Edible Peanut Butter Cookie Dough (Made with Chickpeas!)
This is cookie dough made for eating! Chickpeas form a neutral-tasting, creamy base, then flavor add-ons like peanut butter, maple syrup, oats, and vanilla turn this into thick, edible cookie dough. And no, it doesn't taste like chickpeas (or hummus!) at all.
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
This recipe is not intended to be baked into cookies, but rather to be eaten as cookie dough. I kept this recipe mildly sweet, since several spoonfuls of overly sweet cookie dough hurts my stomach, but if you taste this and think it would be better if it were a little bit sweeter, feel free to add an extra tablespoon or two of maple syrup.