Vegan chocolate chip cookie dough
Chickpeas are the secret star of this safe-to-eat cookie dough recipe.
Serving Size
1/4 cup
Ingredients
1/2 cup
2 teaspoons
2 1/2 tablespoons
1/2 teaspoon
1 tablespoon ground
1/3 cup
Directions
- Drain and rinse chickpeas. Place on a paper towel and dry off. If you can get the skin off most of them the texture will be better.
- Add ingredients 1 though 6 to food processor, blend until smooth and creamy.
- Add mixture to a bowl, then fold in chocolate chips.
- Can be served immediately, so enjoy!
- Can be stored in an airtight container in the refrigerator up to 4 days.
Nutrition Information
| Sodium | 57 mg |
| Protein | 8 g |
| Fiber | 4 g |
| Carbs | 1.5 g |
| Calories | 244 |