Chocolate Chip-Chickpea Cookie Dough 

Chocolate Chip-Chickpea Cookie Dough 

Chocolate Chip-Chickpea Cookie Dough 

(makes 4 servings) 

 

Ingredients

  • 1 15-oz. (400 g) can of low sodium chickpeas, rinsed well and patted very dry
  • ⅓ cup (80 g) natural almond or peanut butter (smooth, not crunchy)
  • ¼ cup (60 ml) organic maple syrup
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ⅓ cup (60 g) vegan chocolate chips

 

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 (option: melt the chips and stir in).

 

This will keep 3-4 days in the refrigerator, if it lasts that long!



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