I didn’t set out to make edible cookie dough. This was on its way to being individually formed candies. I got this far and popped it into the fridge until I had more time, and then started having random samples out of the bowl. And then just gave up and started eating it hand over fist. Forget the candy. This has turned into a cookie dough situation. A cookie dough situation with a decent amount of fiber and protein, no less! I will make this often for myself, and reluctantly share when pressed.
Peanut Butter Chocolate Chip Cookie Dough
yields 25 heaping tablespoons
1 cup chickpeas
1/4 cup honey
1/4 cup peanut butter, any kind
1 tsp vanilla
1/2 cup gluten free chocolate chips (I used Hershey’s® regular semi-sweet, but mini chips would be excellent too)
1. Arrange for a cup of chickpeas to be available. Either open a can, or use some you cooked up from dried (which is supposed to be slightly more nutritious and lower sodium). I used 1 cup of some chickpeas I cooked earlier, forgetting that a 15 oz. can yields 1 1/2 cups of beans. You could save the leftovers for something else, or use them all and bump up the rest of the ingredients to taste.
2. Add the beans to a food processor or blender and process until they’re a smooth paste. If you have a good appliance, add the honey, peanut butter and vanilla and keep processing until they’re well combined. If your appliance had a hard enough time with the chickpeas (like mine), transfer them to a bowl and stir in those ingredients.
3. Stir in the chips. Start digging in to your cookie dough immediately, but save some for the next day. I notice the flavor gets even more peanut butter-y.
Per heaping tablespoon, about 18g: 73 calories (25 calories from fat); 2.8g fat (4%)(1.0g sat, 0g trans); 1mg cholesterol (0%); 17mg sodium (1%); 10.2g carbohydrates (3%); 2.5g protein; 1.7g fiber (7%); vitamin A 0%; calcium 2%; vitamin C 1%; iron 4%