This chocolate chip cookie dough packs a nutritional punch. Made without eggs or flour, making it completely safe to eat raw.
Drain and rinse the chickpeas, if using canned
Place the Cookie Dough Base ingredients into a food processor. Combine until you have a smooth, cookie-dough-like consistency, adding the additional plant milk, as needed.
Depending on your food processor, this can take several minutes.
Once you've achieved a cookie dough consistency, stop and taste your dough; decide if you want to add sweetener. If so, add up to 3 tbsp of granulated erythritol and process until fully combined with your dough.
*see note: Sweetness
Scrape your dough out of the food processor and into a glass bowl. Stir in your chocolate chips and/or nuts. You can eat it right away, but I prefer to let it chill in the refrigerator for 10 or 15 minutes.
Serve as a dip for apple slices, graham crackers...or a spoon.
Keep in mind that you'll be adding chocolate chips to the final product, so you may not need the sweetener at all. Even if you were able to find sugar free vegan chocolate chips in your grocery store, the peanut butter will likely take care of your sweet tooth.
If you've just recently adopted a sugar free diet, you're more likely to think it needs the sweetener. The longer you're living the sugar free life, the less likely you'll want the extra sweetener...And since this is probably going to be your new favorite whole food plant based no sugar recipe, you'll have future opportunities to test whether or not the additional sweetener is necessary. Sweet.
Healthy Safe Cookie Dough courtesy of Crunchy Granola https://crunchygranola.goatshark.com/healthier-cookie-dough/