Recipe #1 Extra Gooey Chickpea Cookie Dough
This chickpea cookie dough recipe is extra gooey and will stick to your fingers like doughy batter, so enjoy it with a spoon!
- 7.5 oz. low-sodium or regular canned chickpeas (half a 15 oz. can) drained & rinsed thoroughly
- 1/8 cup maple syrup
- 1/8 cup almond butter
- 1 tbsp oat flour blend whole oats into flour (use oat flour in tasty recipes like banana walnut waffles)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 cup mini dark chocolate chips (set aside)
-
Thoroughly rinse and drain chickpeas.
-
In a blender at high speed, add chickpeas. Blend until smooth.
-
Add almond butter, almond extract, vanilla extract, cinnamon, and salt to the chickpea mixture. Blend until fully incorporated but don’t over-blend.
-
In a medium bowl, add the cookie dough mixture. With a silicone spatula, fold in chocolate chips until thoroughly combined.
-
Chill in the fridge for 15 minutes before serving.
-
Serve with sliced fruit.
-
Store leftovers in the fridge.
