Protein Cookie Dough

No-Bake Protein Cookie Dough: A Guilt-Free Sweet Treat

Ingredients

• 400g unsalted chickpeas
• 80g Tony Ferguson Almond Butter
• 2 tbsp liquid sweetener of choice
• 2 tsp vanilla extract
• 80g Tony Ferguson Plant-Based Protein Powder
• 60g Tony Ferguson Xylitol
• 60g coconut flour
• 60g sugar-free chocolate chips

Directions

1. Add the chickpeas to a high-speed food processor and blend for 30-45 seconds until smooth.
2. Add the Tony Ferguson Almond Butter, liquid sweetener, and vanilla extract. Blend for an additional 30-45 seconds until completely mixed and lump-free.
3. Add the Tony Ferguson Plant-Based Protein Powder, Tony Ferguson Xylitol, and coconut flour. Pulse and blend for another 30 seconds until the mixture resembles cookie dough.
4. Remove the blade and fold in the chocolate chips with a spatula.
5. Enjoy the cookie dough immediately, or add it to an airtight mason jar or container and refrigerate for up to 1 week.

This protein cookie dough is a tasty and satisfying dessert that’s packed with protein and fibre. The chickpeas and protein powder provide a good amount of protein, while the almond butter and coconut flour add flavour and texture. The chocolate chips add a touch of sweetness, and you can adjust the sweetness level to your taste by using your preferred liquid sweetener. Give this cookie dough a try and let us know what you think!