I vividly remember my favorite part of making cookies as a youngster: eating as much dough as my mom would let me get away with! This cookie dough recipe has no eggs, is packed with protein and fiber, and I have no idea what happens if you bake it (and no intention of ever finding out).
- 2 cups chickpeas*
- 1/4 cup milk (alternatively: 1 Tablespoon for thick dough; omit entirely for very thick dough)**
- 3/4 cup (or less) brown sugar
- 1/4 cup unsweetened peanut butter***
- 3 Tablespoons oats
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda****
- 2 teaspoons vanilla extract
- as many chocolate chips as you can manage to stir into the dough (ok, ok, it's probably best to start with 1/3 cup).
- Measure all ingredients except the chocolate chips into the bowl of a food processor.
- Pulse to combine, stop to scrape down the sides, and continue processing until well mixed.
- Stir in the chocolate chips.
Notes & Options
- *I use dried chickpeas that have been soaked in saltwater overnight and then cooked in lightly salted water until soft. Canned chickpeas that have been rinsed and drained would work equally well.
- **Almond milk, rice milk, or other non-dairy milks would also work. To have perfect control over the thickness of your faux dough, leave the milk out at first, then add just a tablespoon or even a teaspoon at a time until you get the consistency you're looking for.
- ***Other nut butters, or even a sunflower seed butter, would work equally well.
- ****Baking soda is necessary for the true cookie dough flavor. At least 1/8 teaspoon.
Copyright 2017 Amanda Hansen all rights reserved.