When you make chocolate chip cookies part of the process is, you eat some of the cookie dough. It has also been one of those, you aren’t supposed to do that type of things. Everyone does it anyways. Who can blame you when chocolate chip cookie dough tastes so good? What if I told you that, you can have your cookie dough and eat it too, with no worries of salmonella? You can with this easy eggless, chocolate chip cookie dough.
I have a few vegan friends so my Facebook feed is often filled with things made with or from chickpeas. Seriously chickpeas can be turned into anything! They aren’t just for hummus anymore. I have seen recipes for everything from chickpea burgers to chickpea buttercream and other sweet treats. I’ve really been wondering how in the world in the world the chickpea does it. Yet alone how do all these chickpea creations taste. So I jumped right on into the deep end of chick pea recipes, Faux Cookie Dough Dip.
I think most people have memories of making cookies and eating bites of the cookie dough but never too much because of the raw eggs. It’s the best part of making cookies; it’s classic comfort food. With faux cookie dough dip I have found the perfect solution to having cookie dough and being able to eat it without much worry of salmonella or the calories. There is no egg, no butter and no flour and the recipe can easily be made completely vegan if desired. Healthy cookie dough yes please! I am all about healthy substitutions and this dip was a winner!
I know what you are thinking though, how in the world do you transform a can of beans into something sweet and delicious? I thought the same thing as I was opening my chickpeas but it works. I can’t tell you how other than chickpea magic. I threw my ingredients into my food processor and out came cookie dough deliciousness! My entire family loved the cookie dough dip and had no clue how healthy it really was, let alone it was made from chickpeas. The faux cookie dough dip pairs beautifully with apples. I loved it with a honey crisp apple while my daughter enjoyed her’s with a granny smith. Then again you could skip the apples and just dig into it with a spoon. I wouldn’t judge you if you did, i’d probably ask where is my spoon? Can I have some too?
Do you cook with chickpeas? What is your favorite chickpea recipe?
Faux Cookie Dough Dip
Country Girl Gourmet
- 1½ cups cooked chickpeas
- 6 tablespoons brown sugar
- ¼ cup nut butter (peanut butter, almond butter,etc.)
- 3 tablespoons oats
- 1 tablespoon milk (dairy,almond, etc.)
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- ⅓ cup chocolate chips (carob chips may be substituted)
- Blend chickpeas, brown sugar, peanut butter, oats, milk, vanilla extract, salt, and baking soda together in a food processor until smooth; fold in chocolate chips
Recipe from Allrecipes.com
On my 12 days of homemade Christmas I have a bunch of recipes which have been handed down. Today’s recipe for Sugar Cookies comes from my great-great grandma.While it is not a roll out sugar cookie recipe it is a recipe for a nice soft sugar cookie which has been rolled in sugar. It is a favorite cookie of my kids and I have made it for countless others over the years. I am sure your friends and family will like it also.
After making up your cookie dough you will drop by walnut sized spoonfuls into sugar and roll. I use about 1/3 cup of sugar and like adding in a tablespoon or so of colored sugar.
The next step is my daughters favorite. Take a glass and press each cookie.
They will be slightly smooched
Then you bake at 425* for 6-8 minutes
and then voila! You have these nice, soft Sugar Cookies!
1 cup butter or margarine
1 cup sugar
2t vanilla extract
1t baking soda
a pinch of salt
3 cups flour
(additional sugar for rolling)
1. Preheat oven to 425*
2. In a bowl cream together butter and sugars until fluffy.
3. Mix in eggs, vanilla and milk
4. Add in dry ingredients and combine well forming a dough.
5. Drop by walnut sized spoonful into a boll of sugar and roll in sugar. Place on a parchment lined cookie sheet and flatten with a glass.
6. Bake for 6-8 minutes