Chickpea Cookie Dough

Who doesn’t love cookie dough??? Why can’t we have our cookie dough, and eat it too- without the risk of salmonella from raw eggs, and without the flour or high sugar content of regular cookie dough? NOW WE CAN! This chickpea cookie dough recipe tastes just as decadent as the real thing, with half the sugar and double the fiber! Try stevia, golden monkfruit, or Lily’s Chocolate Chips to cut the sugar as much as possible, or try a combination of sugar, monkfruit, and regular or low sugar chocolate chips to fit your taste and preference.

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Ingredients:  

  • 2 cans chickpeas (garbanzo beans)

  • 2tsp vanilla extract

  • 1/2c peanut butter (I use unsweetened)

  • 2 tbsp granulated sugar or 1 Tbsp Stevia

  • 1/2c brown sugar or Golden Monkfruit Sweetener* for a lower sugar option

  • 2Tbsp unsweetened vanilla almond milk or other liquid (if needed for consistency)

  • 1c semi-sweet chocolate chips- I use Lily’s Stevia Sweetened Chocolate Chips* (can be found on Amazon or at Whole Foods)

Directions:  

Remove the skins of the chickpeas. This takes a while, but trust me- it’s worth it! Place chickpeas, peanut butter, sugar, and vanilla extract in a food processor or blender. Blend until smooth, adding almond milk if needed to reach the consistency of cookie dough. Once blended until smooth, add to a bowl and fold in chocolate chips. Serve with apple slices or vanilla wafers. 

*Standard Disclosure: To help you choose healthy, high quality products, I test hundreds of foods and ingredients each year. Some of the products I recommend are affiliate links, meaning at no additional cost to you, I will receive compensation if you click and make a purchase.

Snacks, Party FoodEmily FishDip, Gluten free, Super Bowl food, Chickpeas, Super Bowl, beans, Snacks, Garbanzo beans, Dessert, VegetarianComment