Mint Chocolate Chickpea Cookie Dough
Serves 2
Did anyone ask for cookie dough’s gluten-free vegan sister?😆 This recipe might not be for everyone but it’s definitely for me! Chickpeas are a great source of plant-based protein, high in fiber, and not to mention are the perfect base to add any fl
0 servings
What you need
Instructions
1. Using a food processor or blender, blend the rice cakes until they become a semi-fine powder. 2. Add the drained chickpeas, nut butter, maple syrup, vanilla extract, and salt. Blend/pulse on and off until it becomes a cookie dough-like consistency. You will need to safely pause blending and use a spoon to mix it around a bit in order to blend it all properly (kinda like you would do with a very thick smoothie). 3. Transfer the blended cookie dough into a bowl or container, and then chop up mint dark chocolate (as much as you want) as well as actual fresh mint. Add both into the bowl and mix to combine. 4. Place in the freezer to chill for 15-20 minutes since it’s best eaten cold (can keep it in longer, just don’t let it freeze!). 5. Once chilled, serve and enjoy! If there’s any leftover, store in the fridge.View original recipe