Almond Butter or Cashew Butter are good allergen friendly options in place of peanut butter.Regular peanut butter instead of peanut butter powder (but with no water, and less milk).Make White Bean cookie dough using dry or canned Cannellini Beans instead of the chickpeas.Alternative ingredients for Healthy Cookie Dough: If the mix is too hard, stir in some more almond milk. Place it in an airtight container and it should last 5 days in the fridge and up to 3 months in the freezer.įor the freezer option, I would recommend portioning out the dough into individual portion sizes and placing them in airtight containers or freezer-safe zipper bags. Raw cookie dough with chickpeas needs to be stored in the fridge or freezer. Or even press it into protein bars! To store Edible Protein Cookie Dough Since it’s made with chickpeas, peanut butter powder and protein powder, this low calorie cookie dough is perfect to amp up any other dessert you have!Īdd some extra coconut flour and roll it into protein balls How to serve Peanut Butter Powder Cookie Dough Add the coconut flour at the end along with the chocolate chips – this way you can avoid the risk of it turning into paste too.Use Mini chocolate chips so they won’t take over the texture of the cookie dough.Take off the skin from the chickpeas – it makes the dough a lot creamier like a dip.Tips for the best Protein Cookie Dough Recipe If possible, even lower the power so that you don’t end up with a liquid consistency. You can make raw protein chickpea cookie dough in a blender with the ‘pulse’ setting. To make edible chickpea cookie dough without a food processor
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