Description
Cacao chickpea cookie dough “Snackwiches” made with chickpeas, nut butter, and your favorite cookies. Perfect for a snack or dessert.
Ingredients
- 1 15 oz. can of chickpeas, drained and rinsed
- ½ cup creamy peanut butter or cashew butter
- 2–3 TBSP maple syrup
- 1 TBSP ground flaxseed
- dash of cinnamon
- 1/4 cup cacao nibs
- 1 package Sejoyia Coco-Thins
Instructions
- Add all of the ingredient except the cacao nibs to a large blender or food processor. Blend until smooth and cream, scraping down the sides as needed to recombine.
- Fold in the cacao nibs to the blender with a spatula.
- Refrigerate the mixture overnight to allow cookie dough to harden, or serve immediately.
- With a cookie scoop, scoop ~1 – 2 TBSP of “cookie-dough” between Coco-Thins or your favorite snack cookie and enjoy!
- Store any leftover Cacao Chickpea Cookie Dough in an airtight container in the refrigerator for up to one week. Freeze for longterm storage.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Snack, Dessert
- Method: Blender
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free