Edible (& Kinda Healthy) Cookie Dough

The first time I tried Chickpea Cookie Dough, I was like ehhh. The next few times I tried this, I made some changes like less peanut butter, swapping brown sugar for other sweeteners (gotta be more like Toll House, right?) and a bit more vanilla. The changes made me want to grab a spoon immediately; it’s a keeper. I personally think that it’s even better chilledddd. Serve it up on apple wedges, graham crackers or just eat it with a spoon. I personally like the good ol’ chocolate chip version, but play around with it to get your perfect edible cookie dough.

Ingredients (makes 1½ c with 4-6 servings).

1 can (15 oz) chickpeas
1/4 c creamy, unsalted peanut butter
2 T light brown sugar, unpacked
1-2 t vanilla extract, to taste
Pinch of salt to taste
1-4 T chickpea liquid
Toppings (see recipe)

Directions.

Drain chickpeas, but reserve and set aside the liquid.
Rinse chickpeas and remove their shell. Spread shelled chickpeas on a paper towel or dish towel and pat dry.
- Removing the shells may seem tedious, but it allows for a smoother texture.
Transfer chickpeas, peanut butter, sugar, vanilla and salt to a food processor or blender. Blend until smooth adding reserved chickpea liquid by tablespoon as needed to help blend. Add salt to taste and more vanilla if needed.
Transfer to a bowl and stir in enjoy plain or using a wooden spoon, stir in suggested toppings:
- Chocolate Chip: 1/3 c dark chocolate chips
- Oatmeal Raisin: 1/3 c old-fashioned oats, 1/4 c raisins & 1/4 t cinnamon
- Pumpkin Pie: 1/2 t pumpkin pie spice with 1/4 c chopped pecans
Dish up 1/4 c to 1/2 c servings. Store leftovers in fridge for up to 1 week.
Enjoy!