I wouldn’t blame you if you read the title of this post and ran screaming in the other direction, because I almost did just that when I initially came across this recipe. Chickpeas and cookie dough simply don’t mix, right? Easy peasy.
Well, I found myself thinking about this recipe for a few days after first discovering it via Pinterest, and eventually, I caved. I figured that giving it my best shot would be admirable, to say the least, and if it turned out to be inedible, it would be a learning experience. Nothing to lose.
I’m rather reluctant to admit it, but this concoction really is quite tasty. No, it certainly isn’t as good as standard cookie dough, but considering it’s made from beans I’d say it tastes pretty damn good.
It’s also extremely easy and quick to make, and conveniently, I had all of the required ingredients in my house already.
You simply blend together a can of rinsed chickpeas, half a cup of peanut butter, 2 tsp of vanilla extract, 2-3 tbsp of maple syrup, a tsp of cinnamon, and if desired, chia seeds (which I did not use), and once you’ve achieved a creamy consistency, add in 1/3 cup of chocolate chips. I popped it in the fridge for an hour to let it firm up, and it was good to go. It genuinely does not taste like chickpeas, but be sure to thoroughly blend the mixture to avoid swallowing whole chickpeas, which I may have experienced.
I’m not going to claim that this version of cookie dough is the best I’ve ever tried, because it isn’t. It is pretty good, though, and 1 1/2 cups of this dough is roughly 150 calories, making it a healthier alternative to traditional cookie dough.
Try it for yourself and see whether or not it’s worth making again. I know I will be.
Photo credit: <a href=”https://visualhunt.com/author/c9251f”>kaylacasey</a> on <a href=”https://visualhunt.com/re/ea8fc2″>Visual hunt</a> / <a href=”http://creativecommons.org/licenses/by-nc-nd/2.0/”> CC BY-NC-ND</a>