Chocolate Chip-Chickpea Cookie Dough
This recipe sounds weird but it is so delicious – you would never guess that it is made from garbanzo beans (aka chickpeas)!
This cookie dough is safe to eat raw because it doesn’t contain eggs.
One of the things that’s awesome about this recipe (besides the fact it’s healthier and delicious) is that you can experiment with it to make it your own.
Try swapping out the nut butter, adding some oats or flaxseed (start with ⅛ cup and add more until you get the desired consistency) or using honey or coconut sugar instead of maple syrup. It’s so good!
Ingredients:
- 1 15-oz. can low sodium chickpeas, rinsed well and patted very dry
- ⅓ cup natural almond or peanut butter (smooth, not crunchy)
- ¼ cup organic maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
- ⅓ cup vegan chocolate chips
Instructions
Place the first 5 ingredients in a food processor or high-speed blender and blend until well-mixed.
Scrape into a bowl, and stir in the chocolate chips.
Form into small balls and smash to resemble a cookie (or enjoy them as little cookie dough balls)!
You can eat this straight from the bowl with a spoon or make cookie dough balls from it and store them in the fridge for when you want a sweet snack.
