A week or two ago, Mike and I went browsing through the Old Strathcona Farmers’ Market. It is one of many farmers’ markets in Edmonton and runs throughout the year. If you’re ever in Edmonton, you should definitely stop by there 🙂 Anyways, while we were there I picked up a container of “Chickie Dough”, a chickpea based substitute for those of us who like to eat delicious things on spoons (note the plural). There are a lot of recipes on the internet for cookie dough dips like this one, but I wanted to create my own 🙂
The next time I do this I’ll probably add another tsp of vanilla and honey, just to see what happens to the flavour. I didn’t want it to be too sweet, because at some point you may as well just grab some Pillsbury dough and have at’er. This recipe is quite peanut buttery, so if you aren’t PB crazed like I am I would recommend only using ½ cup of peanut butter. Also you should store these in the refrigerator.
Chickpea Cookie Dough
(An original? Whaaa?)
- 19 oz can chickpeas, drained and rinsed
- 2/3 cup peanut butter (may as well be smooth, because you’re going to puree the crap out of it)
- ¼ cup milk
- 2 tbsp fine oats
- 1 tsp vanilla
- 1 tsp honey
- However many chocolate chips you want
- Put everything into a food processor (except the chocolate chips), and GO (on a high setting)! Leave it in there until your “dough” is as smooth as you want it to be. Scrape down the sides of your processor with a spatula once or two just to be safe.
- For your chocolate chips you have two options: mix them in or sprinkle them on top. If you’re mixing them in, remove the blade from your food processor and add the chocolate chips. Mix with a spoon until evenly distributed. If you’re sprinkling them on top, spoon the dough into containers and sprinkle the chips on top. Remember, the larger the surface area on top of the dough the more chocolate chips you get!
- Ready your spoon, because it’s eating time!