Today I’m sharing a fun new way to get your cookie dough fix.
And, yes, it’s made with chickpeas.
Don’t fight it.
The concept of dessert hummus is just all wrong to me; though, truthfully, that’s kind of what we have going on here. Tahini gets swapped for peanut butter, maple syrup takes the place of lemon juice and olive oil, and instead of garlic and cumin, we’re using vanilla. And of course, chickpeas hold everything together.
It’s an entirely different beast, and yet, the general concept is the same.
Maybe this is dessert hummus, after all.
But wait! Don’t let the though of sweet hummus leave you running for the hills just yet- this recipe yields a thick, dense, undeniably peanut butter cookie-dough-like spread that I created with the sole intention of eating by the spoonful.
Because, in my world, eating the cookie dough is like 70% of the fun of making cookies.
So, I cut out the middle man, threw in some chickpeas, and here we are.
This isn’t a recipe you’d ever bake into cookies; it was designed specifically for snacking.
It’s great spread onto a graham cracker, swirled into oatmeal or yogurt, or just eaten off a spoon anytime a cookie dough craving strikes (or, more likely, every time you walk through the kitchen and remember there’s edible cookie dough in the fridge, if you’re like me).
I know it’s weird to put chickpeas into cookie dough, but it’s oh so good.
So let’s just do this thing.
First thing’s first: this tastes nothing like chickpeas. Or hummus, for that matter.
Chickpeas form the creamy, neutral-tasting base of this edible cookie dough. Maple syrup, vanilla, a pinch of salt and a little bit of oats lend the quintessential cookie dough flavors and textures, and peanut butter helps keep this nice and thick, and extra peanut buttery.
This is peanut butter cookie dough, after all.
Chocolate chips make sure everyone knows this isn’t hummus, it’s cookie dough! Though, truth be told, I don’t really like biting into hard (read: non-melty) chocolate chips, so I usually throw in a handful of finely chopped dark chocolate instead. Either one works.
Either way, everything gets combined in your food processor (or high-powered blender) until smooth and creamy, and then you can just dive right in.
Grab yourself a spoon, we have cookie dough to eat!
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram. I love seeing my recipes in your kitchen!
Edible Peanut Butter Cookie Dough (Made with Chickpeas!)
Ingredients
- 1 15- ounce can of chickpeas drained and rinsed
- 1/2 cup creamy all-natural peanut butter
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 Tablespoons oats
- 1/4 teaspoon salt
- 1/4 cup chocolate chips or roughly chopped chocolate
Instructions
- 1. Put all ingredients, except chocolate chips, into the bowl of a food processor or high-powered blender. Blend until thick and creamy, with no lumps remaining. If needed, stop to scrape down the sides once or twice during the pureeing process, to ensure everything gets fully incorporated.
- 2. Scrape peanut butter cookie dough into a storage container, and stir in chocolate chips with a spoon before transferring to the fridge for up to a week, or eating immediately, by the spoonful. Much like regular cookie dough, this recipe is soft and spreadable when room temperature (great for eating on top of graham crackers or fruit!), and firm when chilled (great for eating by the spoonful!). I've also enjoyed this cookie dough swirled into oatmeal or yogurt, and think it would make a great addition to homemade ice cream.
Notes