We all have those memories, past or present, of dipping into the bowl of cookie dough to just “get a taste.” It’s so dang good! But then mom yells at you, or the inner mom voice, and tells you that you’re gonna die from eating raw dough. Better yet, buying a tube of Pillsbury cookie dough thinking that you’re gonna actually bake those cookies. Ha. Naw, you’ve got that spoon ready and Netflix on the screen.
[Side note: it’s not the raw egg that you’ll get sick from, it’s the flour. That’s why they’ve started putting warning labels on the top flap of most flour bags telling you that it’s not advisable to eat uncooked flour]
So, how do we enjoy the decadent joy we get from eating cookie dough? Answer, chickpeas. Woah woah woah. Yeup. I said that right. Now, you’ve probably seen recipes similar to this on other sites, but they skip a crucial step that will make your cookie dough (cough cough sweet hummus) smooth like the fondly remembered forbidden treat. Follow below for the recipe or watch the video!
- 15 oz canned chickpeas
- 1/3 cup natural smooth peanut butter
- 2 Tbl maple syrup (the real kind not Log Cabin)
- 1 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 pinch of kosher salt (maybe 1/8 tsp?)
Now this part is crucial, and you need to do this just like you see in the video. Drain and rinse your chickpeas. Using your index finger and thumb gently squeeze the chickpea so that the skin comes off. This seems like a laborious process, and it is, but it’ll make the difference between smooth, actual cookie dough consistency, and a gritty hummus that’s a disappointment.
Once peeled add all ingredients to a food processor and puree for 2-3 minutes. Scrape down sides and puree for another minute. Add other nummies like chocolate chips or nuts to add some texture to your dough. Process for 30 seconds to incorporate and break them down a little. Your dough should look smooth at this point just like cookie dough!
Why peel the chickpeas? The skin is cellulose which is basically like paper. Even though you’re blending the chickpeas that skin doesn’t break down as much as the meaty center of the chickpea. Didja see the video? All the skin that was taken off? So, take the few minutes it takes to peel them and you’ll enjoy this recipe much, much more. Other recipe writers skip this step, because they assume you won’t do it, or they lie and say that it doesn’t really matter. That’s a damn lie, and they know it.
Below is the nutrition breakdown for this cookie dough. The only ingredients in the nutritional information is what’s in the above recipe. Any additional toppings or add-ins will change those numbers. Also, take into account what you’re eating this dough with. I enjoy using apple slices…or just a spoon.
Nutrition Information provided using the LoseIt app
4 large servings | 231 calories per serving
7.6 g Protein, 11.4 g Total Fat, 0 mg Cholesterol, 250.2 mg Sodium, 4 g Fiber
2 thoughts on “Chickpea Cookie Dough”
If I substitute pb2 how much do I use?