Healthy Snickerdoodle Cookie Dough
Vegan, Gluten Free
Yield: about 1 1/4 cups
  • 1 (15 ounce) can chickpeas
  • 1/2 cup creamy peanut butter
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  1. Rinse chickpeas under cold water. Peel by gently pinching them until the skin comes off.
  2. Combine chickpeas, peanut butter, maple syrup, cinnamon, and vanilla extract in a food processor and process until smooth.
  3. Place in an airtight container in the fridge until chilled.
Nutrition Information
Serving size: 3 tablespoons Calories: 180 Fat: 10g Saturated fat: 1,5g Trans fat: 0g Carbohydrates: 19g Sugar: 4g Sodium: 230mg Fiber: 5g Protein: 7g Cholesterol: 0mg
Recipe by Handful of Raspberries at