Are you brave enough to try chickpea cookie dough? This is a no-bake, vegan recipe meant to be a healthy alternative for those cookie dough cravings.
Chickpea cookie dough.
Yes, I said chickpea.
Wait, hear me out.
I could have tried to trick you the way I was tricked and call it “Healthy Protein Cookie Dough” like Lauren Conrad’s blog did. But I didn’t want to do you like that.
Maybe I should have saved this post for Halloween and called it Trick or Treat? That’s the real question – if you think this is a trick, or is it a treat.
I’m not gonna lie, this does NOT replace eating real cookie dough. Mashed chickpeas do not end up tasting like sugar and flour. Surprise!
How-ev-er, this blog is called “Trial and Eater” for a reason, and I wouldn’t be sharing this with you all if I didn’t think some of you might actually like it.
First, a couple tips.
#1)Peeling the chickpeas helps get a smoother texture, and
#2) it tastes better cold.
Also, I should add #3) do not forget that it is actually chickpeas you are eating and not real cookie dough.
It ends up looking eerily similar so please remember this fact. Have you ever taken a sip of a drink when you thought it was water, and it ended up being Sprite instead? It’ll make you spit it out. Even if you like Sprite.
You get my point.
It actually ends up tasting mostly like peanut butter. Try it, I dare you.
Let me know if you accept my dare, either by using #trialandeater on instagram or in the comments below. I can’t wait to see what you think!
(If you prefer to eat chickpeas the regular way, try this salad.)
Recommended and useful items for this chickpea cookie dough recipe:
- 1 15-ounce can chickpeas , rinsed and drained (also peeling them will help with texture)
- 1/2 cup creamy peanut butter
- 2 tablespoons honey (use agave if vegan or more maple syrup)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Combine all ingredients except chocolate chips in a food processor and blend until smooth.
- Stir in chocolate chips by hand.
- Tastes best after chilled in fridge.
Adapted from LaurenConrad.com
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