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Cookie Dough with Chickpeas and Chocolate Chips, vegan

Details


  • Preparation time: 10 minutes
  • vegan
  • lactose-free
  • Snack
by
Ellen Panescu

Method


Drain and rinse the chickpeas (keep water). Add the chickpeas, peanut butter, vanilla powder, coconut palm syrup, chia seeds, salt and cinnamon to a food processor. Blend until smooth and creamy. Add the chickpea water (aquafaba) to reach desired texture. Add chickpea cookie dough mixture to a bowl and fold in the chocolate drops.? The cookie dough can be consumed without baking and will taste even better after it sets for a few hours in the refrigerator. Can be stored in an airtight container in the refrigerator for up to 4 days.

Rapunzel Products


703455 Chickpeas canned
110690 Peanut butter creamy
1400880 Coconut blossom syrup
1460370 Bourbon vanilla powder, HAND IN HAND
603020 Chia seeds
1430895 Semisweet chocolate drops, HAND IN HAND
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de