Craving cookie dough you can actually eat? Try this vegan version made with tahini, peanut butter, chickpeas, oat flour, and choc chips.
Ingredients
- 1 [439-g] can chickpeas
- ¼ cup (60 ml) tahini
- 1 tbsp (16 g) peanut butter
- 3 tbsp (42 g) brown sugar
- 3 tbsp (45 ml) maple syrup
- ¼ cup + 1 tbsp (128 g) oat flour
- 2 tsp (10 ml) vanilla
- Pinch of salt
- ½–1 cup (120–240 g) vegan dark chocolate chips
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
- Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
- Add ½ cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
- Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for 5 minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to 3 days.