Edible Chickpea Cookie Dough (Vegan)

• porcje: 16 servings
• czas aktywny: 10 minutes
• całkowity czas: 10 minutes

Składniki

⅓ cup rolled oats

1 15-oz can chickpeas (drained and rinsed)

¼ cup almond butter

2 Tbsp brown sugar (can also use 2 Tbsp maple syrup or 2 pitted Medjool dates)

1 tsp vanilla extract

¼ tsp salt

¼ to ½ cup mini chocolate chips

Wskazówki

Blend oats: Add ⅓ cup rolled oats to a blender or food processor. Blend until you reach a smooth flour, about 2 minutes.

Blend: Add 1 15-oz can chickpeas, ¼ cup almond butter, 2 Tbsp brown sugar, 1 tsp vanilla extract, and ¼ tsp salt. Blend until completely smooth, scraping down the sides as needed.

Mix: Stir in ¼ to ½ cup mini chocolate chips.

Serve as a soft dip with graham crackers, pretzels, or apple slices.

Optional Serving Idea

Cookie Dough Bites (optional): Use a small cookie scoop to portion the dough onto a parchment-lined baking sheet. Refrigerate until firm (about 1 hour) or freeze for 20 minutes for a firmer bite. Finish with a pinch of flaky sea salt.

Wartości Odżywcze

• Kalorie: 110 kcal
• Tłuszcz Całkowity: 5 g
• Tłuszcz Nasycony: 1.5 g
• Tłuszcz Nienasycony: 3 g
• Sód: 55 mg
• Węglowodany Całkowite: 13 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 6 g
• Białko: 3 g