This high protein no bake edible cookie dough recipe is a must have in your recipe repertoire!
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IN THIS VIDEO
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MY PLANTBASED ESSENTIALS
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Made from chickpeas and a few wholesome ingredients including highprotein PBFit peanut butter for an extra protein boost. See below for the full recipe + instructions.

I easily make this every other week and just keep in the freezer for when that sweet tooth hits.

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RECIPE + INSTRUCTIONS:
2 cans chickpeas (drained and rinsed)
1/2 cup peanut butter (I used PBFit for extra protein)
1/3 cup maple syrup or agave honey
2 tsp vanilla extract
1/2 tsp baking soda (yes I know we aren't baking them but it gives it a cookie taste!)
pinch of sea salt
1/2 cup vegan chocolate chips (or you can do what I did hear and use my 3 ingredient easy homemade chocolate, broken up into chunks:    • Irresistible Vegan Chocolate Bars: Ea...  )

1. Mix all ingredients in a blender until you have a nice dough texture, make sure to scrape down the sides.
2. Mix in your chocolate chips/chunks
3. Optional roll into single serve balls

Keeps in the fridge for 34 days or in the freezer for 12 months


⏰ Time Stamp ⏰
0:00 Intro
0:44 Ingredients for high protein edible cookie dough
0:54 Combine all ingredients in a blender (except your chocolate)
2:05 Blend until smooth, making sure to scrape down the sides as you go
2:28 Transfer to a container of your choice
2:49 Mix in your chocolate chips/chunks
2:55 Final result of high protein chickpea edible cookie dough


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