Chickpea Cookie Dough
This protein rich Chickpea Cookie Dough is a healthy dessert dip which is high in fiber and is vegan along with being gluten free. Its ready within minutes and enjoy it as is or bake them into delicious treat for snacking.
In a food processor/grinder combine chickpeas, dates, almond butter, almond flour, vanilla extract, salt and maple syrup. Grind it until smooth and well blended.
Spoon it out in a mixing bowl and fold in chocolate chips.
Enjoy immediately as a dip or wrap it with a cling wrap and refrigerate for about 5 days. Pairs well fruits
- To bake into cookies: Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with parchment paper. In step 1 of the instruction combine 1 tsp baking powder and blend it. Spoon it out and fold in chocolate chips. With the help of a cookie scoop place the dough on the prepared cookie sheet. Then, grease your palm with oil and take each potion and form into round smooth ball. Then press gently at the center to flatten a bit and place them on the cookie sheet. (do not over press to flatten too much, only gentle shaping in needed). Repeat the shaping process for the rest of the dough and bake them in the middle rack of the oven for 20 minutes. Turn it off and let the cookies sit for another 10 minutes in the warm oven. Take it out and enjoy immediately or let it cool completely. Store the leftovers cookies at room temperature for about 3-4 days in an air tight container.
- This recipe makes about 10 cookies when baked or serves 12 if used a dip.
- You can use home cooked chickpeas as well. In that case measure it to about 1 ½ cups after boiling and draining.
Calories: 127kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Sodium: 49mg | Potassium: 25mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Calcium: 26mg | Iron: 1mg