Have you checked out the edible cookie dough trend yet? However, some might contain questionable ingredients, a ton of hidden sugar or include hard-to-find specialty items. There is a fast, easy cookie dough recipe — and you might already have everything you need to make it right in your pantry. It’s also gluten-free and can easily be vegan.
You could make this for yourself or your family — or you can put them in nice glass jars with some fun ribbon and give them out as holiday gifts.
PB Chocolate Chip Edible Cookie Dough
Makes about 2 cups/16 servings
1 can (15.5 oz/440 grams) unsalted chickpeas, drained, rinsed, and peeled
1 cup (255 grams) peanut or nut butter
2 tbsp maple syrup or honey
1 tbsp vanilla extract
1 tsp sea salt
4 oz (115 grams) dark chocolate chips (at least 70% cacao)
(OPTIONAL) 2-3 tbsp melted dark chocolate
Place the first 5 ingredients in a food processor and pulse until the mixture is smooth and well-blended.
If you’re using the melted chocolate, blend it in, and then stir in the chocolate chips. Taste and adjust sweetness.
Scrape the batter into a jar or covered container and enjoy.
Store this in the refrigerator – it’s extra-yummy when it’s cold.
TIP: getting the skins off the chickpeas will make a big difference in the texture. It’s a little tedious but it’s totally worth it.
A quick method – rinse them in a colander, then spread them out on 1-2 layers of paper towels or a clean kitchen towel.
Place some paper towels over them and rub them back and forth vigorously. The peels should start to come off. Rinse and repeat!
Thomas Fitness Consulting was launched in 2017 after Laura Thomas decided to fulfill her dream of helping professional women and expecting and new mothers find strength and energy through movement and accountability support. She currently serves the greater Westlake and Broadview Heights areas in-person and also offers virtual coaching. For more information, visit thomasfitnessconsulting.com.