Recipe:
Now you can eat raw cookie dough with a spoon and not have to worry about salmonella. This chickpea cookie dough tastes just like chocolate chip cookie dough, but it is made with wholesome ingredients. Cashew butter provides creaminess and a buttery flavor, brown sugar adds sweetness and a hint of molasses, and vanilla extract lends the classic vanilla flavor in cookie dough. Once refrigerated, the dough firms up and has a perfect dough-like texture thanks to the chickpeas and cashew butter.Chickpeas are a great source of iron, which plays an important role in hair and nail health. Plus, the dark chocolate chips may aid in keeping skin smooth.
Ingredients:
2 15 oz cans chickpeas, rinsed and drained
1⁄4 cup plus 2 tablespoons creamy cashew butter
1⁄4 cup plus 2 tablespoons light brown sugar
1 tablespoon vanilla extract
1⁄4 teaspoon salt
1⁄3 cup dark chocolate chips
Instructions:
Remove outer skins from the chickpeas. (To easily remove the skins, toss chickpeas with about 1 teaspoon of baking soda and then microwave for about two minutes. Then rinse with water while tossing the chickpeas). In a food processor, combine chickpeas, cashew butter, brown sugar, vanilla, and salt and blend until smooth, scraping down the sides a few times if necessary. Stir in chocolate chips and refrigerate for at least 2 hours or overnight before serving.
Yields: 10 servings (about 1⁄3 cup per serving)
Per serving: 195 calories, 5.61 g protein, 26.24 g carbohydrates, 4.57 g fiber, 12.66 g sugars, 9 g fat, 2.87 g saturated fat, 0 g trans fat, 0 mg cholesterol, 166 mg sodium, 29.82 mg calcium, 0.02 g omega-3 fats, 11.18 IU vitamin A, 0.05 mg vitamin C, 0.15 mg vitamin E, 2.48 mg iron, 0.3 mg zinc
Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.