to raw - chickpea cookie dough two ways
There is more to the mighty chickpea than hummus or as a healthy salad topping, and this cookie dough recipe is proof. Vegan and gluten-free, this simple dip is an excellent source of fiber and protein in one sweet, healthy snack. While you shouldn't bake it in the oven, it's a tasty alternative to raw cookie dough. Forget the unhealthy days of chowing down on the prepackaged stuff, and try this easy recipe instead.
peanut butter chickpea cookie doughrecipe from: fitsugar.com
recipe type: to snack, to breakfast, to dessert
serves 1, kcal: 251
what you need:
1 cup chickpeas, skins removed, patted dry - when making a raw version soak and spout your chickpeas, this will also unlock more protein in the chickpeas.
1/3 cup natural peanut butter / or you can make your own by placing peanuts in a foodprocessor
1 1/2 teaspoons vanilla extract
2 tablespoons agave nectar / coconut nectar /
1/3 cup vegan chocolate chips / raw cacao nibs
what to do
- Combine chickpeas, peanut butter, vanilla extract, and agave in a blender or food processor. Blend until it's a fine puree.
- Remove cookie dough mixture from blender, and place in a large bowl. Add vegan chocolate chips, and mix well with a wooden spoon.
Serve with apple slices, pretzels, or anything else you think would complement the dough "dip" well.
tahini chickpea cookie dough
recipe inspired by Vegan with Bambi
recipe type: to snack, to dessert, to breakfast
These are the perfect healthy treat, lunchbox snack and protein fix. Who said you can’t eat raw cookie dough and not feel bad about it!?
what you need:
1 can chickpeas, drained and rinsed (no added salt) / or soaked and sprouted chickpeas
4 tbsp coconut nectar (or agave, maple syrup etc)
3 tbsp hulled tahini
2 tsp vanilla extract
pinch of salt
pinch of baking soda
cacao nibs, to taste
what to do:
- Blend the chickpeas, sweetener of choice, tahini, vanilla, salt and baking soda in a food processor until smooth, transfer to a bowl.
- Mix in 3 tbsp choc chips. Form into balls by using two spoons to achieve desired size and shape and place on baking paper and put in freezer until solid.