The BEST Edible Cookie Dough recipe you’ll ever make! This easy, high protein, eggless cookie dough recipe is for one, but can easily be doubled and made for two. And it’s totally healthy too
TIME: 10 MINUTES
1 400 gram tin of chickpeas, drained and rinsed
4 tablespoons of vanilla vegan protein pow- der
2 tablespoons of almond or cashew butter
1 tablespoon of coconut sugar
1 teaspoon of vanilla extract
A pinch of salt
2 tablespoons of dairy free chocolate chips
Start by adding the chickpeas to a food processor and blending them until they form a smooth paste. Add the remaining ingredients with the exception of the chocolate chips to the food processor and blend until a ball of chickpea dough forms – this should only take a few minutes.
Once the dough has formed, use a spoon to break it up before scattering in the chocolate chips. Pulse the food processor until the chocolate chips become well mixed through the dough before removing from the processor with a spatula.
This cookie dough is perfect for making cookie dough balls for dipping and can be stored in the fridge for 4 days.