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Chickpea cookie dough

• Linzi Pucino

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Serves 10

Easy

Prep: 5 mins

plus 15 mins chilling

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These protein-packed bites come together in minutes and can be kept in the fridge for midweek snacking

High protein

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Try our chickpea cookie dough, then try vegan energy balls, vegan eton mess, vegan chocolate cookies or vegan shortbread biscuits.

Add chopped nuts or use white choc chips instead, if you like.

Switch up the cashew butter to peanut or almond if preferred.

Drizzle over some melted dark chocolate for a luxury finish.

HOW TO STORE

Store these in the fridge in an airtight container for up to three days.

HOW TO SERVE

Serve as an afternoon treat or post-workout snack.

Chickpea cookie dough recipe

Ingredients

Nutrition

• 50g rolled oats

• 400g tin of chickpeas

  drained and patted dry

• 4 tbsp vanilla protein powder

• 2 tbsp cashew butter

• 1 tbsp maple syrup

• 3 tbsp dark chocolate chips

Nutrition: per serving

• kcal112

• fat4.6g

• saturates1.6g

• carbs10.8g

• sugars2.3g

• fibre2.4g

• protein5.7g

  high

• salt0.02g

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Method

• step 1

  Put the oats in a food processor and blitz until smooth. Add the chickpeas, protein powder, cashew butter and maple syrup. Blitz again until smoothm then stir through the chocolate chips using a spatula.

• step 2

  Roll into balls the size of golf balls before placing on a lined baking tray. Chill for 15 mins before eating.

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Authors

Linzi Pucino

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