Chickpea Edible Cookie Dough
Servings: 3 cups
Calories: 185kcal
Equipment
- Food Processor
Ingredients
- 1 (19 oz) can chickpeas or 2 cups cooked
- ½ cup almond butter
- ⅓ cup maple syrup or honey
- 2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- 1 and ½ cup large flake oats
- ½ cup chocolate chips
Instructions
- Drain the and rinse the beans and set aside.
- Add everything except the chickpeas, oats and chocolate chips to the bowl of a food processor. Blend on high for one minute until combined and creamy.
- Add the beans and process for a minute then remove the lid and scrape down the edges. Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy.
- Add the oatmeal and puree for 1-2 minutes. The oats should be mostly incorporated and finer but still have some slight texture. If you would like it smoother, pulse for an additional 30 seconds.
- Taste and add sweetener if needed. Then stir in the chocolate chips (you can run the food processor on low for a few seconds or just stir them in so that they don't get broken up).
- Chill in the refrigerator until ready to serve.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 0.25cup | Calories: 185kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 119mg | Potassium: 181mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 68mg | Iron: 1mg
