Trying to increase your protein intake and also have a huge sweet tooth like me? This edible cookie dough has you covered ! *Both allergen and vegan friendly.
There are many variations for different cookie doughs, but this recipe has two key ingredients that are the star of the show.
- Chickpeas-these legumes are packed with fiber and protein, to keep you satisfied for hours. They also have a very low glycemic index (GI) which will help to keep your blood sugars stabilized. *It is important to note that some people with peanut allergies also have sensitivities to other legumes, so it is important to speak with your doctor or dietitian abou what is safe for you.
- Sun Butter- If we’re being honest, I have only seen sun butter being used as a peanut butter alternative, and not for many other reasons. But don’t overlook the abundance of nutrients a jar carries, such as magnesium, vitamin E. Having enough magnesium in our body is what allows us to get a good night sleep, recover our muscles, and have a healthy digestion. Vitamin E is a powerful antioxidant that can help to reduce cell damage. Any nut butter can work for this recipe, but I have heard that sun butter is the most neutral flavor.
Cookie Dough
This edible cookie dough is both allergen and vegan friendly.
Equipment
- Food Processor
Ingredients
- 1 can Chickpeas
- ¼ cup Sun butter
- 3 tbsp Maple Syrup
- ½ tbsp Vanilla Extract
- 2 tbsp Coconut Milk
- 1 tsp Cinnamon
- 3 tbsp Oat Flour
- 1 pinch Salt
- ¼ cup Chocolate Chips
Instructions
- Add all ingredients except for the chocolate chips to the food processor, and pulse until desired texture is reached.
- Fold in chocolate chips.
- Transfer the dough to a bowl, and refrigerate for 20 minutes.
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