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