YOUR SOLIN GENERATED RECIPE
Chickpea Protein Cookie Dough with Vegan Protein Powder
Whipped chickpeas and vanilla protein powder blended into a smooth, edible dough, studded with dark chocolate chips for a rich, velvety finish.
INGREDIENTS
110g Canned Chickpeas (drained and rinsed)
40g Vegan Vanilla Protein Powder
12g Powdered Peanut Butter
15ml Sugar-free Maple Syrup
5g Vegan Mini Chocolate Chips
PREPARATION
Rinse the canned chickpeas thoroughly under cold water and pat them dry with a paper towel to remove as much moisture as possible.
Place the chickpeas into a food processor or high-speed blender and process until they reach a completely smooth, paste-like consistency.
Add the vegan vanilla protein powder, powdered peanut butter, and sugar-free maple syrup to the processor.
Pulse the mixture until all ingredients are fully incorporated and a thick, cookie-dough-like texture forms.
If the dough is too dry, add a teaspoon of water or unsweetened almond milk at a time until the desired consistency is reached.
Transfer the dough to a small bowl and fold in the vegan mini chocolate chips by hand.
Enjoy immediately or chill in the refrigerator for 20 minutes for a firmer texture.