Two-in-One Dessert: Chickpea Cookie Dough Frozen Yogurt
Nutritional Info
- Calories:
- 218
- Carbohydrates:
- 27 grams
- Fiber:
- 2 grams
- Protein:
- 8 grams
- Fat:
- 10 grams
Note: These values represent one serving of four.
Cookie dough ice cream is a fan favorite dessert, and one that coach Tim Landicho can’t get enough of.
“My take is that ice cream and cookie dough are NOT my weakness, because if we can approach ‘off-limits’ foods in the right way, it’s an opportunity to practice mindfulness, being present with the experience, and enjoying it,” says Landicho, who counts the sweet treat among his favorite desserts. “It’s all about being well-rounded and having a balanced diet.”
When the craving hits and you want something a little healthier, try this version. “If you want a little extra protein, a little extra fiber, this recipe has Greek yogurt, chickpeas, and oats–lots of good stuff,” Landicho explains.
This recipe, inspired by Landicho and created by Vanessa Rissetto, registered dietitian and CEO of Culina Health, gives you two dessert options. First, you’ll make some chickpea cookie dough balls, which come together really quickly.
Each cookie dough ball clocks in at 109 calories and 4 grams of fat. It’s safe to eat raw, but can also be baked off at 350 F for 10 to 12 minutes, just until the edges of the cookies have browned.
Save a couple of those dough balls and use them as mix-ins for frozen Greek yogurt. No ice-cream maker–only patience–is needed. The best part is that you’re eating natural ingredients, getting a pop of protein and probiotics in the process.
Enjoy!
Frozen Greek Yogurt with Chickpea Cookie Dough Chunks
- Serving
- 6
- Prep Time
- 15 min
- Freezer Time
- 2 hours
Ingredients
No-Bake Chickpea Cookie Dough
makes 12 dough balls
- 1 15-ounce chickpeas rinsed and drained
- ¼ cup creamy peanut butter
- ¼ cup quick oats
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- ½ cup chocolate chunks
Frozen Greek Yogurt
- 32 ounces plain full-fat greek yogurt
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- Pinch of sea salt
- 2 no-bake chickpea cookie dough balls
Directions
Cookie Dough
Add the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla in a food processor. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs. Taste the dough, and if you prefer it sweeter, add more maple syrup 1 teaspoon at a time.
Transfer the dough to a mixing bowl and fold in the chocolate chunks. Hand roll into 12 dough balls. Reserve two dough balls for the frozen Greek yogurt, storing them in the fridge until ready to use.
You can bake off the remaining dough balls into cookies, or freeze them for later in an airtight container.
Frozen Greek Yogurt
Combine yogurt, maple syrup, vanilla extract, and salt in a bowl and mix until combined.
Spread the mixture evenly into a loaf pan. Cover with foil, and place in the freezer. Stir every 30 minutes for 2 hours.
Break up the cookie dough mixture into bite-size chunks. The final time you stir, add in the cookie dough chunks. Freeze for 30 more minutes, scoop into a bowl, and serve!
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