When I was a depressed chubby college student, I used to get cravings for chocolate chip cookie dough. A lot. Unfortunately for me, I had a roommate who was an emotional baker. There was almost always a roll of frozen cookie dough in our freezer. On more than one occasion, I would raid said cookie dough stash, and eat the roll while watching That 70s Show DVDs in bed. Go ahead, get a good mental picture. It was unfortunate. I still love chocolate chip cookie dough. I’m just lucky I don’t have a supply readily available.
If only I’d known about this handy recipe back then, I might have avoided all those extra pounds. This “cookie dough” is made with chickpeas. Yes chickpeas. But the taste and consistency is almost exactly like the real thing. I kid you not.
I came across the recipe here.
Chocolate Chip Cookie Dough “Dip”
- 2 C chickpeas - peeled
(peeling takes some time but it is TOTALLY worth it)
- 1/4 C natural peanut butter
- 1/4 C + 2 tbsp maple syrup or honey
(my peanut butter was sweetened so I used less)
- 1/2 tbsp vanilla extract
- 1/4 C chocolate chips
Put everything but the chocolate chips into the food processor or blender, and blend until smooth. Fold in the chips. Enjoy with apple slices, graham crackers, or, as in my case, a spoon.
You can thank me later.