Snacks, Dessert
Kyla Scheese
Easy Chickpea Cookie Dough
Easy Chickpea Cookie Dough
Sauces/Dips
Kyla Scheese
Avocado Tahini Cream
Avocado Tahini Cream

pumpkin

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Frozen Chocolate Protein Cookies

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Fridge and pantry clean-outs always have me creating new recipes and combinations, and these little ‘cookies’ are no exception!

They’re really high in protein and fiber, and you can sprinkle any garnish on top that you like… powdered sugar, shredded coconut, chocolate chips, etc. Or you don’t have to add anything if that’s your style!

The collagen peptides are completely optional as well. Adding them won’t change the taste or texture of the cookies, but it will add some extra protein. Collagen is the most abundant protein in our bodies, and taking it is great for hair, skin, nails, joints, and even your gut. I use THESE ones!

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WHAT YOU’LL NEED:

  • 1/2 cup canned pumpkin

  • 2 scoops (1 serving) chocolate Nuzest protein powder

  • 2-3 TB coconut flour

  • 3 TB ground flax

  • 3 TB cocoa powder

  • Dash of maple syrup

  • Optional: 1 scoop collagen peptides

DIRECTIONS:

  1. Mix all of the ingredients together in a small mixing bowl. Add 2 TB of coconut flour to start, and gradually add in up to another TB until the batter consistency is only slightly sticky.

  2. Spoon rounded scoops of batter onto a baking sheet or plate lined with parchment paper. Flatten gently and sprinkle topping, if desired.

  3. Let cookies sit in the freezer for at least 1 hour. Enjoy!

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Pumpkin Cookie Dough Hummus

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I don’t know about you, but every time fall rolls around, I’m making a recipe like this at least once a week! It’s great any time of the year, but fall means ALL things pumpkin… right?

This recipe makes a “hummus” texture, but see the recipe below to turn it into pumpkin chickpea cookie dough in one easy step!

In hummus form, spreading it on a mini Western Bagel pumpkin bagel is DREAMY.

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What you’ll need:

  • 1 can chickpeas, rinsed & drained

  • 1 cup pumpkin purée

  • 1/4 cup nut butter

  • 3 TB maple syrup

  • 1/4 cup nut milk

  • splash of vanilla extract

  • generous sprinkling of cinnamon

  • dash of pumpkin pie spice & sea salt

  • optional: 1 scoop collagen peptides**

For a thicker consistency like chickpea cookie dough:

  • add up to 1/2 cup of coconut flour and/or ground flax (pictured is the texture without these)

Directions:

  1. Blend everything in a high speed blender or food processor & adjust any liquid, sweetener, thickener, etc. as needed.

  2. Stir in chocolate chips or other mix-ins & enjoy! Store in the fridge for up to one week.

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**Adding collagen peptides will not change the flavor or texture at all. It completely dissolves and will only add protein.

I use Further Food collagen; discount code FINDINGBALANCE!

If you’re unsure of what collagen is or does, I wrote a whole blog post about it and the benefits of taking it. READ IT HERE!