Who among us hasn't snuck a bite of the cookie dough when it is raw? A bite of raw cookie dough is one of the great pleasures of making cookies - but if there are eggs involved, it is also one of the great risks. Wouldn't it be nice to eat raw cookie dough without the fear of salmonella?
I'm glad you agree that it would; enter this recipe for Chocolate Chip Cookie Dough Drops, made with chickpeas. I normally think of chickpeas as a savoury dish - probably everyone else does, too - but they actually work very well as a base for a sweet treat.
Did you know that if you have a lot of cravings for sweet things, you might be low on protein? This recipe is the best of both worlds - and your kids will never believe that there are chickpeas involved. They are also nut-free, so they are perfect for lunch boxes. Best of all, the fibre and protein in the chickpeas make these a very satisfying snack. Now you can eat cookie dough without the guilt - or the stomachache!
In a food processor, puree chickpeas, tahini, coconut oil, maple syrup, cinnamon, nutmeg, and vanilla extract together until very smooth.
Stir in chocolate chips.
Transfer mixture into a lidded container and set in the freezer for about 2 hours, or until firm enough to roll into balls.
Roll into 1-inch balls and store in the fridge, separating layers with waxed paper.
This freezes well (and is very tasty that way, too).
Yield: approximately 20 drops