Vegan cookie dough

Do you want to score points with your friends and family? Then Lenna Omrani from The Every Day Vegan recommends this surprising dessert. The dough is based on chickpeas and therefore completely gluten-free. Trust me, you won't taste it!

This recipe is for 4 to 8 servings, gluten-free and soy-free

Cooking time

10 minutes

Tools

Food processor

Ingredients

350 g tin chickpeas, drained weight

4 tbsp almond paste (or peanut butter)

3 tbsp oatmeal

4 tbsp agave syrup

½ teaspoon vanilla extract

pinch of salt

50 g dark chocolate (70% cocoa solids), finely chopped

Preparation

1. Drain the chickpeas well and then rinse them.
2. Put the chickpeas in a food processor and add the almond paste, oatmeal, agave syrup, vanilla extract and salt. Blend until thick and creamy. Add a splash of plant-based milk or more nut butter if the mixture is too thick.
3. Stir the chopped chocolate into the chickpea mixture. Place the cookie dough in a bowl.
4. Serve the cookie dough right away or put it in the fridge for a while.

Replacement Tip

Replace the agave syrup with 2 or 3 soft medjoul dates. Make sure the dates are soft and/or soaked before putting them in the food processor.