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Healthy Cookie Dough

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Course Dessert
Cuisine American

Equipment

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

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

Instructions
 

  • Drain and rinse chickpeas.
  • Add all ingredients except chocolate chips to food processor and blend until smooth.
  • If your mixture is too thick and still looks chunky, add 1 tbsp at a time of milk just to smooth out texture.
  • 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.