Edible Peanut Butter Chickpea Cookie Dough
Craving something sweet but want to keep it healthy? Try this Edible Peanut Butter Chickpea Cookie Dough, a guilt-free treat that's creamy, rich, and incredibly satisfying. Packed with protein and bursting with flavor, this easy dessert is sure to become your go-to whenever that sweet tooth strikes!
Equipment
- Baking Sheet
- Wooden Spoon
- Blender
- Food Processor
- Peeler
Ingredients
- 1 can garbanzo beans drained and rinsed
- ⅔ cup unsweetened creamy peanut butter well-stirred
- ⅓ cup protein powder optional
- ¼ cup pure maple syrup
- ½ tsp vanilla extract optional
- Pinch sea salt
- ⅔ cup chocolate chips
Instructions
- Begin by draining and rinsing the garbanzo beans in a colander. It’s essential to remove any excess moisture, so I like to pat them dry with a paper towel.
- Next, transfer the chickpeas to a food processor or a high-speed blender. This is where the magic happens! Add the peanut butter, maple syrup, vanilla extract (if using), protein powder (if adding), and sea salt.
- Secure the lid on your chosen appliance and pulse the mixture until a thick, dough-like consistency forms. You might need to pause occasionally to scrape down the sides with a rubber spatula to ensure everything blends evenly.
- Your goal is to have a thick and cohesive dough that holds together without sticking to your fingers. This usually takes a few minutes of processing.
- Once the dough is ready, gently fold in the chocolate chips until they’re evenly distributed throughout the mixture.
- Now comes the fun part! Using your hands or a small cookie scoop, form the dough into cookie shapes on a baking sheet lined with parchment paper.
- If you want to make your cookie dough even more decadent, press a few extra chocolate chips into the tops of each one. This not only looks appealing but ensures every bite is packed with chocolate goodness.
- Enjoy a taste of your freshly made cookie dough right away, or transfer the cookies to the refrigerator to chill for a firmer texture.
- For long-term storage, place any leftovers in an airtight container. They’ll keep well in the refrigerator for up to ten days, or you can freeze them in a freezer bag for up to three months.
Notes
- Tip 1: Store the cookie dough in an airtight container in the refrigerator for up to 10 days.
- Tip 2: Freeze the cookie dough in a freezer bag for long-term storage up to 3 months.
- Tip 3: Add other mix-ins like dried fruit, nuts, or seeds to customize your treat.
- Tip 4: Try different nut butters, like almond or cashew, for added flavor.