Chickpea Edible Cookie Dough 🍪
Introduction
Looking for a delicious and guilt-free treat that’s perfect for satisfying your sweet tooth? Try this Chickpea Edible Cookie Dough! Made with wholesome ingredients, this recipe is vegan, dairy-free, and packed with protein. Plus, it’s super easy to whip up in just 10 minutes.
Ingredients
- 15 oz can chickpeas, washed and drained
- 3 tablespoon almond milk
- ½ tablespoon vanilla extract
- ½ cup cashew butter (any nut butter will work, just make sure it’s creamy-style)
- ¼ cup maple syrup
- 1 teaspoon sea salt
- ½ cup mini dairy-free chocolate chips
Instructions
Step 1: Prepare the Chickpeas
Peel the skins off the chickpeas by pinching each in between your thumb and pointer finger, separating the pea from the skin. Once all the skins have been removed, place the chickpeas in a food processor and blend. 🥫
Step 2: Blend with Liquid Ingredients
While the food processor is still running, pour in the almond milk and vanilla extract through the top nozzle of the processor. Blend for about a minute until well mixed. 🥛
Step 3: Add Remaining Ingredients
Remove the top from the processor and add the cashew butter, maple syrup, and sea salt. Blend again for a few minutes until the mixture is smooth and creamy. 🥜🍁🧂
Step 4: Mix in the Chocolate Chips
Transfer the batter to a large mixing bowl and fold in the chocolate chips. Enjoy straight from the bowl! 🍫😋
Nutritional Information
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Calories: Approximately 200 Kcal per serving
- Servings: 4 servings
Conclusion
This Chickpea Edible Cookie Dough is a fantastic way to enjoy a sweet treat without compromising on health. It’s perfect for snacking, sharing, or even as a fun dessert. Give it a try and let us know how you like it!
Print
Chickpea Edible Cookie Dough 🍪
- Total Time: 10min
- Yield: 4 1x
Ingredients
15 oz can chickpeas, washed and drained
3 tablespoon almond milk
½ tablespoon vanilla extract
½ cup cashew butter (any nut butter will work, just make sure it’s creamy-style)
¼ cup maple syrup
1 teaspoon sea salt
½ cup mini dairy-free chocolate chips
Instructions
1️⃣ Peel the skins off the chickpeas by pinching each in between your thumb and pointer finger, separating the pea from the skin. Once all the skins have been removed, place the chickpeas in a food processor and blend. 🥫
2️⃣ While the food processor is still running, pour in the almond milk and vanilla extract through the top nozzle of the processor. Blend for about a minute until well mixed. 🥛
3️⃣ Remove the top from the processor and add the cashew butter, maple syrup, and sea salt. Blend again for a few minutes until the mixture is smooth and creamy. 🥜🍁🧂
4️⃣ Transfer the batter to a large mixing bowl and fold in the chocolate chips. Enjoy straight from the bowl! 🍫😋
- Prep Time: 10min
Nutrition
- Calories: 200 Kcal