Easy Chocolate Chip Chickpea Cookie Dough
Cookie dough cravings are conquered with this clean take on chocolate chip cookie dough. No eggs, no flour, no stomach ache.
Equipment
- Food processor
Ingredients
- 1 ½ cups chickpeas 1 15-oz can; drain and rinse well
- ½ cup milk 2% or nondairy
- ⅛ tsp salt
- 2 tsp vanilla extract
- 3 TBSP honey
- ⅓ cup peanut butter
- 1 cup old fashioned oats
- ⅓ cup dark chocolate chips
Instructions
- In the bowl of your food processor, add chickpeas and process for about 1 minute. Scrap down the sides and bottom of the bowl. Add the milk and process for another 30 seconds and scrap down the sides of the bowl.
- Add the salt, vanilla extract, honey, peanut butter, and oats to the chickpea mixture. Process for another minute, scraping sides periodically to ensure everything is incorporated.
- Finally, add chocolate chips and stir (don't process or you will wind up with tiny bits of chocolate instead of chocolate chips).
- Enjoy at room temperature, refrigerate, or freeze in cookie dough balls for treats you can enjoy straight out of the freezer.
Notes
My family loves regular sized chocolate chips, but mini chocolate chips work extremely well in this recipe and give you a bit of chocolate in every bite. Feel free to use whatever you have on hand.
This recipe is designed for a smooth, velvety cookie dough. For a chunkier dough, reserve some oats to add along with the chocolate chips.
If the dough is too thick, add another tablespoon or two of milk to thin it out. I find that if I use frozen chickpeas (thawed before using, of course), I need to add a little extra milk to get the right consistency.
