Delicious peanut butter cookie dough without cooking or baking! Peanut butter chickpea cookie dough is a healthy treat.
INGREDIENT
– 1 can garbanzo beans drained and rinsed*– ⅔ cup unsweetened creamy peanut butter well-stirred– ⅓ cup 60 grams protein powder, optional– ¼ cup pure maple syrup– ½ tsp vanilla extract optional– Pinch sea salt– ⅔ cup chocolate chip
INSTRUCTIONS
Wash garbanzo beans in a colander. Pat beans dry with paper towels. We want to remove excess moisture, not perfection. Chickpea skins soften after blending, so no peeling is needed.
Step 1
In a food processor or high-speed blender, mix chickpeas, peanut butter (or almond butter, cashew butter), pure maple syrup, vanilla extract, protein powder (if adding), and sea salt.
Step 2
Process until thick dough forms in a covered food processor. It may take several food processor stops to scrape the sides with a rubber spatula.
Step 3
It should be easy to press this thick dough without sticking to your fingers. Add chocolate chips.
Step 4
Make cookies and place them on a parchment-lined baking sheet or large plate. Instead of cookies, roll chickpea cookie dough into balls. Round balls can be made with a small cookie scoop.
Step 5
Optional: press chocolate chips into chickpea cookie tops. This guarantees chocolate chips in all no-bake cookies. Enjoy chickpea chocolate chip cookie dough now or refrigerate it.
Step 6
Set the no-bake peanut butter cookies in the fridge. A sealed container of chickpea cookie dough can be refrigerated for 10 days. Cookies can be frozen in a bag for 3 months.