Indulgence goes hand-in-hand with the holidays. But with this cookie dough, you don’t have to feel bad!
In Episode 5 of our Make it with Hamilton Beach series, host Miranda Malisani shows us how to make vegan chocolate chip cookie dough with protein-packed chickpeas using the Hamilton Beach 8 Cup Stack and Snap Food Processor.
Watch step-by-step as Miranda demonstrates how to make it with Hamilton Beach in your kitchen by watching the video and check out the recipe details below.
- 2 cup organic chickpeas, rinsed
- 1/2 cup sunflower seed butter
- 1/4 cup Dark maple syrup
- 1/4 cup dark chocolate chips
- Assemble food processor with the chopping/mixing blade.
- Rinse chickpeas and add to the food processor.
- Add in sunflower seed butter and maple syrup.
- Pulse until all ingredients are smooth.
- Remove mixture and place in a medium bowl.
- Fold in chocolate chips and place in mini mason jars. Garnish with a gluten-free chocolate chip cookie for a decorative and crunchy touch.
Recipe by Miranda Malisani
Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.
TAGS: chickpeas, chocolate chips, cookie dough, Make it, maple syrup, Miranda, vegan
CATEGORIES: dessert, Holidays, Make it with Hamilton Beach