Imposter Cookie Dough
Today I’m sharing a very simple and delicious snack and dessert – Imposter Cookie Dough! This easy, 3-step recipe will have your mouth watering and will last for days.
- 1 can chickpeas
- Dash of salt
- 1/4 tsp. baking soda
- 2 tsp. vanilla
- 2 T nut butter (I use peanut butter)
- 1/8 cup milk
- 2 T sugar free maple syrup (regular is fine too)
- 1/4 cup mini chocolate chips
1.) Combine all the ingredients with the exception of the mini chocolate chips in a food processor and process until smooth. (The consistency will look like hummus).
2.) Add in the mini chocolate chips and pulse 3 times quickly.
3.) Scoop into a pyrex with a fitted lid to store in the refrigerator, and dive in!
Serving size: 2 T
Yields: 12 servings
Macros: 10g carbs, 3g fat, 3g protein, 73 cals
My two favorite ways to eat this are on top of rice cakes and graham crackers (and if licking the spatula counts, add that as another great way to enjoy this!).
Let me know if you make this recipe and what you put it on top of (or be honest – do you eat it by the spoonful?) 🙂