Edible Cookie Dough
This edible cookie dough is simply addicting! We all know eating cookie dough out of the package is a big no-no, but this cookie dough will keep you fueled and satisfied. It’s made from chickpeas, which doesn’t sound dessert-friendly, but I promise I would never steer you wrong. It’s so good that I store it in my fridge for whenever I get a sweet tooth craving. This is the dessert to fool a vegan skeptic—be sure to tell them what’s in it after they tell you how delicious it is.
Serves 4
Ingredients:
- 1 (15.5 oz.) can chickpeas
- ¼ c. tahini
- 1 tbsp. peanut butter
- 3 tbsp. brown sugar
- 3 tbsp. maple syrup
- ¼ c. + 1 tbsp. oat flour
- 2 tsp. vanilla
- Pinch of salt
- ½–1 c. vegan dark chocolate chips
Print Recipe
Instructions:
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Line a cookie sheet with parchment paper. Set aside.
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Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
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Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
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Add ½ cup of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
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Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for 5 minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to 3 days.
