Have you checked out the edible cookie dough trend yet? Some of the recipes and mixes out there are DELICIOUS! They also contain some questionable ingredients, a ton of hidden sugar, and many also include hard-to-find specialty items. But not the recipe I am going to share with you today!
It’s fast, easy, and you might already have everything you need to make it right in your pantry. It’s also gluten-free and can easily be vegan.
TIP… Getting the skins off the chickpeas will make a big difference in the texture. It’s a little tedious but it’s worth it. A quick method: rinse them in a colander, then spread them out on 1-2 layers of paper towels or a clean kitchen towel. Place some paper towels over them and rub them back and forth vigorously. The peels should start to come off. Rinse and repeat!
PB Chocolate Chip Edible Cookie Dough
Makes about 2 cups/16 servings
1 can (15.5 oz/440 grams) unsalted chickpeas, drained, rinsed, and peeled
1 cup (255 grams) peanut or nut butter
2 tbsp maple syrup or honey
1 tbsp vanilla extract
1 tsp sea salt
4 oz (115 grams) unsweetened cacao chips or dark chocolate chips (at least 70% cacao)
(OPTIONAL) 2-3 tbsp melted cacao or dark chocolate
Place the first 5 ingredients in a food processor and pulse until the mixture is smooth and well-blended.
If you’re using the melted chocolate, blend it in, and then stir in the chocolate chips. Taste and adjust sweetness.
Scrape the batter into a jar or covered container and enjoy! (Tip: store this in the refrigerator – it’s extra-yummy when it’s cold.)
You could make this for yourself or your fam… OR you can put them in nice glass jars with some fun ribbon and give them out as holiday gifts!