Peanut Butter Chocolate Chip Chickpea Cookie Dough
By: Dawn Jackson Blatner, RDN,CSSD
Ingredients
15 oz can chickpeas
(rinsed/drained)
1/2 cup peanut butter
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup no added sugar dark chocolate chips
Directions
To a blender or food processor add: chickpeas, peanut butter, vanilla extract, cinnamon, and sea salt. Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy. Fold in 1/2 cup no added sugar dark chocolate chocolate chips (or your favorite chocolate chips). Form into 24 cookie dough balls.
Store in an airtight container in the fridge for 5 days, or freeze for up to 3 months.
Nutrients Per serving
| Calories | 60 |
| Fat | 4.5g |
| Trans fats | 0g |
| Cholesterol | 0mg |
| Carbohydrate | 15g |
| Protein | 2g |
| Sodium | 0mg |
