Chickpea Cookie Dough Bites
This Chickpea Cookie Dough is made from wholesome ingredients, but will still satisfy your sweet tooth! Plus it’s vegan, grain-free, and refined sugar-free and is loaded with protein and fiber!
Here’s what you’ll need to make it
Canned Chickpeas – Use canned chickpeas also known as canned garbanzo beans, drain them and pat dry
Peanut Butter – Or powdered peanut butter. Make sure to use natural peanut butter that is made from only peanuts. For a nut-free alternative, you can also use sunflower seed butter.
Maple Syrup – Any liquid sweetener works, such as coconut nectar, simple syrup. While it’s possible to use brown sugar or coconut sugar, it’s better to opt for liquid sweeteners.
Sea Salt – Just a pinch for taste.
Vanilla – Vanilla extract adds a delicious taste.
Oat Flour – Oat flour is a healthy alternative flour and you can also make your own by blending oats.
Dark Chocolate Chips – You can find dairy-free chocolate chips in most shops.
INGREDIENTS
1 can of chickpeas drained, rinsed and pat dry
1/3 cup of oat flour
1/4 cup of peanut butter
3 tablespoons of 100% maple syrup
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
1/2 cup of dark chocolate chips
DIRECTIONS
Cut the chickpeas, oat flour, cinnamon, salt, vanilla, peanut butter and maple syrup in a food processor or blender and mix until it turns into a batter texture
Fold in the chocolate chips and pulse until the chocolate chips are mixed in
Roll dough into 1 inch balls
Place on a parchment lined baking sheet
Store in the fridge to harden for atleast 1 hour
Transfer to an airtight container and keep in the fridge for one up to 1 weekPut the chickpeas, oat flour, cinnamon, salt, vanilla, peanut butter and maple syrup in a food processor or blender and mix until it turns into a batter texture
Fold in the chocolate chips and pulse until the chocolate chips are mixed in
Roll dough into 1 inch balls
Place on a parchment lined baking sheet
Store in the fridge to harden for atleast 1 hour
Transfer to an airtight container and keep in the fridge for one up to 1 week
