The Famous Chocolate Chip Cookie Dough
Print PinPrep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 2 .5-3 cups
Calories: 25
Ingredients
- 1/4 cup milk or milk sub less or more as needed.
- 1/4 cup peanut butter or allergy-friendly alternative OR 3 tablespoons vegetable oil OR melted coconut oil
- 15 oz can chickpeas or white beans, drained and rinsed very well
- 2/3 cup xylitol or raw granulated sugar of choice
- 3 tablespoons rolled oats quick oats, or ground flax
- 2 teaspoons pure vanilla extract
- 1/8 tsp teaspoon baking soda
- 1/8 tsp plus 1⁄16 teaspoon salt
- 1/3 cup to 1⁄2 cup chocolate chips or vegan chocolate chips
Instructions
- Divide recipe in half and blend in two batches.
- Add ingredients in the order listed except for the chocolate chips and blend until smooth.
- For Blendtec*: Use Medium Speed. Twister Jar works best. For Fourside/Wildside Jars, may need to stop the machine, scrape ingredients towards the center, and continue blending.
- For Vitamix or other variable speed blender: Start on Variable Speed 1, turn machine on and slowly increase to Variable Speed 10/High, using the tamper to press ingredients into the blade.
- Add up to 1⁄4 cup milk as needed, blend until the final result has the texture of cookie dough.
- Turn off the blender and stir in the chocolate chips.
- Refrigerate leftovers in a covered container for up to 4 days.
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes
Notes
1. For a thicker consistency, add a bit more oatmeal.
Nutrition
Serving: 1g | Calories: 25kcal | Carbohydrates: 2.5g | Protein: 0.5g | Fat: 1g | Fiber: 0.5g
