Of which 2.7 g sugars and 1 g saturated fat.
No-added-sugar version: 90 kcal and 1.1 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Vitamin E (almond)
Allergens peanuts, milk, tree nuts
Cookie dough cookies
They taste like raw dough, but they're made to be baked.
Ingredients
- 90 g (3¼ oz) cooked chickpeas, drained
- 24 g (¾ oz) powdered peanut butter — or 1 heaping tbsp peanut butter
- 25 g (1 oz) cookie or vanilla protein powder
- 30 ml (2 tbsp) unsweetened almond milk
- 1 pinch salt (1 g)
- 25 g (1 oz) dark chocolate chips — no added sugar: sugar-free dark chocolate chips
Method
- If using powdered peanut butter, mix it first with a little water until you have a thick paste.
- In a food processor, combine the chickpeas, peanut paste, protein powder, almond milk and salt — everything except the chocolate.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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