HEALTHY CHOCOLATE CHIP COOKIE DOUGH

November 12, 2018 by Renee Tavoularis

Ingredients

20 Medjool dates, pitted
¼ cup warm water
1 15 oz. can chickpeas, drained and rinsed
¼ cup tahini
1 teaspoon almond extract
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch sea salt
6 ounces 100% dark chocolate chips (no sugar added)

Instructions

• Place the dates and water in a food processor or high-speed blender. Pulse a few times to break up the dates before blending for 2 minutes. Transfer mixture to a small bowl.
• Add the chickpeas, tahini, almond extract, vanilla extract, cinnamon and sea salt to the food processor or blender. Pulse a few times before adding in the date mixture. Blend until smooth.
• Transfer mixture to a large bowl and stir in the chocolate chips.
• Let cookie dough chill in the fridge for at least 30 minutes before serving.
• Store in an airtight container in the refrigerator for up to four days.