Peanut Butter - Protein - Dark Chocolate Chunk Cookie Dough
About six years ago, when I began really getting into my healthy eating journey, I discovered the miraculous power of one of the most underrated (in my opinion) foods. Some call it the garbanzo bean, some call it the chickpea. Me? I call it delicious.
It seems like no matter what I am craving, a single can of these glorious little legumes can be made into a snack that always does the trick.
Needing something to go with your tortilla chips? Toss them in the food processor with some lemon juice and spices for a delicious homemade hummus. Have a sweet tooth? Douse them in a little honey, cinnamon and oil and pop them into the oven for a bit. Is your salad a little bland? Toss a handful of these babies on top just to mix things up.
Among many things, chickpeas are packed with fiber to aid digestion, choline to help with muscle movement and selenium to aid the liver. Bonus--when they are only .88 cents a can at your local grocery store, how can you possibly pass them up?
Most recently, however, I learned that chickpeas are also a great substitute for baking. When doing a little research online, I found a plethora of recipes for chickpea cookie dough. Meaning, no eggs, no worry, no guilt. And, oh yeah, um--YUM!
After reading through a handful of different recipes, I decided that I would try and come up with my own variation. While I like regular chocolate chips, you know dark chocolate is my thing--the higher the percentage of cacao the better. And why go with chips, when you can get chunks--am I right?
Because going to the store on a weekend was a bad idea, I wasn't fully prepared for any of the full recipes. So, looking through my pantry and seeing what I had to work with, I came up with the following--and boy oh boy was it fantastic.
So go ahead, try it out, and mix it up to fit your own tastes as well--different strokes! I hope you enjoy.
- 1 can drained and rinsed chickpeas (I actually took the time to de-shell each individual pea. I'm not sure how much of a difference it makes, but beware, it is time consuming)
- 3/4 scoop vanilla protein powder (I used GNC)
- Approx. 1/4 cup maple syrup or honey
- 1/2 cup of creamy natural peanut butter
- Splash of unsweetened vanilla almond milk
- Splash of real Mexican vanilla
- Mediterranean sea salt to taste
- 1/4 bag Private Selection 62% dark chocolate chunks
- After de-shelling each chick pea, rinse and dry with a paper towel.
- Toss into food processor and blend until they are a creamy consistency.
- Add in all the other ingredients except the chocolate chunks.
- Once everything is blended to your liking gently fold in the chocolate chunks.
- Chill for a bit in the refrigerator and then enjoy!