Promise you won't get mad at me?
I kinda just threw this one together. You know when it's approximately 2 in the afternoon and you're craving something not-so-great for you? I happened to be scrolling my facebook newsfeed and BAM. There it was. Cookie dough.
It was all over. I had to have it. So I started scouring recipes online and I ended up blending several different recipes together to create my own little concoction.
I have good news and bad news for you. The good news is, I know all the ingredients I used. The bad news is, the AMOUNT that I used isn't going to be exact...so be willing to work with me a little bit here ;) But hey, this creates a bit of adventure with your cookie dough, right?
FYI--This crazy thing I'm calling a "recipe" below serves about 1. So bump it up if you are feeding more than one mouth :)
1/2 can of garbanzo beans
1/4 cup Oat Flour (or old fashioned oats)
2-3 Tbsp Peanut butter or nut butter of your choosing
1 packet Stevia
Cashew Milk (I had unsweetened vanilla on hand)
Honey and/or maple syrup
The random method I used:
1.) I placed the can of garbanzo beans in a colander and rinsed them thoroughly in the sink
2.) Next, I placed about half the can of garbanzo beans in my Ninja Blender.
3.) I then added approximately 4 tablespoons (or about 1/4 cup) of oat flour and blended it thoroughly in the blender.
4.) I then added at least 2Tbsp of peanut butter---you can add more or less to your taste, then I added 1 packet of stevia, a few drops of vanilla extract, about 2-3 Tbsp of cashew milk, a drizzle of honey to taste, and about 1/3 of a banana because I wanted creamy consistency.
5.) I then blended that very well for a smooth consistency. Blend to your liking--but if I'm eating "cookie dough," I want it fluffy and smooth!
6.) I then topped with chocolate chips. To keep this vegan, you can use Enjoy Life vegan chocolate chips, which are delicious.
Don't get too caught up in the amounts. Just start throwing ingredients in a blender until it looks right to you. I've made probably a dozen variations of this recipe in the past (you can add or subtract so many different ingredients to make this equally delicious), and they almost always turn out amazing! This does give you a very subtle banana flavor, so if that isn't your jam you can always leave that out and add more cashew milk or sub something plain like a few Tbsp of plain greek yogurt for that smoother consistency.
I'm clearly not claiming to be a chef anytime soon, but I can say that this was delicious and it totally fulfilled my craving for cookie dough--at a much healthier "cost."
Let me know what you thought about it in the comments! Enjoy.
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