Salted Caramel Cookie Dough
Cookie dough has always been a favourite of mine and I vividly remember eating half the batter before we would bake cookies as kids. I would even cook them for half the time so they were extra doughy in the center! Going plant based doesn’t mean you miss out - you just have to experiment a little. So if you’re missing cookie dough, or simply want a healthier recipe then this is what you need. You can eat it raw, or cooked -either way, it’s pretty delicious!
1 1/2 cup chickpeas drained and rinsed
1/4 cup date syrup
1/2 tsp salt
2 tbsp peanut butter
1/2 cups almond meal
8 squares salted caramel raw integrity choc
If you want to cook the cookie dough preheat the oven to 180 degrees
Add all ingredients into a blender except the chocolate and process until a smooth dough forms.
Chop the chocolate into chunks and fold into the dough.
To cook, spoon mixtures into balls and place on a baking tray. Flatten slightly and cook for 25minutes (or 15 if you want them extra doughy!)
To keep raw, store in an air tight container for up to 2 weeks (if it lasts that long)
Makes 10 cookies