Chickpea Cookie Dough

From GRP skier Adam Martin.

This cookie dough recipe is delicious, quick, crave-satisfying, and made from pantry staples. Despite common ingredients, this confection is far from dessert hummus. When pureed, the chickpeas create a wonderfully creamy texture, and the maple syrup adds its characteristic caramel flavor.

I enjoy this after a long workout or anytime I feel like a little extra something after dinner. It’s great straight from the mixing bowl, chilled, or warmed just enough that the chocolate begins to melt.

Here’s what you need:
1 1/2 cups chickpeas drained (the amount from a 15 oz can)
1/2 cup of rolled oats
1/4 cup of cashew butter (tahini is also good)
a scant 1/2 cup of maple syrup
about 3 T chopped chocolate or chocolate chips (more or less, dark or milk based on personal preference)
1/8 t kosher salt (or 1/16 t table salt)
1/2 t vanilla

Proper mise en place like this is uncommon in my kitchen. It works just as well if you dump everything in a bowl right away.

To make the cookie dough, you will need an immersion blender, food processor, or high speed blender. Add all of the ingredients to a bowl, food processor, or blending jar and process until smooth.

This was done with an immersion blender, which leaves small bits of oats. A high speed blender yields the smoothest end product, but both variants are delicious in their own way.

Lastly, add the chocolate bits and an optional sprinkle of sea salt. Mix them in or leave them scattered on top.