High Protein, Low Fat Cookie Dough(GF)Course: Breakfast
7 Medjool dates (soaked & pitted) about 90 grams
1 tbsp maple syrup
2 cups or 1 can of chick peas (rinsed & washed)
1/2 cup rolled oats (I used GF)
1/2 cup defatted peanut butter powder
1/4 unsweetened plant milk + 1 tbsp (to help with blending)
1 tbsp PB butter or any nut butter of your choice
1/4 cup dark vegan chocolate chips + 1 tbsp to add on top
1 tbsp vanilla extract
pinch of salt
- Toss all ingredients in a food processor and blend till smooth. Or you can use Vitamix. If you use Vitamix, you have to be patient and keep pushing down on the batter for it to blend smoothly! Add additional table spoon of plant milk to help with blending.
- Once dough is blended smoothly, it might get warm, allow it to cool down before adding chocolate chips otherwise they’ll start to melt and mix. Use an ice cream scoop to form a ball one by one and line them on a lined baking tray. Freeze for 30 mins to an hour before eating. I find they taste better once cooled!
- They can be stored in the fridge for up to a week or can easily freeze.