Raw Vegan Cookie Dough Recipe
🔪Prep Time: 10 minutes
(1) 15 oz. can (425 grams, or 1½ cups) of cooked garbanzo beans, drained and well rinsed
¼ cup of maple syrup
¼ cup of creamy peanut butter
2 teaspoons of vanilla
¼ teaspoon of baking soda (for that cookie dough flavor)
¼ teaspoon of fine sea salt
1/3 cup (28 grams) of quick cooking rolled oats
3 tablespoons of cacao nibs
1First, if using canned garbanzo beans, drain and rinse thoroughly to avoid a beany taste. If using home cooked beans, simply measure out 1½ cups and add them to a food processor. I like to use a food processor such as a Cuisinart, instead of a high-powered blender, to retain a little texture which gives a more authentic mouth feel to the dough.
2Next add in the sweetener: ¼ cup of maple syrup, the flavorings: vanilla, ¼ teaspoon each of baking soda and salt, and the ¼ cup of creamy peanut butter. The baking soda is simply for flavor but really makes the cookie dough taste just like when you eat it off the spoon before putting it in the oven. Blend all these ingredients until smooth with a bit of texture.
3The quick cooking oats come next. Quick cooking oats create just the right consistency. Blend the 1/3 cup of oats into the bean mixture until it looks like cookie dough.
4Lastly add your 3 tablespoons of cacao nibs for an amazing chocolate boost and extra crunch. Just pulse these a few times until they’re blended in nicely.
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