Two things we know and love, especially during the Fall: pumpkin and cookie dough. There really isn't a whole lot to say about this one other than it is amazing!
Pumpkin Chocolate Chip Protein Cookie Dough
-- Protein packed
-- Easy to make
-- No sugar
-- Possibly better than store-bought cookie dough
Also, it is really good spread on toast or rice cakes. Or mixed into your oatmeal. Or, with a spoon straight from the bowl!
So, anyway, we hope you enjoy this one as much as we did. And, rumor has it these can be turned into cookies as well... which the recipe for that will also be coming soon. Enjoy!
1 can (260g) chickpeas, drained and rinsed*
2 scoops (68g) Macro Supps ONE Protein, vanilla ice cream
½ cup (56g) coconut flour
¼ cup (64g) peanut flour (PB Fit or PB2)
1/2 cup sugar free maple syrup
1/2 cup (120g) canned pumpkin puree
2 tbsp (20g) Swerve granular sweetener**
1 tsp vanilla extract
¼ tsp salt
½ cup dark chocolate chips
*Weight is for chickpeas after they have been drained and rinsed. Can also use garbanzo beans which are the same as chickpeas.
- Add all ingredients except for chocolate chips to a food processor. Process until smooth.
- Once completely combined. Add chocolate chips and pulse a few times until incorporated.
- Place cookie dough in a sealed container and store in the refrigerator for up to a week.
Yield: 25 servings, 2 tbsp or 35g
🍽Nutrition (per 2 tbsp): 75 calories, 5 protein, 9 carbs, 2 fat, 3 fiber, 4 sugar