Chickpea Cookie Dough

📝 Ingredients

• 1 tin chickpeas (265 g drained)
• 30 g rolled oats
• 60 g peanut butter
• 2 tbsp honey (about 40 g)
• 30 g vanilla whey protein
• 1 tsp vanilla extract
• 1 pinch of salt
• 4 tbsp semi-skimmed milk (60 ml)
• 40 g dark chocolate chips

🍴 Utensils

• Blender or food processor
• Colander
• Clean tea towel
• Flexible spatula
• Bowl
• 4 small pots with lids

📖 Steps

1. Drain the chickpeas in a colander and rinse them thoroughly under cold water, stirring them around: this is essential to get rid of the tinned taste. Spread them on a clean tea towel and rub gently to dry them and remove as many skins as possible.
2. Remove the remaining skins by pinching each chickpea between two fingers (5 to 10 min): it's optional, but the dough will be much smoother. Blitz the oats on their own in the food processor for 30 seconds to get a fine powder.
3. Add the chickpeas, peanut butter, honey, whey, vanilla extract and salt to the food processor. Blend for 1 min, scrape down the sides with the spatula, then blend for another 1 to 2 min until you have a thick, smooth dough.
4. Add the milk a spoonful at a time, blending for a few seconds between each addition, until you get the texture of raw cookie dough: soft but holding together in a ball. Don't pour it all in at once or the dough will become too soft.
5. Taste and add a little more honey if it's not sweet enough. Transfer the dough to a bowl and fold in the chocolate chips with the spatula, without blending again, so they stay whole and crunchy.
6. Divide between the 4 small pots, smooth the tops and close. Eat straight away with a spoon, or after 30 min in the fridge for a firmer texture. The dough keeps for 4 days in the fridge in the tightly closed pots.