If you’re sick of your typical routine and want to throw in a curveball, you’ve come to the right place! This Raw Cookie Dough makes such a fun and delicious snack that you may seriously become addicted.
It tastes just like that cookie dough you had as a kid and knew you shouldn’t eat. The thing is . . . with this one you can!
There’s no eggs and, other than the chocolate chips, no added sugars! That’s a major win is my book.
I know the chickpeas may sound strange but, don’t worry—you won’t be able to taste them at all.
So, give this recipe a whirl and use it as a dip for celery, apples, on toast or straight from the jar!
Raw Cookie Dough [V + GF]
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Yield: 4 servings
1 cup chickpeas, drained and rinsed
3/4 cup smooth peanut butter
1/4 cup coconut oil, melted
2 tsp vanilla extract
A pinch of sea salt
1/4 cup dark chocolate chips
- Add all ingrents except chocolate to the bowl of your food processor. Process on low until ingredients form a smooth mixture. Use a butter knife to scrape the sides of the bowl to ensure the dough is uniform.
- Add chocolate into dough and mix in with the butter knife. Don’t power on the food processor so chocolate chips remain whole.
- Transfer cookie dough to an air tight container. Store in the fridge for up to a week or in the freezer indefinitely.