Chickpea Edible Cookie Dough
Chickpea Edible Cookie Dough
I have never been a fan of taking a recipe that everyone loves and trying to make it “healthier”. But that is what just happened with this Chickpea Edible Cookie Dough so I guess I need to explain myself.
I have always been an advocate for just eating the original food; in this case, cookie dough. To be honest, I am actually sitting here trying to figure out the real reason why I love this recipe. My mind just wants to come up with lame excuses.
I am going to be honest with myself and say I really love it because it is “better for you” than normal cookie dough.
I actually do think this is a legitament reason to choose one food over another but it depends on your motivation. One day I hope to get to the point where my motivation behind every one of my choices related to my food and body is love and care for myself.
I’m not there yet so right now, my motivation behind choosing chickpea cookie dough is that it is currently tied to a lot less guilt than the real stuff.
But how does it taste?
All that being said, I was genuinely happily surprised by the results when I first made this. It was pretty entertaining and cool how all the ingredients came together. My family loves cookie dough and when they tried it for the first time they all were 1. surprised that it was made of chickpeas and 2. commented on how similar the taste and texture was to actual cookie dough.
We ate it during our movie night and I don’t know about everyone else but I was pretty satisfied. Knowing I was being nice to my body and that I was also genuinely enjoying it was a nice relief from feeling guilty even though you really enjoyed it.
How do you make it?
All you need is a food processor! Just throw everything, except the chocolate chips, in it and let it blend together. When it’s nice and creamy and the consistency of cookie dough, stop blending and fold in the chocolate chips. If you like cold, sturdy cookie dough just throw it in the fridge for half an hour and there you go! Otherwise, it’s ready to eat!
Make sure you are using a nice food processor that will ensure your cookie dough gets nice and creamy instead of staying grainy. I love the one I use and it’s a super cheap version but works for all of my food processing needs!
So, looking at numbers, this Chickpea Edible Cookie Dough will actually serve your body more than original cookie dough (but if you are sacrificing satisfaction and enjoyment, this choice should not be worth it.)
Nutrients wise, the best part of this recipe compared to normal cookie dough is the fact that there is extremely less amounts of processed and non-natural foods which we know is much better for out bodies.
The main ingredient is chickpeas. I have only recently been experimenting with chickpeas (aka Garbanzo beans) but I have never thought of using them in a sweet dish. I got this recipe from Erin Clarke’s Blog “Well Plated” and I think it’s so creative. It definitely makes me curious about the first person who tried it!
Chickpeas are a type of legume/bean which means they are high in protein which is a different nutrient (but I would argue not better) than the grains and carbs you get from flour.
They also have kind of a grainy texture which makes it a good replacement for flour. You want to be careful though to blend it well so it isn’t too grainy (cookie dough isn’t grainy).
The biggest thing I worried about, as you can imagine, with using chickpeas in my dessert was being able to still taste them. Apparently though, when you thoroughly blend up chickpeas and add a few other ingredients, they become completely flavorless, like flour. Who knew!
Cookie dough wouldn’t be cookie dough without something sweet so the maple syrup is an important ingredient. Maple syrup is a natural sweetner and therefore less refined than normal table sugar. It is also 3 times sweeter than granulated sugar so you don’t have to use as much.
Of course, another source of sweetness comes from chocolate chips because it wouldn’t be cookie dough without them. I use plain old milk chocolate chips and it adds the perfect sweetness and texture.
No raw ingredients
An obvious health downside to cookie dough is that the two main ingredients are raw (eggs and flour). I’m not trying to scare you away from cookie dough but I’m just assuming that if you love cookie dough as much as me that’s not possible.
Yes, when it has not been cooked or baked, flour is considered raw and can contain certain bacteria. According to the FDA, since it is grown outdoors, bacteria like Salmonella (also found in raw eggs) and E. coli (also found in raw meat) can be exposed to flour. Looking that up actually did scare me a little bit from raw cookie dough, darn it!
So, in Chickpea cookie dough, instead of flour you use chickpeas and you don’t even need eggs because your not baking the dough.
If your willing to be patient, I actually recommend putting the dough in the fridge for about half an hour before eating so it stiffens up a little bit. Instead of tasting like cookie dough you left on the counter, it will taste like cookie dough you sneak from the bowl of chilling cookie dough batter. But I mean, both are good.
With your leftovers, they are great refrigerated or frozen. For both methods, put them in a container that has a lid but cover the surface with saran wrap before closing the lid.
Refrigerate: If you live with a lot of people or plan to finish it withing in the next couple of days, I would store it in the fridge.
Freeze: It will last longer in the freezer and is good if you want a fun treat every once in a while. Set it out on the counter or in the fridge to thaw a couple hours before eating.
Give it a try and I hope you love what you make!
Chickpea Edible Cookie Dough
- Food processor
- 1 15 oz can Chickpeas -rinsed and drained
- ¼ cup Creamy peanut butter -or other nut butter
- ¼ cup + 1 tbsp Oats
- ¼ tsp Baking powder
- ¼ tsp Cinnamon
- ⅛ tsp Salt
- ¼ cup Pure maple syrup (or agave) or more if desired
- 1 tbsp Vanilla extract
- ⅓ cup Chocolate chips milk or dark, mini or regular
- In a food processor, add all the ingredients except the chocolate chips
- Turn on the blender and let it run until the ingredients are smooth and combined. You may need to stop a couple times to scrape the sides to make sure all ingredients are being evenly processed.
- Transfer the dough into a bowl and fold in the chocolate chips
- Enjoy now or refrigerate and enjoy later!
I WANNA SEE!
When you make a recipe, take a picture, post it and tag me!