Chickpea Cookie Dough
February 8, 2018 10 Comments
Chickpea cookie dough is for those of us who can’t seem to get the cookies in the oven. Love to eat cookie dough out of the bowl?
Well, I have a solution for you! And, get this, it involves chickpeas.
I am sure that when Toll House hears about this - they will start including chickpeas in their famous chocolate chip cookie recipe. If you are interested in a recipe without chickpeas check out my frozen cookie dough recipe. It is a great one for portion control!
This is vegan chickpea cookie dough - no butter or eggs are used to make this work. You do have to ensure that you use vegan sugar. This recipe also involves just one bowl (your food processor) and zero cooking.
Think of it like "cookie dough hummus". This is seriously fun to make with the kiddos.
I love how easy this is to make. It is actually much easier than actual cookie dough.
There is 1/4 cup of sugar in this recipe (or it wouldn't work) and it boils down to about 1 teaspoon of sugar per serving (1 tablespoon). Keep in mind that if you compare it to regular cookie dough (with the butter and eggs) you are doing much better in terms of saturated fat intake with this dip.
Serve it at a party and don't tell anyone about the chickpeas!
You could have a game - "name the mystery ingredient in the cookie dough dip" and the person who guesses correctly gets a can of chickpeas. No one will accuse YOU of having dull parties.
This dip works with apple or pear slices, in yogurt, on oatmeal or just straight into your mouth :0
My husband does think this recipe is a little strange but he never is tempted to eat raw cookie dough. I’m not sure why that is. Perhaps there are people who like baked cookies more than cookie dough (though I think he may be the only one).
Have you made chickpea cookie dough? What did you think?
Have you tried chickpea cookie dough?
Chickpea Cookie Dough Recipe
(makes 2 cups)
1 - 15 ounce can chickpeas
1/4 cup light brown sugar, packed
1/4 cup unsweetened almond or soy milk
1/4 cup all-natural peanut butter
1 teaspoon vanilla
1/2 cup mini chocolate chips
Drain and rinse chickpeas. Blend chickpeas, sugar, almond milk, peanut butter and vanilla in a food processor or highspeed blender. Mix in chips using a spoon and serve. Store in refrigerator for one week.
One tablespoon = 78 calories, 2.8 g fat, 1.0 g saturated fat, 10.8 g carbohydrates, 3.8 g sugar, 3.2 g protein, 2.6 g fiber, 13 mg sodium, 1 Freestyle SmartPt
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
Other posts you might like:
I think you need this frozen cookie dough recipe because it will stop you from eating crappy cookies....