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Healthy Cookie Dough

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Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can chickpeas
  • 1/4 cup natural peanut butter
  • 1/4 cup pure maple syrup
  • 1 1/2 tsp vanilla extract
  • 1/4 cup chocolate chips
  • 1-4 tbsp milk as needed

Equipment

  • 1 food processor
  • 1 Measuring Spoons
  • 1 Measuring Cups
  • 1 strainer

Method
 

  1. Drain and rinse chickpeas.
  2. Add all ingredients except chocolate chips to food processor and blend until smooth.
  3. If your mixture is too thick and still looks chunky, add 1 tbsp at a time of milk just to smooth out texture.
  4. Scoop into container with lid and top with chocolate chips, stirring in until fully incorporated.

Notes

  • You can peel chickpeas when draining if you want, but I personally don't notice very much difference in the finished texture.  I do remove any peels I see that are loose or coming off of the chickpeas when I dump them into the strainer.
  • Milk is optional and will depend on your cookie dough texture after blending.  I like to use unsweetened vanilla almond milk when the addition is needed.
  • Chocolate chips are optional at the end.  I like to use the mini ones.