Cookie dough is delicious but I’m not a huge cookie dough person. Does that make sense? (Probably not… it’s a health thing). After making Cookie Dough Dip using Chickpeas, I was determined to continue making this delicious treat… but I can’t bring myself to make the exact same recipe over and over and over. Gotta reinvent. It’s an addiction of some sort. And so I decided, hey, why not try baking these things? It could work, right?
You will need to flatten them with a spatula because the thick batter does not self-flatten in the oven. Essentially, the shape they’re in when you put them in the oven is just about how they’re likely to come out. Other than that tiny tweak, these babies are delicious!
2 teaspoon vanilla
1/8 tsp Salt
1/8 tsp Baking Powder
1/2 cup Chocolate Chip
- Preheat oven to 350.
- Combine all cookie dough ingredients — EXCEPT for chocolate chips — in a bowl and mix well. I used a magic bullet but wouldn’t be surprised if a high powered blender is also effective. I’ve also tried using a hand-held blender and have to say that’s probably my favorite method.
- Once no whole chick peas remain, add chocolate chips and stir.
- Scoop 1 inch thick balls onto a sprayed or greased cookie sheet. Before placing in the oven, use the back of a spoon or spatula to flatten the cookies because they will not flatten on their own.
- Bake for 15-20 minutes, or until chocolate chips are melting.
- Remove from oven and let cool.