It may sound weird but it is so delicious – you would never guess that it is made from chickpeas, and is always a big hit when I share with friends.
This cookie dough is safe to eat raw because it doesn’t contain eggs.
You can eat this straight from the bowl with a spoon, or make cookie dough balls from it, and store in the fridge. Personally, I scoop it into small containers about 2 tablespoons is plenty for a serving – my favorites are either with my cup of tea in the morning or for an energy boost in the afternoon I pair it with an apple.
Chocolate Chip-Chickpea Cookie Dough (makes 4 servings)
INGREDIENTS
1 15-oz can of 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 (I omit the salt)
⅓ cup vegan chocolate chips (I use dark chocolate chips)
INSTRUCTIONS
1 Place the first 5 ingredients in a food processor or high-speed blender and blend until well-mixed.
2 Scrape into a bowl, and stir in the chocolate chips (option: melt the chips and stir in).
This will keep 3-4 days in the refrigerator, IF it lasts that long!
*adapted from Vegan Raw
