Healthy chickpea cookie dough
Can’t stop licking the bowl? Try my healthy chickpea cookie dough for your next sweet treat. It’s packed with chocolate chips, tastes incredible and is safe to eat raw. Suitable for vegans.
Equipment
Ingredients
- 40 g oats
- 240 g tinnned chickpeas drained and rinsed (1 standard 400g tin)
- 1 teaspoon vanilla extract
- 60 g almond butter could sub cashew or peanut butter or sunflower butter
- 3 tablespoons maple syrup
- pinch salt optional
- 2-3 tablespoons milk if needed
- 50 g dairy free chocolate chips
Instructions
- Place 40g oats in your food processor and pulse to a fine powder.
- Add your drained chickpeas, 1 teaspoon vanilla extract, 60g almond butter, 3 tablespoons maple syrup and a pinch of salt if using.
- Pulse until well combined. You may need to stop to scrape the sides down once or twice. Add 2-3 tablespoons milk a few drops at a time until you have a smooth consistency. You may not need it all.
- Stir through 50g chocolate chips. Serve immediately or store, covered, in the fridge, until you’re ready to eat it.
Notes
- This cookie dough is designed to be eaten raw. It can be eaten on its own or with fresh berries. For a more decadent dessert serve with ice cream.
- If you prefer the cookie dough can be baked. Roll into balls using your hands and flatten with the palm of your hand. Bake at 180°C fan for 10-15 minutes (depending on the size of your cookies) until golden brown.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 339kcalCarbohydrates: 45gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 11mgPotassium: 362mgFiber: 8gSugar: 19gVitamin A: 32IUVitamin C: 1mgCalcium: 131mgIron: 4mg
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