TO-GOOD-TO-BE-TRUE COOKIE DOUGH
For this recipe, I wanted to pick a treat that kids love, and get them engaged in healthy snacking that is lower in sugar. I remembered the snack shack at the pool when I was growing up and the snack that always sold out first: COOKIE DOUGH. Your average store bought cookie dough is typically loaded with sugar, high fructose corn syrup, and butter. But this SNEAKY treat is much different! It sounds crazy, but the base is actually made of ground garbanzo beans.
Garbanzo beans have a buttery texture and nutty flavor making them a perfect substitute for butter fat and flour in this dough. Garbanzo beans are a fabulous source of protein, fiber and antioxidants - three words definitely not associated with your average cookie dough or cookie. These treats are great for kids with allergies too - they are gluten free, dairy free, egg free and can be peanut free based on what nut butter you choose to use.
TO-GOOD-TO-BE-TRUE COOKIE DOUGH
YIELD: 36 Tablespoon sized balls of cookie dough TIME: 10 minutes
INGREDIENTS:
1 can chickpeas, rinsed, drained and patted dry
1/2 cup unsweetened unsalted creamy peanut butter (or nut butter of your choice)
1/3 cup honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon baking soda
4 Tablespoons old-fashioned gluten-free oats
1/3 cup chocolate chips (optional, can omit, sub raisins, or use dairy free chips)
METHOD:
In a food processor, combine chickpeas, peanut butter, honey, vanilla and baking soda and mix until smooth. Patting the chickpeas dry is very important, don't skip that step!
Add oats and pulse 2-3 times
Mix in chocolate chips by hand, if using
Chill 5-10 minutes and then you can eat this cookie dough raw!
OR bake in oven at 350 degrees for 8 minutes and eat warm.
NUTRITION FACTS: Serving size 2 dough balls (each 1 Tablespoon sized):
104 Calories/ Fat 4.8g / Sat Fat 1.4g/ Sodium 61mg/ Carbs 13g / Fiber 3g / Sugars 6g / Protein 3g