Did someone say healthy cookie dough!??
I don’t know about you. But cookie dough was my favourite thing to bake and whip up growing up. If you are anything like me you’d jump straight at the chance to eat the batter straight out of the bowl. Well what if I told you that with this cookie mix, eating the batter straight out of the bowl is not only acceptable but totally encouraged. Not only can you make the recipe into squares, you can also turn the batter into little balls to top your smoothie bowls. Add to homemade ice cream, or turn it into a straight up cookie dip.
This recipe is super simple, low in sugar, and with an extra kick of protein. Pablo and I have been snacking on these bars for the past two years, and I think I can safely say it’s one of our favourite recipes. It literally feels like I’ve been tweaking at this recipe for forever. But I’m happy to finally share it with the world (Although, I’m definitely not the first. Or the last, to make healthy vegan cookie dough) These cookie dough squares are the perfect healthy snack to fit into your active lifestyle. Without giving up on any sweetness.
Well, what if I told you this cookie dough batter is made from chickpeas?
I know what you’re thinking: GROSS! But yes you heard me! And it’s one of those don’t knock it till you try it moments. Because it’s a serious game changer. I was super skeptical, because my only other experiences with blending chickpeas was to make hummus. So how on earth was it meant to taste like a cookie? But let me tell you these are crazy good.
The recipe is Vegan, and refined sugar free, made with wholesome ingredients. Feeling extra like me? Chop up a protein bar instead of chocolate chips and game changer for a post workout snack.
Cookie Dough Fudge Protein Squares:
1 cup of oats or oat flour(100g)
1 tbsp melted coconut oil
2 tbsp smooth peanut butter
3 tbsp maple syrup
1 can of chickpeas (250g once drained)
1 tsp vanilla
1/2 sea salt
2/3 tbsp plant milk
1 chopped vegan protein bar ( I used Misfits chocolate orange)
Chocolate crackle topping:
1 Chocolate bar (I use a dark sugar free chocolate)
1 tbsp melted coconut oil
This recipe really couldn’t be simpler. Start by blending your oats into flour, if using whole oats, and set aside (skip this step if you have oat flour). In your blender or food processor, add your coconut oil, peanut butter, maple syrup, rinsed chickpeas, and vanilla. Blend until you achieve a smooth consistency. Add your mixture to a bowl and slowly fold in the flour. Add the plant milk to achieve that cookie dough consistency if the batter is too stiff. Fold in your chocolate chips or chopped protein Bar.
Line a square tin with baking paper. And press the mixture down into the tin. Leave to set in the freezer for five minutes while you prepare the chocolate topping. Chop your chocolate bar, and melt half of the bar in the microwave with the coconut oil. Melt the chocolate in ten second increments. Be careful not to burn the mixture. Add the rest of the chopped chocolate bar to the mixture and keep stirring until the chocolate has completely melted in.
Pour the chocolate over the top of the cookie dough batter and leave to set in the fridge. For around 20 minutes.
The trick to achieve nice squares, is to previously add your knife to boiling water before cutting each section.
I hope you guys love this healthy twist on cookie dough as much as I do!