Chickpea Chows

GF V SF May 10, 2023

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These "Chickpea Chows" as I call them are a no bake healthy cookie dough recipe. They evolved out of my Banana Bread Hummus Spread recipe, where I continued to add solids until I had a workable dough. They're naturally sweetened, filling, and a fun way to add more nutrients to your diet. For another edible cookie dough, see my Edible Protein Cookie Dough, or for another protein bean based dessert, you should make my Protein Brownie Bars. For other no bake bite sized snacks, check out my Trail Mix Balls, No Bake Energy Bites, or my Carrot Cake Energy Bites

- 15.5oz can (253 g) Chickpeas, drained and rinsed
- 2 tbsp (32 g) Natural peanut butter
- 3 medium (330 g) Banana, overripe
- 1 tsp (5 g) Liquid monk fruit
- 1/2 tsp (2.5 g) Almond extract
- 1/2 tsp (1.5 g) Cinnamon
- 1/4 tsp (1.5 g) Salt
- 1/2cup + 2tbsp (60 g) Powdered peanut butter
- 2 scoop (60 g) Whey protein powder, unflavored
- 2 scoop (60 g) Casein protein powder, unflavored
- 2/3 cup (60 g) Oat flour

1. In the following order, blend all ingredients together in a food processor - 15.5 oz can chickpeas (drained and rinsed), peanut butter, frozen bananas, liquid sweetener, almond extract, cinnamon, salt, powdered peanut butter, whey, casein, and oat flour

2. A slightly sticky cookie dough will have formed. Optionally, fold in some chopped chocolate (1/4 cup, 60 g). Freeze the food processor for about 15 minutes to harden the dough

3. Line a cookie sheet with parchment paper. Roll the dough into balls, and place on the sheet. Lightly wetting your hands helps to roll the dough without sticking. Refrigerate or freeze to harden the dough balls, then transfer to a Ziploc bag. Store in the fridge or freezer.

https://www.poormanprotein.com/recipes/chickpea-chows

Description

 These "Chickpea Chows" as I call them are a no bake healthy cookie dough recipe. They evolved out of my Banana Bread Hummus Spread recipe, where I continued to add solids until I had a workable dough. They're naturally sweetened, filling, and a fun way to add more nutrients to your diet. For another edible cookie dough, see my Edible Protein Cookie Dough, or for another protein bean based dessert, you should make my Protein Brownie Bars. For other no bake bite sized snacks, check out my Trail Mix Balls, No Bake Energy Bites, or my Carrot Cake Energy Bites

Time

Prep Time:

15 minutes

Rest Time:

15 minutes

Total Time:

30 minutes

Cost

Total Cost:

Cost per Serving:

$0.15

Ingredients

Serving(s)

15.5oz can Chickpeas, drained and rinsed
2 tbsp Natural peanut butter
3 medium Banana, overripe
1 tsp Liquid monk fruit
1/2 tsp Almond extract
1/2 tsp Cinnamon
1/4 tsp Salt
1/2cup + 2tbsp Powdered peanut butter
2 scoop Whey protein powder, unflavored
2 scoop Casein protein powder, unflavored
2/3 cup Oat flour

Instructions

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Pictures: Shown

1. In the following order, blend all ingredients together in a food processor - 15.5 oz can chickpeas (drained and rinsed), peanut butter, frozen bananas, liquid sweetener, almond extract, cinnamon, salt, powdered peanut butter, whey, casein, and oat flour


2. A slightly sticky cookie dough will have formed. Optionally, fold in some chopped chocolate (1/4 cup, 60 g). Freeze the food processor for about 15 minutes to harden the dough


3. Line a cookie sheet with parchment paper. Roll the dough into balls, and place on the sheet. Lightly wetting your hands helps to roll the dough without sticking. Refrigerate or freeze to harden the dough balls, then transfer to a Ziploc bag. Store in the fridge or freezer.

Nutrition Facts

------------------------------------------

Servings: 40

Serving Size: 1 piece
Calories: 45

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Total Fat: 1.0g (1 %)
 Saturated Fat: 0.2g (1 %)
 Polyunsaturated Fat: 0.2g
 Monounsaturated Fat: 0.4g
Cholesterol: 4mg (1 %)
Sodium: 38mg (2 %)
Total Carbohydrate: 5.1g (2 %)
 Fiber: 1.1g (4 %)
 Net Carbs: 4.0g
 Total Sugar: 1.5g
Protein: 4.1g (8 %)

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Vitamin B12: 0.08mcg (3 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 44mg (3 %)
Iron: 0.26mg (1 %)
Magnesium: 16mg (4 %)
Potassium: 82mg (2 %)

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Glycemic Index

:

37.4

Glycemic Load

:

1.8

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