Chickpea Cookie Dough

Chickpea Cookie Dough.

Who doesn’t love cookie dough?  I remember as a kid, one of the best bits about helping in the kitchen was eating the raw batter.  This chickpea cookie dough is brilliant because you don’t have to cook it, which means the kids don’t have to wait!  Norah demanded this afternoon that it was time EAT and after refusing everything I offered, I remembered this recipe.

I gave the kids a small amount of dried pasta so they could ‘cook’ in their kitchen and I whipped up afternoon tea.

This recipe makes about 6 fairly large serves so it could easily make up to 12.  I usually just push it into silicone moulds and store in the fridge for up to 3 days.  For afternoon tea today though, I decided to add a touch of fun and get the kids a little more interested.  I put 3 serves into patty pans and took the twins outside for a picnic.  They loved it and the patty pans made it easy for them to take their snack with them as they moved around the yard.

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Chickpea Cookie Dough

A quick chickpea and peanut butter snack

Course Snack

Keyword Chickpeas, Cookie dough

Prep Time 5 minutes

Total Time 5 minutes

Servings 6

Ingredients

• 400 g chickpeas 5.6g of fat
• 140 g natural smooth peanut butter 70g of fat
• 1 tbsp chia seeds 4.7g of fat
• 1 tsp vanilla paste
• 2 tbsp honey

Instructions

1. Place all the ingredients into the food processor.

   

2. Blitz until smooth.  You may need to scrape the mixture away from the side of the bowl a few times.

   

3. Press the mixture into moulds or store in containers and keep in the fridge for up to 3 days.

   

Recipe Notes

This recipe makes 6 serves at approximately 13g of fat per serve.  I have noticed some tins of chickpeas have different fat contents,  so just be sure to check the label. 

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