Vegan peanut butter and chocolate chip cookie dough

imageI love eating raw cookie dough!  One of the perks of being a vegan is that I can eat raw cookie dough without worrying about risks associated with eating raw animal products.  This is one of those “sneakily healthy” recipes, because I use garbanzo beans and peanut butter to add a double dose of protein, as well as fiber to this treat!  This is so easy, and definitely worth a try.

what you will need-

image1 can of chickpeas (also called garbanzo beans)

1/3 cup unsweetened cashew milk

1/4 cup sugar (I used pure cane sugar)

1/2 teaspoon vanilla extract

1/3 cup peanut butter

1/2 cup vegan chocolate chips

Open and drain the can of chickpeas/garbanzo beans.  Put the drained beans into the blender, along with the cashew milk.  Place the cover on the blender, and blend until the beans are broken down, and a paste is formed.  I had to stop the blender and use a spoon to stir the mixture and blend again to get it to mash up all the beans.

Take the mixture out of the blender, and put into a bowl or container.  Add the sugar and vanilla extract.  Stir with a hand mixer until completely combined.

imageAdd the 1/3 cup peanut butter.  Blend with a hand mixer until completely combined and smooth.  Make sure that there aren’t any clumps (those are the beans and if there are clumps it’s because the beans aren’t completely mashed up).

imageAdd the 1/2 cup vegan chocolate chips.  Mix with a spoon to avoid crushing the chocolate chips.

imagePut in small containers to serve, or store in the fridge.  I’m not sure how long they last, because I have honestly never had any vegan cookie dough go bad.




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