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
NOUVEAUTÉ!
La planche à découper
Notre planche à découper en bois de cerisier est un plaisir à regarder et à utiliser. Robuste, élégante et profondément satisfaisante au quotidien, elle est fabriquée à la main au Canada à partir d’un superbe bois de cerisier. Chaque planche est unique et développe une couleur plus riche avec le temps.
Elle passe naturellement de la cuisine à la table : pour servir, partager, rassembler et cuisiner, jour après jour.
Magasiner
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.
