Is this a Trick or a Treat!?! Let’s welcome October with Vegan Cookie Dough! With Halloween around the corner more parties with desserts will be on the schedule. The best way to please a crowd is to make something both healthy and delicious! (I also find this recipe festive enough for birthdays! I actually just celebrated my birthday this past weekend in New Orleans- recap to come!)
This is a recipe I shared awhile ago only I added more milk and called it pudding…. I think it works better with less milk and in cookie dough form! It’s a recipe I make often because it’s easy and delicious and a healthier spin on dessert (plus it’s safer than eating raw cookie dough). Vegan cookie dough is also flour free- can you guess the secret ingredient to make it chewy and thick? Garbanzo beans FTW!! I’d recommend adding as many chocolate chips as you see fit and use your own judgement on the milk to thin to the consistency of your liking.
Vegan Cookie Dough
Ingredients
- 1 can drained garbanzo beans
- 3 TBSP nut butter
- 3 TBSP maple syrup
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
- milk as needed optional
Instructions
- Add all ingredients except chocolate chips to food processor.
- Puree to thick doughy consistency (adding milk if needed).
- Mix in chocolate chips and chill.
- Serve cold.
Do you like raw cookie dough or cooked cookie dough (aka cookies) more?? What’s your favorite flavor cookie??
