Ready in 5 minutes only, this vegan and gluten-free cookie dough is made with a mysterious ingredient that makes it very healthy!
- 2 cups (400g) cooked chickpeas, drained
- 1/3 cup (80 ml) coconut oil, melted and slightly cooled
- 1/4 cup (60 ml) maple syrup
- 2 teaspoon vanilla extract
- 1/2 teaspoon sea salt*
- 3 Tablespoons (45g) coconut flour
- 1/2 cup (75g) mini chocolate chips**
- In a food processor, blend the chickpeas until smooth.
- Add oil, maple syrup, vanilla, and sea salt. Blend again for about one minute, until creamy.
- Add coconut flour, blend, scrape sides, and blend again.
- Fold in the mini chocolate chips and stir well with a small rubber spatula.
- Transfer the dough in a large serving bowl and chill for 2 hours in the refrigerator.
- Serve the bowl of cookie dough like you would do with hummus, with graham crackers for dipping, or simply spoon the cookie dough and serve with vanilla ice cream.***
* Omit if you use canned chickpeas with added salt.
** Use vegan dark mini chocolate chips (no dairy product involved).
*** CAN YOU MAKE COOKIES OUT OF YOUR COOKIE DOUGH? Yes, you can totally use this cookie dough to make regular vegan and gluten-free cookies : preheat the oven to 350 F (180 C) and line a baking tray with parchment paper or a silicone mat. Form balls out of the cookie dough and flatten them a little bit (they do not spread when baking). Place onto the prepared baking sheet and bake for about 12-15 minutes. Remove from the oven and let cool for about 5 minutes onto the tray. Transfer then onto a cooling rack and let cool completely.