Protein (or any flavor you like!)
- 3 Medjool dates (pitted)
- 1/4 cup plant-based milk (add more as needed)
- Pinch of baking soda (optional, for that cookie dough flavor)
- 1/4 cup chocolate chunks (optional)
- Pinch of sea salt (optional)
- Mini Oreos (for topping, optional)
Instructions:
- Make the oat flour: In a food processor, pulse the rolled oats until they turn into a fine flour.
- Add the chickpeas: Drain and rinse the chickpeas before adding them to the food processor. Blend until smooth and creamy.
- Incorporate the protein: Add the cookies and cream protein powder (or your choice of protein) to the mix. Blend again until combined.
- Sweeten with dates: Toss in the pitted dates, and pulse until they are well mixed into the dough. This gives a natural sweetness and a chewy texture.
- Add the milk: Pour in 1/4 cup of plant-based milk to help bring everything together. You may need more or less depending on the consistency you prefer.
- Season with baking soda and salt: This step is optional, but a pinch of baking soda adds a classic cookie dough taste. You can also add a pinch of salt to enhance the flavors.
- Blend until smooth: Process everything until it reaches a thick, cookie dough-like consistency. If it feels too dry, add a bit more milk.
- Add in the cookies: Crumble a few mini Oreos into the dough and pulse again to distribute the cookies throughout the dough.
- Serve and enjoy: Scoop the dough into a bowl and top with more mini Oreos for an extra treat!
Why We Love This Recipe:
High in Fiber
Thanks to the chickpeas and oats, this recipe is loaded with fiber, which supports digestion and helps keep you fuller for longer.
Plant-Based Protein Boost
Whether you're using cookies and cream, vanilla, or chocolate protein, this cookie dough packs a punch of plant-based protein to support muscle recovery and keep energy levels steady.
Naturally Sweetened
No refined sugars here—Medjool dates add natural sweetness, plus a dose of potassium and fiber!
PlantFusion's Complete Protein
21g of the world’s best tasting plant-based, vegan protein powder that sustains energy, builds and repairs muscle, and is easy to digest.
This recipe is easy to whip up and can be stored in the fridge for a quick snack anytime. It's like having a spoonful of cookie dough straight from the bowl—without any of the guilt!
