You may have heard or seen chickpea cookie dough before? I know many may be skeptical to this…. can you really use chickpeas and call it cookies? granted, it is not the same sugary,buttery, crispy cookie taste which you may be used to. But it is delicious FOR WHAT IT IS. Which is a sweet chickpea mix.
I decided to update the typical chickpea cookie dough recipe (HERE) and make a brownie batter chickpea cookie dough.
The thing i love about this chickpea cookie dough is that well 1. It is filled with nutrition from the chickpeas, 2. is a very filling and satiating snack, 3. you can say you are eating “cookie dough as a snack”, 4. is a delicious sweet alternative 🙂
I know you may be skeptical, but give it a try!
1,5 tetra pack chickpeas (around 350g), you can save the aquafaba for other dishes
3 heaped tablespoon beanut butter (or other nut butter)
4tbsp cacao butter
pinch of salt
1/2tsp vanilla powder
a little oatmilk to thin it out
Optional, 3-4 tbsp rolled oats if you want the dough thicker, or if you want to roll them out into balls
Note – for smoother batter, you should “peel” the chickpeas. I.e get rid of the outer shell, it is time consuming but does make it smoother.
Note – you can swap the syrup for a sweetener or sugar, but then you may need to add a little more oatmilk for the right consistency!
In a food processer add all the ingredients, aside from the chocolate chips. Mix until smooth, or your desired texture. Some people want it thicker and others want it completely smooth .So how long it takes to mix depends on your desired consistency.
Add the chocolate chips and then eat as it is with a spoon. Or if you want to add some rolled oats and form into balls.
If you want to use this as a dip, i would recommend more oatmilk and mixing until very smooth and maybe even adding some melted chocolate!