Protein Cookie Dough Dip

I'm one of those people that likes cookie dough better than cookies. I'm one of those people that buys premade cookie dough for the sole purpose of eating it raw. I know, you are too. 

So, I present to you egg free, gluten free, (can be made vegan), super versatile and delicious protein cookie dough (dip). 


I made it a snickerdoodle cookie dough, but you could easily change a few ingredients to make Chocolate Chip, Double Chocolate, Peanut Butter, White Chocolate Macadamia, etc. Run wild. The cookie dough is your oyster..er...you know what I mean. 

Ingredients:
  • 1 can chickpeas, rinsed and dried
  • 1 scoop protein powder of choice 
  • 1 tsp cinnamon*
  • 2 Tbsp unsweetened vanilla cashew milk
  • 1 tsp vanilla extract
  • 1 tsp imitation butter flavor
  • 2 Tbsp Walden farms Pancake Syrup
  • Additional sweetener to taste
  • 1 Tbsp cinnamon chips*

Directions:

1. Pour the rinsed and dried chickpeas into a food processor or blender. Add in the cashew milk and blend until smooth. 
2. Add in the protein powder and cinnamon and blend until thoroughly combined. 
3. Add in the flavorings, pancake syrup and sweetener and blend until smooth. 
4. Transfer the dough to a bowl and mix in the cinnamon chips. Optional: top with a sprinkle of cinnamon/stevia or cinnamon sugar! 






*Leave out the cinnamon for other flavor variations and substitute cinnamon chips for mix in of choice. Some ideas:

  • Use chocolate protein powder, substitue pancake syrup with Walden Farms chocolate syrup, substitue cinnamon chips for mini chocolate chips for a double chocolate cookie dough. 
  • Use vanilla protein powder, substitue cinnamon chips for mini chocolate chips for classic chocolate chip cookie dough. 
  • Use vanilla protein powder, substitute cinnamon chips for white chocolate chips and macadamia nuts for white chocolate macadamia nut cookie dough. 
  • Use peanut butter protein powder, substitute cinnamon chips for mini chocolate chips for peanut butter cookie dough. 
  • Use cinnamon protein powder (or vanilla + cinnamon), add 1/4 cup cashew milk, 1/4 cup oats, and raisins or mini chocolate chips for oatmeal cookie dough. 
Base "Dough"
The texture is thick and great! I didn't add much sweetener to mine, so you could definitely taste a little chickpea flavor but I didn't mind. Feel free to use as much or as little sweetner as you wish. 

Makes 4 servings. Macros per serving:
155 calories 2.3f/19.5c/12.5p

Have your cookie dough and eat it too. I won't tell. 

Comments

Post a Comment

Popular posts from this blog

Not Your Mother's Cookie Dough - Gluten Free, Sugar Free, Bean Free!

Image
You've seen edible cookie dough recipes all over the World Wide Web. You've some cookie dough with garbanzo beans, cookie dough with flour, dough with sugar, without sugar, maybe even with sweet potato. But, have you ever seen cookie dough with... Cauliflower. That's right, folks. I said cauliflower. And then I said "folks" which is weird. The idea popped into my head as I was thinking about the versatility of cauliflower! It's used as rice, as a mock mashed potato, as pizza crust, even added into smoothies! So what can't this vegetable do!? This recipe is SO SIMPLE, you have to try it! Not Your Mother's Cookie Dough Makes 2 generous servings. Ingredients: 210 g cauliflower, steamed then cooled 1/4 cup powdered peanut butter 1/2 tsp imitation butter flavor 1 tsp vanilla extract 1/4 tsp salt 2 tbsp almond milk sweetener to taste (I used approximately 1/4 - 1/2 cup erythritol)  2 tbsp mini chocolate chips (I used KNOW foo...
Read more

Gut Healthy Gummy Bears! Keto Friendly

Image
Team Sour or Team Sweet? I'm team sour all the way! These gummies are surprisingly easy to make if you have a gummy bear mold (they're very inexpensive on amazon!) and they have the gut-health benefits of prebiotic fiber and gelatin! First they're sour, then they're sweet. Ingredients: 40g VitaFiber IMO syrup  1 tbsp gelatin liquid stevia to taste (I used orange stevia) 1/2 cup water Directions: Heat the mixture on the stove until bubbling.  Use the dropper to fill the gummy bear molds.  Place in fridge until set.  Just before eating, toss the gummy bears in a mixture of citric acid powder, and granulated sweetener of choice (I used a monk fruit/erythritol blend).  Voila! Sour gummies! 
Read more

Keto Meringues! Sugar Free!

Image
I recently had the idea to make Meringue cookies and my curiosity was piqued at the idea of making sugar free meringue cookies. I wondered if it would work!  3 calories a piece?! I'll take 10!  I took to Google, and to my surprise there were recipes with Splenda, erythritol, stevia and beyond! I decided to try my hand at sugar free meringues with an erythritol based sweetener I just purchased recently. The brand is Swerve and I purchased it from Luckyvitamin.com. It claims to have no aftertaste! Meringues can be a bit tricky to set up due to humidity and given that it was a hot August day in North Carolina, I think they turned out pretty well! The texture was good on most of them but a few of them were still a bit soft in the middle.  Factors working against me: I didn't have enough egg whites I didn't have cream of tartar I was attempting sugar free I didn't have parchment paper Humidity You may be thinking, why even bother? Well, I don...
Read more