Chickpea Cookie Dough
Recently, I always seem to need to satisfy my sweet tooth after a meal! Knowing this, I like to make quick, healthy desserts that will satisfy my cravings, like this cookie dough recipe… which is made with chickpeas! Yes, it’s the perfect texture for raw cookie dough, and it adds protein.
To make sure I didn’t taste the chickpeas, I added a banana and a pinch of cinnamon, and it’s honestly a SO good! It’s become my snack of choice these days!
- Servings: 2 to 4
- Preparation time: 10 minutes
- Refrigeration: 30 minutes
Ingredients
Cookie Dough
- 1 can 540 ml chickpeas, rinsed and drained
- 1/3 cup (80 ml) creamy peanut butter
- 1 mashed banana
- 2 tablespoons (30 ml) maple syrup
- 2 teaspoons (10 ml) vanilla
- 1/2 teaspoon (2.5 ml) salt
- 1 pinch cinnamon (optional)
- 1/2 cup (125 ml) dairy-free chocolate chips
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The cutting board
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Preparation
Cookie Dough
- Place all the cookie dough ingredients except the chocolate chips in a blender. Blend until very smooth.
- Pour the cookie dough mixture into a bowl and add the chocolate chips. Mix well and refrigerate for 30 minutes, or longer if desired.
Note
- I like to refrigerate the cookie dough to enjoy it cold. This step also makes it a little more solid.
