Chocolate Chip Cookie Dough

Ingredients

• 4 oz canned garbanzo beans, drained well
• 30g Nuethix vanilla isoperfect
• 26g PB2
• 14g Lily’s sugar free chocolate chips

Directions

Add chickpeas to small food processor and run until smooth

Add in protein powder and pb2 then run food processor until well combined.  It will form a dough now

Top with chocolate chips

Refrigerate until chilled

Enjoy!

Macros

44.4P

37.1C

9F

This is a great way to get some easy macros in with very low volume and a fantastic sweet treat

Need more fats? Use real nut butter instead of PB2