Vegan Gluten-Free Cookie Dough
Ingredients
- 350 g canned chickpeas
- 4 tablespoons almond butter or peanut butter
- 3 tablespoons oats
- 4 tablespoons maple syrup or agave syrup
- 50 g dark chocolate, chopped
- 1/2 teaspoon vanilla extract
- A pinch of salt
Preparation
Rinse the chickpeas well and dry them with a clean tea towel, then put them in the food processor
Add the almond butter or peanut butter, oats, maple syrup, vanilla extract, and salt, and mix until a thick mass; add a splash of almond milk to thin if needed
Transfer the mixture to a bowl and stir in the chopped dark chocolate
Chill the cookie dough in the refrigerator to cool and firm up, then serve with ice cream or yogurt
