Enjoy this dark chocolate chickpea cookie dough recipe with fruit, pretzels, or by the spoonful.
Are you someone who enjoys eating raw cookie dough?
When I bake cookies, I usually get about a dozen less than the recipe says it makes because of all the spoonfuls of the dough I sample.
When the urge for something sweet kicks in, this sweet treat can be whipped up in a matter of minutes.
All the ingredients get dumped into a food processor. Then, you simply blend the ingredients together until you have a smooth consistency.
I keep the ingredients for this recipe stocked in my pantry at all times. It has just the right amount of sweet to satisfy my sweet tooth. Pairing it with some apple slices always leaves me feeling like I’ve had an indulgent treat when really I’ve had a healthy dose of fiber and natural sweeteners.
In the middle of the afternoon, when you just need that sweet something, this is so tasty.
If you haven’t used tahini before, it is made from ground sesame seeds. I know a lot of schools have gone nut-free, so using tahini means this can be tucked into a lunch or snack box.
Tahini tends to be a bit bitter – it isn’t inherently sweet like a nut butter. So if you substitute almond or peanut butter in this recipe, you’ll have an even sweeter dip.
Dark Chocolate Chickpea Cookie Dough Recipe
- 1 15 ounce can chickpeas, drained
- 1/4 cup tahini (may substitute almond or peanut butter)
- 1/4 cup maple syrup
- 1/2 cup cacoa powder
- 1 teaspoon pure vanilla
- 1/4 teaspoon salt
- Add all ingredients to the workbowl of a food processor and blend until smooth.
I do want to throw this out there: just because this recipe is made from real, whole foods, and it is sweetened with a natural sweetener, this is not a low calorie food. I try to make sure I serve this with a fruit such as apples, bananas or strawberries. Or, I limit myself to just one big, sweet and satifying spoonful.