The last vegan recipe that was recommended was for vegan cookie dough. Interesting enough, right? Well, yes - when you consider the peanut butter, the vegan chocolate chips, the vanilla...but then, for the kicker? Chickpeas!My first reaction was "ew" but then I just couldn't help myself. For a recipe that takes maybe 5 minutes to prepare, and is super high in protein, I just had to give it a try.Into my trusty Nutribullet I put:12 oz. chickpeas1/3 c. all natural peanut butter (I like the chunky kind)1.5 TBSP maple syrup 1 tsp vanillaI pureed it all together until it was like a thick paste, and then I added 1/2 c Ghirardelli semi-sweet morsels.I mixed those in by hand, and let it refrigerate overnight.This morning's breakfast was some of that raw cookie dough and let me tell you: it's a little strange, but kind of addicting too!
I recommend pureeing the chickpeas on their own in a cuisinart first, and then blending in the rest of the ingredients with a hand blender or stand mixer so that there is better consistency of flavor. I do have to admit, it's worth giving this a shot! I considered baking the dough but I don't know if they would just melt under the heat. If you want to attempt it, I recommend mixing in 1/3 c of oats, quinoa or millet first.
