Chocolate Chip Chickpea Cookie Dough!

Now I don’t know about you, but being cooped up at home has me about to eat all of the snacks in my fridge, sweets in particular. While there’s nothing wrong with indulging cravings in moderation, I’ve been searching for some healthier alternatives since my usual walk around campus is no longer a part of my routine. 

As I was scrolling through Instagram one day, a dietitian I follow by the name of Sammi Haber Brondo (her account is @veggiesandchocolate, and I highly recommend following her) posted a recipe for a high-fiber, high-protein, Chocolate Chip Chickpea Cookie Dough. At first I was skeptical, because I’ve always held the stubborn mindset that desserts should be left as what they are. Maybe it was the cabin fever that made my stubbornness subside, but I tried it… and wow, my life was changed (not to be dramatic).

I always hate when people put the recipe at the end of a long post, so I’ll just get right to it and tell you some details afterward. I present to you, Chocolate Chip Chickpea Cookie Dough (with my own modifications) :

Bonus: made from all nonperishable food sources

What You Need:

(yields 6 servings)

·     1 15 oz can of chickpeas

·     1/3 cup of creamy peanut butter (other nut butters can be used, but might not yield as creamy of results)

·     ¼ cup of maple syrup 

·     1 tsp vanilla extract (I had to get creative and used 1 tbsp vanilla coffee creamer, and it actually worked really well)

·     1 tsp salt

·     ½ cup FUN ingredients! (chocolate chips, coconut flakes, nuts, sprinkles, or any combination you desire) 

What To Do: 

·     Drain and rinse chickpeas (to get rid of excess sodium and liquid). Use a paper towel to firmly rub the chickpeas dry and remove the outer skins as much as possible

·     Add all the ingredients (minus your fun ingredients) to a food processor and blend. If you don’t have a food processor, a blender works just fine if you occasionally stop to scrape the edges.

·     Fold in your fun ingredients and store in the fridge for 3-5 days!

Tip: If you’re an almond butter guy, add 1 tbsp of coconut oil to your recipe for creaminess and ingredient cohesiveness 

This recipe isn’t the healthiest thing you’ll ever eat, and that’s okay. However, in contrast to regular cookie dough, I actually felt full and satisfied after eating a serving thanks to the protein, fiber, and healthy fats that it provides. These guys are our BFF’s: Best Fullness Friends. I also love that it can be eaten alone with a spoon, used as a dip for fruit, or used as a dessert with vanilla wafers or teddy grahams. 

Let me know what you think of the recipe, and if you haven’t already, give a follow at the bottom of the page!

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