Chickpea Edible Cookie Dough

Ingredients:

• 1 1/2 cups cooked chickpeas or canned

• 1/4 cup smooth almond butter or other nut butter

• 1/4 cup sugar free maple syrup or pure maple syrup

• 1/2 cup instant oats

• 2 teaspoons vanilla extract

• 1/2 teaspoon salt

• 1/4 cup compliant brown sugar

• 1/2 cup lily's semi-sweet chocolate chips or dark chocolate chips

• 1/4 teaspoon cinnamon

• flaky salt optional

Utensils:

• food processor

• airtight container

Instructions:

1. prepare ingredients

2. drain and rinse 1 1/2 cups of chickpeas very well then add to a food processor

3. add 1/4 cup of nut butter to the food processor

4. add 1/4 cup of syrup to the processor

5. add 1/2 cup of instant oats to the food processor

6. add 2 tsp of vanilla extract to the food processor

7. add 1/2 tsp of salt to the processor

8. add 1/4 cup of brown sugar to the food processor

9. add 1/4 tsp of cinnamon to the processor and blend until smooth which should take about 1 full minute; if the dough doesn't seem thick enough then blend in more oats as needed to absorb excess liquid

10. add 1/2 cup of chocolate chips to the processor and pulse to combine

11. transfer the cookie dough to an airtight container to the fridge for at least 30 minutes before serving

Keep extra cookie dough in an airtight container in the fridge, when you are ready for serving top cookie dough with flaky salt if you desire.