Think back to that last time you crept into the kitchen at midnight, opened up the fridge, and dipped your hand into some gooey cookie dough. Probably tasted like a mouthful of heaven, right?
The only thing stopping you from going back for seconds, and thirds, and fourths, is that cookie dough isn’t that healthy for you. Oh, and it sometimes upsets your stomach.
Not anymore. This recipe tastes exactly like cookie dough…minus the guilt…and the sugar…and the tummy aches…
Just replace the dough with some creamy nut butter and mix in nutritious ingredients like liquid stevia, garbanzo beans, and coconut milk, and voila! You have yourself a cookie dough recipe that’s vegan and low in sugar and calories.
Keep this cookie dough nearby — it’ll be impossible to taste it and not go back for more!
- 1 can (15 oz) of garbanzo beans, drained and rinsed
- 1/4 cup of creamy nut butter (peanut or almond or tahini)
- 1 tablespoon of raw honey (or more to taste)
- 20 drops of liquid stevia (or more to taste)
- 2 tablespoons of flax meal
- 1 tablespoon of vanilla extract
- 1 tablespoon of coconut milk, full-fat
- 1/4 teaspoon of sea salt
- 1/4 cup of Lily’s chocolate chips (stevia-sweetened)
- In a food processor, combine the garbanzo beans, nut butter, honey, stevia, flax, vanilla, coconut milk, and sea salt. Blend until smooth and creamy. Taste for sweetness; if needed, add more honey or stevia.
- With a large spoon, mix in the chocolate chips. Enjoy immediately, or chill until you’re ready to serve. Enjoy!
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