Vegan chocolate chip cookie dough

Chickpeas are the secret star of this safe-to-eat cookie dough recipe.

Cookie dough
Serving Size
1/4 cup

Ingredients

2 teaspoons
2 1/2 tablespoons
1/2 teaspoon
1 tablespoon ground
Directions
  1. Drain and rinse chickpeas. Place on a paper towel and dry off. If you can get the skin off most of them the texture will be better.
  2. Add ingredients 1 though 6 to food processor, blend until smooth and creamy.
  3. Add mixture to a bowl, then fold in chocolate chips.
  4. Can be served immediately, so enjoy!
  5. Can be stored in an airtight container in the refrigerator up to 4 days.

Nutrition Information

Sodium 57 mg
Protein 8 g
Fiber 4 g
Carbs 1.5 g
Calories 244