We all remember making cookies with our grandparents and parents when we were young. We remember licking the spatula clean of cookie dough. Hell, most of us would eat the cookie dough straight, even if it had raw egg. There are not many things in life better than a quality slab of cookie dough. BUT it comes with the price tag: poor macros. That is, until now. We've seemingly perfected a vegan version of Sugar Cookie Dough that you will love.
Unlike normal cookie dough, our recipe does not use any bleached flour. This is an ingredient high in carbs, but also something our bodies don't tend to do well with. We replaced the white flour with ground up chickpeas (garbanzo beans). Not sure what those are? Have you ever had hummus? Those are chickpeas. This serves as the basis for the cookie dough.
FIt Butters Cinnamon Sugar Cookie Cashew Almond Butter is the perfect nut butter to use for this awesome recipe. It already has the cinnamon sugar taste, which helps overcome the taste of the chickpeas. It mixes extremely well and has macros that we can all be happy about.
We combine FIt Butters with Nutrex's amazing plant-based protein Cinnamon Cookies. In fact, this is the same protein used in the FIt Butters Cinnamon Sugar Cookie spread! The use of this plant-based protein allows us to make the claim that this is 100% vegan.
There are no artificial ingredients used. We use vanilla extract for taste, but it's real vanilla extract. We also use sugar-free syrup to bring forward a sweetness without the added sugars you find in traditional cookie dough.
What you get at the end is an edible form of delicious cookie dough that can be devoured by 8 people. Add sprinkles for fun and excitement (and sweetness) or leave it plain. Either way you're going to love this Vegan Protein Sugar Cookie Dough recipe.
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MACROS (per serving)
Makes 8 Slices
Vegan Protein Sugar Cookie Dough
- 15 oz Chickpeas drained, smashed
- ¼ cup FIt Butters Cinnamon Sugar Cookie Cashew Almond Butter
- 2 scoops Nutrex Plant-Based Cinnamon Cookies Protein
- ¼ cup Unsweetened Almond Milk
- 2 tbsp Sugar-Free Syrup
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- ¼ cup Sprinkles
- Empty entire can of chickpeas (15oz) into food processor to give it a smooth-like texture.
- Transfer chickpeas to medium-sized bowl, add FIt Butter Cinnamon Sugar Cookie Cashew Almond Spread, Nutrex Plant-Based Cinnamon Cookies Protein and the remaining ingredients.
- Mix up ingredients, enjoy.