What is it about cookie dough that is so tempting? When I was young, my amazing Mom would make cookies for us. I remember how I would snag the spoon or the blender and eat the dough before it made it into the oven. Even aside from the raw eggs (hello salmonella), it just isn’t a great option. There is so much sugar, white flour, and butter in a regular cookie dough, and that isn’t an ideal choice.
Once I found that chickpeas could serve as a base of this treat, I was completely in love! Chickpeas (also known as garbanzo beans) are high in protein and fiber!
Chocolate Chip “Cookie Dough”
Start with a 15 oz can of chickpeas in a food processor
1/4 cup almond butter
1 Tsp vanilla
A splash of almond milk (or mil of your choice) and blend into a smooth consistency.
1 TBS maple syrup (or your choice of sweetener)
2 TBS oat flour
Chocolate chips to taste!
(I like to eat it cold with a spoon!) Enjoy!
With my love,
Dr. Monique Middlekauff
About the Author
Dr. Monique Middlekauff is a Registered Clinical Exercise Physiologist (RCEP) through the American College of Sports Medicine (ACSM), and a Certified Strength and Conditioning Specialist (CSCS) through the National Strength and Conditioning Association (NSCA). She has been a certified personal trainer with the NSCA, ACSM, and the National Academy of Sports Medicine (NASM) for over 10 years. Monique is certified in Advanced Cardiac Life Support (ACLS), and is an Exercise is Medicine Level 3 credentialed provider. Monique works for a major health system in Idaho. Her goal is to pursue health and overall well being through evidence-based practice. Physical wellness comes in many forms, and she seeks to celebrate where you are, and challenge you to be better! Find more information about Monique at www.MoniqueMiddlekauff.com