Isopure Protein Cookie Dough Spread
The Macro Chef
INGREDIENTS
| Chickpeas, drained and rinsed* | 1 can (260g) |
| Isopure Zero Carb, Creamy Vanilla | 3 scoops (93g) |
| Coconut flour | ¼ cup + 2 tbsp. (70g) |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
| Creamy peanut butter | 6 tbsp (96g) |
| Sugar free maple syrup (or other preferred liquid sweetener) | 1 cup |
| Dark unsweetened chocolate chips | ½ cup |
INSTRUCTIONS
Add all ingredients except for chocolate chips to a food processor. Process until smooth.
Once completely combined. Add chocolate chips and pulse a few times until incorporated.
Place cookie dough in a sealed container and store in the refrigerator for up to a week.
Notes
*Weight is for chickpeas after they have been drained and rinsed. Can also use garbanzo beans which are the same as chickpeas.
**Any other nut butter can be substituted for peanut butter. Almond butter, cashew butter, sunflower seed butter, etc
Serving Size: 2 tbsp
90 Cals*
4g Fat
9g Carbs
5g Protein
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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