Chickpea cookie dough
serves
5
"We all know that I love beans, so why not have them in a dessert? This chickpea cookie dough is healthier, gluten-free and incredibly addictive. Rest assured; you cannot taste the chickpeas. They just give it an irresistibly fudgy consistency while also adding some plant protein." - Chloe Wheatland
This recipe is an edited extract of Chloe’s Vegan Kitchen (Penguin, $39.99) by Chloe Wheatland. Photography by Sammy Green. Now available for pre-order, releasing 5 November.
Ingredients (8)
- 1/2 cup (75 g) Medjool dates, pitted
- 400 g can chickpeas, drained and rinsed
- 1/3 cup (95 g) peanut butter
- 1/4 cup (30 g) vanilla protein powder
- 1/4 cup (60 ml) soy milk, plus extra if needed
- 1/4 cup (60 ml) rice malt syrup
- 1 teaspoon vanilla extract
- 1/3 cup (65 g) dark chocolate chips
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Soak the dates in boiling water for 5 minutes, then drain. Combine the chickpeas, peanut butter, vanilla protein powder, soy milk, rice malt syrup, vanilla extract, dates and a pinch of salt in a food processor.
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2.Process until thick and smooth, stopping to scrape down the sides as needed. Add a dash more soy milk if too thick.
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3.Transfer the mixture to a bowl and add the chocolate chips and mix well. Spoon mixture into jars and serve.
Recipe Notes
White beans also work well in this recipe if you don’t have any chickpeas on hand.
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