Whether it’s the morning rush to work, carpool, or a day of household errands, it seems like our to-do lists never end. This Chickpea Cookie Dough is a healthier version of everyone’s guilty pleasure! It’s a vegan and gluten-free chocolate chip cookie dough that tastes like an absolute treat and no one will notice they are made with fiber-rich chickpeas. Dip them in chocolate and serve them for dessert and everyone will devour them! If you’re looking for a little less health-ified cookie dough, check out my edible cookie dough recipe.Our delicious Chocolate Peanut Butter Chickpea Cookie Dough Balls are portable, protein-packed energy balls that will give you a boost when you’re on the go and will satisfy your afternoon cravings. To enjoy again, thaw in the fridge if frozen then serve straight from the fridge or bring to room temperature. Leftover chickpea cookie dough will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months (see above on how to freeze). You can satisfy that craving for chocolate chip cookie dough in a healthy way without sacrificing the taste! No! Making an edible cookie dough using chickpeas, of course, brings about one major concern: does it really taste like chocolate chip cookie dough or does it taste like chickpeas and chocolate chips?īelieve me when I say, you won’t even know your cookie dough contains chickpeas. Remove from the oven, sprinkle with Maldon sea salt, and cool slightly before serving!Ĭan you taste the chickpeas in chickpea cookie dough?.Bake for 10-15 minutes or until the cookies are baked to your liking.Use two fingers to gently press the dough to flatten slightly.Portion out the dough using a small cookie scoop onto a baking sheet lined with a silicone mat.Make the dough as directed and preheat your oven to 350✯.Yes! This chickpea cookie dough is great raw but you can also bake it into cookies. See below for how to make chickpea cookie dough into cookies.Ĭan chickpea cookie dough be made into cookies? Enjoy frozen and store leftovers in a sealed airtight container. Place in the freezer until frozen, about 1 hour. Use a small cookie scoop and scoop the dough onto a silicone mat lined baking sheet. Place cookie dough into an airtight container and leave in the fridge until cold, about 30 minutes to 1 hour. Optional: sprinkle on some Maldon sea salt and grab a spoon! This chickpea cookie dough can be served in a number of ways: You need the beans to be completely smooth to avoid a lumpy, grainy texture. Maldon Sea Salt – for garnish, if desired.Ī high powered food processor is absolutely necessary to make this cookie dough.Chocolate Chips – use a vegan variety to keep this vegan or play around with your favorite mix-ins such as butterscotch chips, white chocolate chips, M&Ms, and more!.I love using dark brown sugar along with the maple syrup, because it gives the dough a more classic chocolate chip cookie dough flavor! Dark Brown Sugar – our second sweetener.Pure maple syrup has a rich flavor and also provides more moisture to the dough, keeping it silky smooth. Vanilla Extract – adds depth of flavor and warmth.Salt – cuts sweetness and brings out other flavors.Almond Flour – gives the cookie dough its structure while also keeping it gluten-free.It adds a rich, nutty flavor and a good amount of healthy fat! I don’t recommend another nut butter, because peanut butter has a stronger flavor which masks the beans. Peanut Butter – helps to hide the flavor of chickpeas.They also add a sneaky boost of nutrition since they’re high in both protein AND fiber. Chickpeas – the base for our dough! Chickpeas give a delicious creamy texture when blended.Today’s chickpea cookie dough recipe checks both those boxes (the dough can be eaten raw AND they can be baked into cookies), and BONUS: it’s healthy! IngredientsĪn edible cookie dough recipe that’s delicious and nutritious? It doesn’t get better than that! Trevor is all about the cookie dough, but I’m all about the cookies.
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