High Fiber Chickpea Edible Cookie Dough
A healthier edible cookie dough made with one can of garbanzo beans blended smooth with creamy peanut butter, almond flour, maple syrup, vanilla, and a pinch of salt, then folded with chocolate chips. No refined sugar, no raw flour, and no baking required. Naturally high in fiber and plant based protein with that familiar sweet and chocolatey cookie dough flavor in every spoonful. Ready in five minutes and keeps in the fridge for a week.
Ingredients
- 1 can garbanzo beans
- ¼ cup creamy peanut butter
- 2 Tbs any kind of flour I used almond
- 2 Tbs maple syrup you can add more if you want it to be sweeter
- 2 Tbs vanilla
- pinch of salt
- ½ cup chocolate chips
Instructions
- Drain your garbanzo beans and rinse well. Dump into a blender or food processor.
- Add the peanut butter, flour, maple syrup, vanilla and salt and blend until smooth.
- Stir in chocolate chips and enjoy!
- You can let this set up in the fridge for a few hours if you want a firmer consistency.
- Store in an airtight container or jar for 1 week.