There's no secret in our home that I love sweets. I felt my whole world would end when I learned I needed to be gluten-free due to medical issues. What would I eat for dessert?! Luckily, I knew there were better-for-me options, but did they taste good? It became a mission of mine to create desserts and sweet treats that others could enjoy, too, even if they weren't gluten-free. Being healthier is always a plus, especially when it tastes good.
When I discovered a way to make an edible chocolate chip cookie dough gluten-free, sugar-free, AND taste good, I was in heaven! You will be surprised at how delicious it is. Try it, and remember there are always ways to adjust the recipe to your tastes.
Ingredients
1 1/2 cups cooked chickpeas. I pressure cook mine and find the texture and mild flavor of cooked chic peas are better than canned. If wanted, substitute one can of chickpeas for the cooked ones and rinse well.
1/4 cup cashew butter*
1 teaspoon vanilla extract
1/4 cup almond flour
2-3 Tablespoons sugar-free maple syrup*
1/4 cup sugar-free chocolate chips*
1/2 teaspoon salt if using cooked chickpeas; reduce to 1/4 teaspoon if using canned chickpeas
Directions
Add all your ingredients to a high-speed blender like a Vitamix, Ninja or to a food processor, except chocolate chips.
Process until a dough forms, stopping to scrape down the sides when necessary. I break down the dough and process it a few more times to ensure a smooth consistency.
Add the chocolate chips and pulse a few times to incorporate them into the dough, or move the dough into a bowl and fold in the chips.
Eat right away or refrigerate for up to one week.
Makes 8 servings
* Cashew butter is my favorite nut butter to create recipes because it is mild and lets other flavors shine through. This recipe can use any nut butter but will change the flavor profile. I make my own, but you can use any cashew butter.
Lilly's dark chocolate sugar-free chocolate chips were used in this recipe. RxSugar organic maple syrup was used in this recipe.
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