Merle is doing another vegan taste test challenge! Today she’s trying to make some delicious edible cookie dough to enjoy during lock down
1 15-ounce can unsalted chickpeas, drained and skins removed
2½ cups hot water
2 tablespoon plus
1 teaspoon lemon juice, divided
2 teaspoons unrefined coconut oil
½ cup almond meal
¼ cup dark brown sugar
1 tablespoon granulated sugar
½ teaspoon vanilla extract
¼ teaspoon kosher salt
⅛ teaspoon baking soda
⅔ cup vegan dark chocolate chips
PREPARATION In a large bowl, mix together the skinned chickpeas, hot water, and 2 tablespoons of lemon juice. Soak for 10–20 minutes to help remove some of the canned chickpea flavor. Drain and rinse the chickpeas in cold water to cool.Add the drained chickpeas, remaining teaspoon of lemon juice, and the coconut oil to a food processor. Blend until completely smooth. Add the almond meal, brown sugar, granulated sugar, vanilla, salt, and baking soda. Blend until completely smooth, scraping down the sides as necessary. Transfer the ‘dough’ to a medium bowl and fold in the chocolate chips. Cover the bowl and transfer to the refrigerator to cool for 1 hour (or freeze for 30 minutes), until stiffened to the consistency of cookie dough. The dough will keep in an airtight container in the refrigerator for up to 5 days.Enjoy!
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