Is there anything in the world that’s better than cookie dough?
It’s definitely one of my favorite foods, but unfortunately, traditional cookie dough is not safe to eat due to the risk of salmonella – and also the fact that it’s not vegan!
So I searched to see what else is out there.
In my search, I found a version of edible cookie dough where chickpeas and peanut butter were added for a boost of energy!
Chickpeas are a vegan staple thanks to their protein content and the fact their liquid is a natural thickener.
Now before you say, “ew chickpeas?”, you can’t taste them! The dough isn’t as sweet as normal, but you’re not making this for a “sugar rush”; you’re making it to satisfy your sweet tooth without all the calories and sugar. And of course – indulge a little!
Before you begin, I recommend draining and rinsing the chickpeas and then placing them in a paper towel.
Then, you’ll want to take another piece of piece of paper towel and gently rub the top of the chickpeas, so that some of the skins come off. This will make a BIG difference in texture so you don’t have too many bits of skin in the dough (and it will ultimately make the dough smoother and enjoyable to eat). Think of it like “cookie dough hummus”. This is also fun to make with the kids (or big kids at heart)!
Not only do I love that this recipe has “real” ingredients, but I love that it’s meant to be eaten “raw”. And because there are no dairy or eggs in it, so you don’t have to worry about getting sick.
Happy baking and bon appetit!
1 cup rolled oats
One can of chickpeas, rinsed and drained
½ teaspoon of pure vanilla extract
¼ cup of real maple syrup
2 tablespoons of ground flax seed
½ cup of natural peanut butter
¼ cup of vegan chocolate chips
- Set aside a cookie sheet lined with parchment paper.
- In a food processor, pour the oats and pulse until a flour-like consistency appears.
- Add the remaining ingredients, except the chocolate chips. Pulse until all ingredients are blended and the mixture resembles a cookie dough batter.
- Transfer the mixture to a large mixing bowl; stir in the chocolate chips. Using a cookie scoop (or spoon), scoop out the mixture and shape into balls. Place the balls on the cookie sheet.
- Place in the refrigerator and chill for one hour. Once chilled, enjoy with a nice glass of your favorite plant-based milk!
Hot tip: I like using an ice cream scoop to portion out the cookie dough balls so they are equal size.
*Inspired by One Hungry Bunny.
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