Recipes/ Snacks

Chocolate Peanut Butter Cookie Dough

Chocolate Peanut Butter Cookies

YES! A wholefood, nutrient dense, high protein snack free from protein powder, oil, flour, gluten, dairy, eggs! Enjoy as a protein ball raw or cookies as a protein cookie.

Wholefoods only (+ choc chips)
High protien (5.2g per ball)
Eat raw or cooked
Vegan + gluten free
Oil free
Flour free

Chocolate Peanut Butter Cookie Dough

Print Recipe
Serves: 20 Cooking Time: 40

Ingredients

  • 220g chickpeas (or 1 tin)
  • 220g cannellini beans (or 1 tin)
  • 2/3 cup peanut butter
  • 70g dried dates*
  • 1 cup almond meal
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips (I use Sweet William Chocolate)

Instructions

1

If cooking pre heat oven to 180 C or 350 F.

2

Soak dates in 1/2 cup water for 15mins.

3

Blitz dates and water until caramel like.

4

Add remaining ingredients except chocolate chips and blitz until smooth.

5

Refrigerate for 5-10mins. This cools the mixture to make it easier to roll into balls.

6

Remove from fridge and stir in chocolate chips. You can do this before refrigerating to get a chocolate swirl effect if you prefer.

7

For raw cookie dough roll into balls and store in the fridge.

8

To cook, roll into a ball and place on baking tray. Squish ball to make it flatter.

9

Cook in oven for 20mins or until tops start going golden brown.

Notes

*If you have a sweet tooth add more dates (30-50g or up to double extra - taste test before rolling into balls to make sure it's to your liking)

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