Isopure Protein Cookie Dough Spread
Isopure Protein Cookie Dough Spread

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.

Isopure® Zero/Low Carb