Have you checked out the edible cookie dough trend, yet? Some of the recipes and mixes out there are absolutely DELICIOUS!

The problem, they also contain some questionable ingredients, a ton of hidden sugar, and many also include pretty hard-to-find specialty items.

But not my recipe!

It’s fast, easy, and you might already have everything you need in your kitchen. It’s also gluten-free and can easily be vegan as well.

TIP: getting the skins off the chickpeas will make a big difference in the texture. It’s a little extra work but it’s worth it.

A quick method – rinse them in a colander, then spread them out on 1-2 layers of paper towels or a clean kitchen towel.

Place some paper towels over them and rub them back and forth vigorously. The peels should start to come off. Rinse and repeat!

Almond Chocolate Chip Edible Cookie Dough

Makes about 2 cups/16 servings

1 can (15.5 oz/440 grams) unsalted chickpeas, drained, rinsed, and peeled

1 cup (255 grams) almond butter

2 tbsp maple syrup or honey

1 tbsp vanilla extract

1 tsp sea salt

4 oz (115 grams) dark chocolate chips (at least 70% cacao)

(OPTIONAL) 2-3 tbsp melted dark chocolate

Place the first 5 ingredients in a food processor and pulse until the mixture is smooth and well-blended.

If you’re using the melted chocolate, blend it in, and then stir in the chocolate chips.  Taste and adjust sweetness.

Scrape the batter into a jar or covered container and enjoy! (Tip: store this in the refrigerator – it’s extra-yummy when it’s cold.)

You could make this for yourself or your fam … OR you can put them in nice glass jars and give them out as holiday gifts!

Enjoy 🙂

Lilia, Nutritionist & Fitness Coach.