Peanut Butter Chocolate Chip Cookie Dough

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Peanut Butter Chocolate Chip Cookie Dough

Here is one of my favorite foods to eat: Cookies! This chocolate chip cookie dough will join the healthier alternatives I have found on pinterest and google search in general. I have attempted to tweak this recipe twice and I want to make this one more time and update the recipe because I know third times the charm and this recipe has been high requested and long over due on my part and I apologize greatly again. 

Some notes on this baby:
  • vegan, protein filled
  • perfectly fine as a dip at room temperature
  • best if frozen (I actually require this)
  • better with ice cream (what else would you eat them with?)
  • can be flattened into a crust topped with your favorite fruits
yields approx. 2 1/2 cups (5-6 servings)

Need

  • food processor
  • spatula 
Note: I used the spatula a lot, so this is much needed, unless your not a weakling like me. 🙂

Ingredients

  • 1/2 cup cashews
  • 1/2 cup chocolate chips
  • 1 cup garbanzo beans 
  • 2 tbsp soymilk
  • 1 tbsp agave 
  • 1/4 cup wheat flour
  • 1/4 cup oats, uncooked
  • 1/3 cup chocolate fudge protein powder (any protein powder is ok)
  • 2 tbsp coconut sugar 

Directions

  1. With your food processor, mix the cashews, wheat flour, oats, coconut sugar, and protein powder. Add in the garbanzo beans until you get a thick consistency.
  2. Add in the wet ingredients (do not add in chocolate chips until last step). The consistency should get thicker by this step.
  3. You will want to remove the batter out the food processor and into a bowl to mix it better.
  4. Add in the chocolate chips.
  5. Roll into balls and freeze(must) until the dough is not doughy.
  6. Enjoy with ice cream! *
*I used banana ice cream with cinnamon.
Any questions, feel free to comment below! 🙂

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