Peanut Butter Chocolate Chip Chickpea Cookie Dough


By Dawn Jackson Blatner, RDN, CSSD 

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.

Nutrition information per serving:

Calories: 60

Fat: 4.5 g

Trans fats:  0 g

Cholesterol: 0 mg

Carbohydrate: 15 g

Protein: 2 g

Sodium: 0 mg


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