By Jacob Christensen, 2019 Dietetic Intern
The best part of making cookies is before the cookies are even baked, it’s the dough! Since there is significant risk to eating raw eggs – here is a recipe to substitute your craving for cookie dough that is healthier and doesn’t put you at risk of getting sick. This recipe is also vegan, gluten free, and dairy free, so it is a great dish to bring for vegan friends as an appetizer or dessert. This dough can also be served with graham crackers or other sweet crackers. You can also add a variety of oats, nuts, or dried fruits to jazz up the cookie dough- and it only takes about 5 minutes to make!
Recipe modified from: joyfulhealthyeats.com
Makes 8 servings~ 3 oz each
Prep time: 5 minutes
Ingredients:
1 can chickpeas
3 Tbsp maple syrup
½ cup peanut butter
1/3 cup semisweet chocolate chips
½ tsp cinnamon, ground
2 tsp vanilla extract
Optional:
1 tsp chia seeds – must be ground, this can be done with a coffee bean grinder.
½ cup of rolled oats-this will make the recipe similar to chocolate chip oatmeal cookie dough!
Directions:
- Open the can of chickpeas, rinse and drain. Spread out the chickpeas on a paper towel to dry. If some of the shells of the chickpeas fall off- it’s okay to throw them away, they will make the dough less grainy.
- Combine the chickpeas, maple syrup, peanut butter, vanilla and cinnamon in a food processor or quick mixer like a bullet blender. Blend the ingredients until it appears creamy. If the chia seed option has been chosen, the ground chia seeds should be added now. Continue to blend until everything is combined evenly. If the dough is appearing to be too thick a splash of water will help or milk (to keep it vegan a dairy free milk can be added).
- Place the chickpea dough in a small bowl. Add the chocolate chips by folding them in with a spatula or spoon.
- Once finished adding the chocolate chips, serve immediately or store in the refrigerator. The dough can be stored in the fridge for up to 4 days. Enjoy!
