Recipes

Vegan Cookie Dough Cups

­čŹ¬┬áThis secretly healthy no-bake┬ácookie dough may just be your new best friend.

­čÜĘPre-packaged cookie batter is loaded with refined sugars, unhealthy fats and questionable ingredients — all the things that make us crave more┬áunhealthy foods. So it’s time for an alternative that is┬ájust as┬átasty and totally satisfying.

­čîč┬áThe star ingredient in this recipe,┬áchickpeas┬á(aka garbanzo beans), provides for an excellent source of protein and fiber – making it a guilt free treat.

 

 

Yield/Serving

5

Macros

Serving Size: 1 serving
  • Protein - 8.7 g
  • Carbs - 20.9 g
  • Fat - 15.9 g

Ingredients

  • 1 can chickpeas, drained and skin removed
  • 1/2 cup nut butter of choice - peanut butter, almond butter, cashew butter
  • 1.5 teaspoons vanilla extract
  • 2 tablespoons granulated sweetener - stevia or monkfruit
  • 1/3 cup Lily's vegan chocolate baking chips

Cooking Utensils

  • food processer or blender
  • mixing bowl

Directions

  1. Combine chickpeas, nut butter, vanilla extract, and sweetener in a blender or food processor. Blend until it’s a fine puree. You may need to scrape down the sides every few minutes.
  2. Remove the dough mixture from the blender and place it in a mixing bowl. Add the chocolate chips and mix well.
  3. Serve with apple slices, gluten free pretzel sticks or eat it by the spoon ­čÖé

Additional Information

Approximate 237 calories per serving (using Paleo almond butter)

~ 1 fist carbs (5.5 grams fiber)

Calories may vary depending on brand of ingredients, substitutions and serving size.

Vegan, Dairy Free, Gluten Free

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