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.
Serves4
Ingredients
- 1 (15.5-oz [439-g]) can chickpeas
- 1/4 cup (60 ml) tahini
- 1 tablespoon (16 g) peanut butter
- 3 tablespoons (42 g) brown sugar
- 3 tablespoons (45 ml) maple syrup
- 1/4 cup + 1 tbsp (128 g) oat flour
- 2 teaspoons (10 ml) vanilla
- Pinch of salt
- 1/2 – 1 cup (120–240 g) vegan dark chocolate chips
DIRECTIONS
-
Line a cookie sheet with parchment paper. Set aside.
-
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.
-
Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
-
Add 1⁄2 cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
-
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.
Read NextStrawberry Pretzel Salad
