Along with limp frozen pizzas and milk in a bag, my public high school cafeteria served deliciously hot, gooey chocolate chip cookies melted onto strips of greasy wax paper. AND, if you had the lunch lady hook-up, for 50 cents you could also score an off-the-menu, under-the-table scoop of the raw cookie dough itself. It. Was. Bomb.
I mean, nothing tastes quite as amazing as sweet, sticky, licking-the-spoon-clean cookie dough, but it’s obviously not in the least bit healthy (and that’s not even taking salmonella into account … is that still a thing?). Fortunately, this recipe feeds all my cookie dough cravings and is vegan, gluten-free, protein-packed, and ridiculously easy to make. The only hard part is not eating it all in one sitting (so far I’ve kept it to two or more, totes proud).
Keep in mind, you can obviously use any chocolate chips for this recipe. I found these Lily’s Dark Chocolate Chips at Whole Foods and love them because they’re vegan, non-GMO, and sweetened with Stevia so lower in calories.
Also – spoiler alert – chickpeas are the same thing as garbanzo beans. Which I didn’t know until about a year ago so … there’s that.
Anyway, hope you enjoy this recipe as much as I do. P.S. Want to make the dough into actual cookies? Bake on parchment paper for 10 minutes at 350 F. Super doughy and delish.
1 can organic chickpeas
½ cup creamy organic peanut butter
½ cup chocolate chips
3 TBS maple syrup
1 tsp vanilla extract
Add all ingredients except chocolate chips in a food processor or Vitamix and blend until smooth.
Stir in chocolate chips.
Chill in the fridge for an hour or more, then dig in!