At this stage in the game, I’m pleasantly surprised by my lack of pregnancy cravings. I was fully prepared for the worst (i.e. never letting a pint of ice cream leave my side or constantly binging on big juicy burgers). But, as I’ve shared in my monthly updates, it’s been more about fresh salads or non-raw sushi. So I’m happily riding that wave as long as it lasts. And I wanted to carry over my ‘responsible eating’ trend into dessert with this healthy edible cookie dough. Having a base of chickpeas keeps the color convincing and offers a similar texture to that Toll House goodness. See below for full recipe (and indulge all you want).
INGREDIENTS
- 1 15-oz. can of chickpeas
- 1/2 cup creamy peanut butter
- 2 tbsp agave syrup
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
DIRECTIONS
- Combine chickpeas, peanut butter, agave, maple, and vanilla in a food processor and blend until smooth
- Transfer “dough” into a mixing bowl and stir in chocolate chips
- Chill in the fridge or freezer until cold (super necessary, otherwise it can taste funky)
