Skinny Swap: Chickpea Edible Cookie Dough
I don’t know about you, but I loooove edible cookie dough. Like most of our childhoods, I spent Sunday nights sneaking spoonfuls of raw dough from the bowl. Thankfully, it’s 2018 now and we figured out how to enjoy raw cookie dough without the risk of salmonella (or the gluten and refined sugars). The instagrammable, trendy spot that inspired this #SkinnySwap is none other than DŌ, Cookie Dough Confections in SoHo.
Serving size: 2 cups dough
1 can (1 1/1 cups) chickpeas
2/3 cup raw honey
1 1/3 cup oat flour
2 tablespoons melted ghee
1 tbsp vanilla
1 tbsp sea salt
1 cup 85% cacao dark chocolate, roughly chopped
In a food processor, pulse the chickpeas and honey until they form a soft batter texture.
Combine chickpea dough in a bowl with the oat flour, vanilla, melted ghee and sea salt. Fold in dark chocolate chunks.
Chill and enjoy!