Possibly my favorite recipe in the book, this “cookie dough” is seriously good and a bit addictive. A spoonful gives you a sweet, chocolaty, creamy, slightly salty fix all in one. You’ll never know the base is chickpeas—trust me on this one. I promise they won’t hang around long in your house!
Calories: 124 | Fat: 6g | Protein: 4g | Carbs: 16g | Fiber: 2g | Sugars: 8g
Recipe courtesy of: Meals That Heal by Carolyn Williams, PhD, RD (Tiller Press, 2019)
1. Place the chickpeas, peanut butter, brown sugar, almond milk, vanilla, and salt in a food processor; process until smooth, 1 to 2 minutes, stopping to scrape the sides of the bowl as needed.
2. Add 1 cup of the oats and pulse until the oats are blended into the dough, four or five times. Transfer the dough to a large bowl; stir in the chocolate chips and the remaining 1/2 cup oats.
3. Cover and chill for at least 1 hour or until ready to serve, and serve by the spoonful. Or roll the dough into 1-tablespoon balls. Place the balls on a parchment paper–lined rimmed baking sheet or in an airtight container. Cover and freeze until ready to serve. Let stand at room temperature for 10 minutes before serving.
Tip: For a dairy-free and vegan option, substitute 100% cacao or vegan dark chocolate morsels (such as the Enjoy Life brand) for the dark chocolate chips.