#Chickpea edible cookie dough how to
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#Chickpea edible cookie dough free

Only add the almond milk if necessary to thin, since the additional liquid might make it too soft. To keep it sugar-free I would recommend a stevia-sweetened or monk-fruit based syrup.

Maple Syrup in place of the stevia – this will keep the cookie dough Vegan.

If you don’t need a diary-free cookie dough, feel free to use a normal milk instead. Cashew, Flax or non-dairy Milk in place of the almond milk.Or Cashew Butter to make a nut free cookie dough.Almond Butter in place of peanut butter in case of peanut allergies.White Beans or Cannellini Beans would work great in this cookie dough in place of the chickpea.Some alternative Healthy Cookie Dough Ingredients to try: If the mix is too hard, stir in some more almond milk. I wouldn’t recommend leaving it out at room temperature since it’s got milk in it, but this cookie dough keeps in the refrigerator and is freezer-friendly too!įridge: Up to 5 days in an airtight container.įreezer: Portion out the mixture into individual portion sizes – or make chickpea cookie dough balls – and place in airtight containers or freezer-safe zipper bags. It can last a while – if you don’t finish it all in one sitting that is 😉

How to store this edible cookie dough made with chickpeas Don’t add the chocolate chips into the food processor or they’ll get chopped up.If not, a powerful blender would make you end up with a cookie dough dip instead of a dough consistency. Use a food processor and no blender – unless you use it on the low setting and keep an eye on it.Mini chocolate chips! They’re a lot easier to bite into and won’t overpower the texture.The bits of nuts would likely blend away. Creamy peanut butter! The crunchy would add a nice crunch for sure, but you might need a little extra to get a smooth dough.

Take off the skin from the chickpeas – it makes the dough a lot creamier like a dip.Combine the drained chickpeas, peanut butter, almond milk, vanilla and stevia sweetener in a food processor.Īnd voila! An easy and healthy edible peanut butter chocolate chip chickpea cooke dough without milk and no flour either! Tips to make the best Vegan and Gluten free Chickpea cookie dough:.I don’t think the process for this easy cookie dough recipe could be any easier! How to make chocolate chip chickpea cookie dough Chocolate Chips – I use Stevia-sweetened from Lily’s to actually keep it sugar-free!.Stevia sweetener – Makes this sugar-free.Almond Milk – Unsweetened again, but any other non-dairy milk works too.Peanut Butter – Use the creamy unsweetened version!.Chickpea – You can use the canned chickpeas or cook some from dried garbanzo beans.The peanut butter, vanilla and sweetener completely mask the taste of the beans, and all you get is a beautiful chocolate chip cookie dough flavor! Ingredients for this low calorie chickpea cookie doughĪ few clean pantry staples is all you need for this healthy and tasty homemade edible raw chickpea cookie dough – all the nutrition minus the calories! Yes! Well, firstly chickpea cookie dough does not taste anything like chickpeas So I decided to redo the shoot, but also switched the recipe up a bit to make it even better! Healthier, Peanut-Butter-ery-er and Delicious-er (I know it’s not a word, but shush)! Does Chickpea cookie dough taste good? When I look at those pictures now, they’re just so terrible! Definitely don’t meet my current standards. I had actually tried this recipe about 9-10 months ago, did a shoot and everything, but never got around to posting it. Jump to Recipeīeing able to eat giant spoonfuls of cookie dough straight out of a bowl without feeling an ounce of guilt, would you really say no to that? Make it in 5 minutes, pop it in the microwave, and enjoy a bowl of warm raw cookie dough! Vegan, Gluten-free, Sugar-free and Dairy free too. A delicious edible Chickpea Cookie Dough with all the peanut butter flavor but low calorie.

#Chickpea edible cookie dough free

#Chickpea edible cookie dough how to

#Chickpea edible cookie dough skin