I made this “cookie dough” on a rainy day after a tough workout. It was, quite honestly, exactly what my soul needed. I have been meaning to make a healthy cookie dough recipe, and today was the perfect time. 🙂
Edible Chocolate Chip Cookie Dough with Sprinkles
- 1 can garbanzo beans (AKA chickpeas)
- 1/4 cup peanut butter
- 2.5 tsp. pure vanilla extract
- 1/2 scoop/serving vegan vanilla protein powder
- 1/4 tsp. sea salt
- 1/4 tsp. baking soda
- 1/3 cup pure maple syrup
- 1/4 cup rolled oats
- 1/2 cup chocolate chips
- 1/4 cup almonds, slivered
- [as many as desired] colorful sprinkles
Drain & rinse the garbanzo beans. Pat dry.
In a blender or food processor, combine the garbanzo beans, peanut butter, vanilla extract, protein powder, salt, baking soda, and maple syrup. Blend until [fairly] smooth.
Add in the oats, and pulse again.
Use a spatula to manually fold in the chocolate chips and almonds. Sprinkle the sprinkles on top.
Enjoy with a spoon! Keep stored in refrigerator.
“If there is no happy ending, make one out of cookie dough.”