healthy edible cookie dough

Serving up some vegan and gluten-free edible cookie dough! Made without refined sugar, this tasty snack is high in protein and the perfect way to treat yourself. Who wants a scoop?

Makes: 6 Scoops (about 2 cups)
Prep Time: 10 Minutes


  • 1 15 oz. can chickpeas
  • ⅓ cup peanut butter
  • 2 tablespoons Svelte® French Vanilla Protein Shake
  • 2 tablespoons flaxseed meal
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • ½ cup mini chocolate chips or carob chips (vegan)


  1. Drain and rinse can of chickpeas well.
  2. Pat chickpeas dry, removing any excess skins that come off in the process.
  3. Mix chickpeas, peanut butter, Svelte® French Vanilla, flaxseed, maple syrup, coconut sugar, cinnamon, and salt together in a food processor or blender until well-combined.
  4. Move mixture to a bowl and stir in the mini chips.
  5. Store in the refrigerator for 3-5 days.



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