Vegan Protein Cookie Dough
Ingredients
400g boiled chickpeas (cooked for 4 whistles without salt)
2 tbsp coconut milk
100g nut butter
6 tbsp jaggery liquid
1 tbsp vanilla extract
2 tbsp hemp seeds (or sunflower seeds or watermelon seeds soaked in water for an hour)
3 tbsp Mason & Co. cacao nibs
Serves
2-4
“We used to love licking the bowl when baking, it can be such a joyful moment that brings out our inner child!
This recipe aims to give you that nostalgic moment, without the uncomfortable feeling that can come from eating raw dough. This vegan cookie dough is healthy, yet feels indulgent - and is full of protein rich ingredients.”
What to do:
Drain the boiled chickpeas (they should be fully cool) and tip them into a food processor and pulse to form a dry crumbly paste.
Add in the nut butter, jaggery liquid, vanilla and coconut milk until everything incorporates and is a very smooth paste
Add in the hemp hearts (or other seed of your choice) and blitz for 10 seconds. Try and get hold of hemp seeds- grown in India, often organic and a fantastic source of protein. Our favourite brand is India Hemp & Co. You can use the code ‘copperandcloves’ to get a 10% discount at checkout.
Scoop the smooth blend into a bowl using a spatula to make sure you get all the last bits! Stir through the cacao nibs. We love using these cacao nibs from Mason & Co. because they’re organic, grown in India and they taste amazing!
A great way to eat this protein and fibre rich ‘cookie dough’ is to roll them into balls with your hands. Lay them out for your kids when they get home from school and watch them disappear in no time!
Meal prep tip: Roll out the cookie dough into balls and freeze them in batches of 4 in small dabbas. Grab the dabba in the morning and take to work as a snack or as pre or post workout fuel!
