BEAN COOKIE DOUGH RECIPE BY TASTY
Here's what you need: unsalted chickpeas, hot water, lemon juice, unrefined coconut oil, almond meal, dark brown sugar, granulated sugar, vanilla extract, kosher salt, baking soda, vegan dark chocolate, food processor
Provided by Merle O'Neal
Categories Desserts
Time 40m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the skinned chickpeas, hot water, and 2 tablespoons of lemon juice. Soak for 10-20 minutes to help remove some of the canned chickpea flavor. Drain and rinse the chickpeas in cold water to cool.
- Add the drained chickpeas, remaining teaspoon of lemon juice, and the coconut oil to a food processor. Blend until completely smooth. Add the almond meal, brown sugar, granulated sugar, vanilla, salt, and baking soda. Blend until completely smooth, scraping down the sides as necessary.
- Transfer the 'dough' to a medium bowl and fold in the chocolate chips.
- Cover the bowl and transfer to the refrigerator to cool for 1 hour (or freeze for 30 minutes), until stiffened to the consistency of cookie dough. The dough will keep in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
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