We all know eating conventional cookie dough out of the package is a no, but this vegan cookie dough from the Blk Vegan cookbook will keep you satisfied thanks to its base of chickpeas. The satisfying fiber and protein make each bite of this chocolate-loaded cookie dough a satiating treat.
What you need:
1 (15.5-ounce) can chickpeas, drained and rinsed
¼ cup tahini
1 tablespoon peanut butter
3 tablespoons brown sugar
3 tablespoons maple syrup
¼ cup + 1 tablespoon oat flour
2 teaspoons vanilla extract
¼ teaspoon salt
¾ cup vegan dark chocolate chips
What you do:
- Line a cookie sheet with parchment paper. Set aside. Into a food processor, add chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla, and salt and process for 5 minutes, until smooth.
- Into a medium bowl, place mixture and chill in refrigerator for 10 minutes. Remove and add chocolate chips. Fold into dough until well combined, then chill in refrigerator for 15 minutes.
- Using a cookie scoop, scoop onto parchment-lined cookie sheet and place in freezer for 5 minutes. Enjoy immediately, or store in an airtight container in refrigerator for up to 3 days.