I’ve been sighting seductive bowls of chickpea cookie dough around Instagram, and couldn’t resist making my own. After all, who doesn’t want to feel like they’re eating cookie dough for breakfast, while nourishing and fueling themselves for the day ahead? There’s something just so wickedly satisfying about eating “dessert” for breakfast – having your cake (/cookie dough) and eating it too.
This recipe actually came about while creating breakfast cookies for a yoga brunch, when I realized I could easily just sit there and spoon the batter into my mouth instead of baking it. I’ve adjusted it slightly, and will be posting the recipe for the breakfast cookies separately, so stay tuned. (Update: I’ve uploaded the breakfast cookie recipe).
Servings: 2 (or 1, if you’re super hungry 😉 )
- 1 can of chickpeas (ca. 240 g, drained weight), drained, rinsed, skins off
- 1 large ripe banana
- 2 tbsp smooth natural peanut butter
- 2 medjool dates
- 1 pinch of salt
- ground vanilla bean (or ca. 1 tsp vanilla extract)
- (1 tsp lucuma; optional, for extra sweetness)
- dark chocolate, cut into small chunks; I used 85% Lindt chocolate
- Note: the cookie I used as decoration is the Vanilla Chocolate Chip cookie by My Raw Joy – definitely one to recommend!
- Blend all the ingredients – except for the chocolate chunks – together.
- Stir in the chocolate chunks and enjoy!
Variations: feel free to experiment, adding cacao powder for a more chocolatey version, or blueberries for a blueberry muffin batter (I think I might try that next…), chopped nuts etc. And for a thicker dough, add some flour, e.g. buckwheat flour.