All-approved Protein Chickpea Brookies – GF, SF, V, Oil Free!

INGREDIENTS

• 1½ cup Chickpeas, Drained can (246g) or Cooked from dry (110g)

• ½ cup Unsweetened Applesauce, 120g

• 1 scoop Vanilla Protein Powder, 30g, about ⅓ cup

• 1 tsp Vanilla Extract

• 1 tsp Baking Powder

Brownie:

• 3 Tbsp Unsweetened Cocoa Powder, 15g

• 2 Tbsp Zero Calorie 1:1 Sugar Replacement, 24g

Cookie:

• ¼ cup Peanut Butter Powder, 24g

• 1½ Tbsp Chocolate Chips, Sugar free

INSTRUCTIONS

• Preheat oven to 350°F and grease 8” x 8” brownie pan or baking dish.

• Rinse chickpeas, place in a food processor and blend until coarse and grainy, about 10 seconds.

• Add in remaining common ingredients – applesauce, protein powder, vanilla and baking powder – and blend until smooth, scraping down the sides if necessary.

• Divide mixture into 2 bowls.

• Bowl 1 Cookie: Add peanut butter powder and chocolate chips, reserving few for the top, and fold.

• Bowl 2: Brownie: Add in cocoa powder and zero calorie sweetener and fold.

• Add large spoonfuls of batter into pan, alternating to make a pattern. Top with remaining chocolate chips.

• Bake for 20-22 minutes or until the top is set and slightly cracked. Toothpick inserted into the center should come out fully dry.

• Remove from oven and let cool completely.