Description
Quick, satisfying Edible Cookie Dough made in the food processor with better-for-you ingredients like walnuts, chickpeas (you can't taste 'em!) and chocolate chips, duh. A high fiber and high protein snack you and your kids can enjoy by the spoonful, with apple slices, or graham crackers. Vegan and gluten free!
Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 2/3 cup oat flour (certified GF if necessary)*
- 1/2 cup coconut sugar
- 3 tbsp melted coconut oil
- 1 tbsp vanilla extract
- 2-4 tbsp milk of choice (I use almond milk)
- 1/2 tsp fine sea salt
- 1/3 cup chocolate chips (more if desired)
- 1/4 cup walnuts, chopped (optional but delish!)
Instructions
- Place all ingredients except chocolate chips and walnuts in a food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.
- Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving. The dough will get much thicker once refrigerated, so resist the urge to taste at this point! The oat flour and solidified coconut oil will firm up the cookie dough and dramatically improve the texture and flavor, so letting it refrigerate before serving is key.
Notes
Oat flour is key for the cookie taste, so this recipe will not be successful with another flour. You can make oat flour at home by grinding old-fashioned oats into a blender until a powder forms. Measure after blending.
This is not a dip! It is very thick once set. If you're looking for a dip, you could try adding more non-dairy milk prior to refrigerating.
This isn't meant for baking. Make my vegan chocolate chip cookies with almond flour instead!