Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and skins removed (or 1.5 cups almond flour)
- 2 scoops vanilla whey or plant-based protein powder
- 1/4 cup natural creamy almond butter or peanut butter
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2–3 tablespoons unsweetened almond milk (as needed)
- 1/4 cup dark chocolate chips or cacao nibs
Instructions
- Step 1: Prepare the Base – If using chickpeas, ensure they are thoroughly rinsed and patted dry. For the smoothest texture, take a few minutes to pinch the skins off the chickpeas. If you prefer using almond flour, simply measure it out and place it into a medium mixing bowl.
- Step 2: Blend the Ingredients – Place the chickpeas (or almond flour), protein powder, nut butter, sweetener, vanilla extract, and salt into a food processor. Pulse until the mixture is completely smooth. If the dough seems too crumbly or dry, add almond milk one tablespoon at a time until you reach your desired “cookie dough” consistency.
- Step 3: Add the Texture – Transfer the smooth mixture into a bowl. Use a spatula to gently fold in the dark chocolate chips or cacao nibs. This ensures the chocolate stays intact and provides a nice crunch in every bite.
- Step 4: Chill and Serve – While you can eat it immediately, placing the dough in the refrigerator for about 30 minutes allows the flavors to meld and the texture to firm up slightly. Serve it in small bowls or roll them into bite-sized balls.
- Cook Time: 10 minutes
- Diet: High Protein, Vegetarian, Gluten-Free, Vegan-Option