This high-protein white bean cookie dough is a delicious and healthy treat that combines the creaminess of white beans with the sweetness of dates and the richness of peanut butter. Perfect for those looking for a guilt-free dessert or snack, this recipe is vegan-friendly and packed with protein. It's easy to make and can be enjoyed straight from the bowl or chilled for an even better texture. A must-try for anyone who loves dessert but...
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In a blender, combine the white beans, dates, milk, salt, and peanut butter. Blend until smooth.
Transfer the mixture to a mixing bowl.
Add the vanilla protein powder and chocolate chips or cacao nibs. Stir until well combined.
Cover and let the mixture rest in the refrigerator for 1 to 2 hours to enhance the texture and flavor (optional but recommended).
Use homemade oat milk for a creamier and more natural flavor.
Chilling the mixture in the refrigerator helps improve the texture and allows the flavors to meld together.
For a chunkier texture, reserve some chocolate chips or cacao nibs and fold them in after blending.
Can I use a different type of milk?
Yes, you can use any plant-based milk or regular milk depending on your dietary preferences.
Can I substitute the peanut butter?
Yes, almond butter or sunflower seed butter can be used as alternatives.
Do I need to chill the mixture?
Chilling is optional but recommended for better texture and flavor.
Can I use a different protein powder flavor?
Yes, you can experiment with different flavors like chocolate or unflavored protein powder.
Are canned white beans okay to use?
Yes, canned white beans work perfectly. Just make sure to rinse and drain them well.
