Peanut Butter Chocolate Chip Vegan Cookie Dough
Ingredients
The dough
-
1
can
chickpeas, drained and rinsed (15.5 oz)
-
½
cup
peanut butter
-
2
teaspoons
vanilla extract
-
2½
tablespoons
maple syrup
-
½
teaspoon
cinnamon
-
1
tablespoon
ground chia seeds
The mix-ins
-
⅓
cup
60% cacao chocolate chips or cocoa nibs
Instructions
- Drain and rinse the chickpeas and dry them with a paper towel, removing any loose skins.
- In a food processor, combine chickpeas, peanut butter, vanilla extract, maple syrup, and cinnamon, and blend until smooth.
- Add the ground chia seeds to the mixture and blend until well combined.
- Transfer the cookie dough to a bowl and fold in the chocolate chips.
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts (estimated)
Servings
6
Calories
244
Total fat
15g
Total carbohydrates
23g
Total protein
8g
Sodium
57mg
Cholesterol
0mg
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