PB Chocolate Chip Edible Cookie Dough! Healthy Eating

Did someone say edible cookie dough?

This recipe is crazy delicious, gluten-free, and super healthy!

Enjoy this Santa-approved treat over the holidays and any time of year! Eating healthy can be FUN and can still taste AMAZING!

This recipe is fast and easy, and you might already have everything you need to make it right from your pantry. It’s also gluten-free and can easily be converted to vegan!

Peanut Butter Chocolate Chip Edible Cookie Dough

Makes about 2 cups/16 servings

1 can (15.5 oz/440 grams) of unsalted chickpeas, drained, rinsed, and peeled

1 cup (255 grams) peanut or nut butter

1 tbsp maple syrup or honey

1 scoop chocolate mocha SipFit MCT & COLLAGEN

1 tbsp vanilla extract

1 tsp sea salt

4 oz (115 grams) dark chocolate chips (at least 70% cacao or sugar-free)

(OPTIONAL) 2-3 tbsp melted dark chocolate

TIP:

Getting the skins off the chickpeas will make a big difference in the texture. It’s a little tedious, but it’s worth it.

A quick method – rinse them in a colander, then spread them out on 1-2 layers of paper towels or a clean kitchen towel.

Place some paper towels over them and rub them back and forth vigorously. The peels should start to come off. Rinse and repeat!

Instructions:

Place the first 5 ingredients in a food processor and pulse until the mixture is smooth and well-blended. Stir in chocolate chips if you are not adding melted chocolate.

If you’re using melted chocolate, blend it and stir in the chocolate chips.  Taste and adjust sweetness as necessary.

Scrape the batter into a jar or container, and enjoy!

Additional Tip:

Cover and store this in the refrigerator – it’s extra yummy when cold.