Chickpea Cookie Dough
By :Mane Hernandez
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Course Breakfast, Snacks
Browse Category Breakfast, Snacks
Cooking Technique Pressure Cooking
Home Category Breakfast, Snacks
Cook Time 15 Minutes
Servings
4 Servings
Ingredients
  • 1 cup chickpeas pre-soaked in water overnight (For this, put the cup of chickpeas in a bowl and add cold water until it is two fingers above the chickpeas. Cover with a kitchen towel and, the following morning, strain using a colander. Rinse the chickpeas with cold water.)
  • 2 cups Water
  • ½ cup peanut butter
  • 1 tsp vanilla extract
  • cup maple syrup
  • ½ cup 80% cocoa chocolate chips sugar-free
Course Breakfast, Snacks
Browse Category Breakfast, Snacks
Cooking Technique Pressure Cooking
Home Category Breakfast, Snacks
Cook Time 15 Minutes
Servings
4 Servings
Ingredients
  • 1 cup chickpeas pre-soaked in water overnight (For this, put the cup of chickpeas in a bowl and add cold water until it is two fingers above the chickpeas. Cover with a kitchen towel and, the following morning, strain using a colander. Rinse the chickpeas with cold water.)
  • 2 cups Water
  • ½ cup peanut butter
  • 1 tsp vanilla extract
  • cup maple syrup
  • ½ cup 80% cocoa chocolate chips sugar-free
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Votes: 0
Rating: 0
Rate this recipe!
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Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Add the chickpeas and water. 
  2. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes
  3. Once the time is up, press Cancel and manually release the pressure. Once all the pressure has been released, open the Instant Pot® lid. Take out the steel inner pot and strain the chickpeas to drain the cooking water.
  4. Place the chickpeas in a food processor along with the peanut butter, vanilla extract, and maple syrup. Process until dough is formed. Remove from the food processor bowl and add the chocolate chips. Enjoy!
  5. can be stored in the refrigerator for up to 3 days.
  6. Recommendations: use as a topping for ice cream, yogurt, a smoothie bowl, or the like. Or simply enjoy a few spoonfuls on its own. 
  7. To make baked cookies with it, add one tsp of baking soda to the mixture, use the Instant Vortex on Bake setting, and set to 355ºF (180ºC) for 12 Minutes
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