A sweet treat that satisfies your chocolate chip cookie dough obsession while keeping your nutrition in check? Yum… yes, please! These Chocolate Chip Cookie Dough Truffles are the perfect balance of decadence and smart ingredients. Made with chickpeas for a sneaky dose of protein and fiber, plus a touch of powdered peanut butter (lower in fat!) and vanilla protein powder, this recipe delivers big on flavor. Whether you enjoy them on their own or coat them in a rich chocolate layer, these truffles will quickly become a go-to snack for your sweet tooth.
Chocolate Chip Cookie Dough Truffles
618 CALS | 56P | 82C | 14F (entire cookie dough recipe without chocolate coating)
Ingredients
- 1/2 c (130g) chickpeas
- 1.5 scoops (45g) vanilla protein powder
- 2 tbsp (12g) PB2 powdered peanut butter
- 2 tbsp (30mL) Walden Farms pancake syrup
- 2 tbsp (14g) coconut flour
- 1 tbsp imitation vanilla
- 1 tbsp Stevia or 0-Cal sweetener
- 2 tbsp (28g) mini chocolate chips
Optional Chocolate Coating
- Option 1: Melt 2 tbsp (28g) chocolate chips with 1 tbsp (15mL) milk.
- Option 2: Mix 1/2 scoop of protein powder with 2 tbsp (30mL) fat-free evaporated milk and 1 tbsp (5g) cocoa powder.
Directions
- Rinse chickpeas under cold water before microwaving for 2 minutes. Remove from microwave and re-rinse them before adding to food processor. This helps remove some of the chickpea flavor.
- Blend all dough ingredients together using a food processor, except chocolate chips.
- Remove blade, add chocolate chips, and hand stir. If your dough isn’t sweet enough, you can stir in an additional sweetener by hand.
- Refrigerate for at least an hour or freeze for 20-30 minutes. Once the dough has chilled, you can form it into balls.
- Dip the cookie dough balls into the chocolate or pour the chocolate over the top. Freeze until ready to eat.
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