How many times have you wanted to lick the spoon after baking that batch of cookies? Not only is this recipe for cookie dough safe to eat, it’s healthy to boot. With chickpeas and nut butter as your base, you can enjoy this “raw dough” straight from the bowl for a delicious, easy snack.
- 1 can (about 15 oz/425g of chickpeas, already cooked)
- 1/3 cup peanut butter (or any nut butter)
- 1 teaspoon salt (optional)
- 1 teaspoon vanilla extract (optional)
- 4 tablespoons liquid sweetener (honey, maple syrup, molasses) or 1/2 cup pureed fruit (e.g. prunes, dates, banana)
Consistency options: if you want a creamier consistency, add a couple tablespoons of milk or milk alternative (almond milk, coconut milk, etc.). If you want a thicker ‘dough’, add in a dry ingredient (e.g., quick-cooking oats, cocoa powder, or any type of flour) to soak up the extra liquid. Remember to refrigerate any leftovers.
Your-choice of mix-ins: nuts, seeds, dates, raisins, chocolate chips, coconut shavings, dried fruit
- Drain the cooked chickpeas and mash them well with a fork (or in a food processor or blender, if you have one). Chickpeas should be a consistent ‘mush’ by the end of mashing—no whole pieces left.
- Mix them together with all other ingredients—adjust consistency as stated above.
- Eat and enjoy. Store leftovers covered in the fridge. Serves 10.
—Submitted by Franklynn B., University College London and Yale