Chickpea Cookie Dough Recipe (Banana Bread Flavor)
This Chickpea Cookie Dough with Banana Bread Flavor is very similar to Chickpea Cookie Dough with the addition of banana to give it a classic banana bread spin! It tastes like licking the spoon as a kid, but it's made with nutrient-rich ingredients including chickpeas, oatmeal, bananas, and peanut butter.
Equipment
- 1 food processor or high speed blender
Ingredients
- ¼ cup rolled oats
- 1 (15 oz) can chickpeas, drained and rinsed or 1¾ cups cooked chickpeas
- 1 banana use an overripe banana for best results
- 1 tablespoon nut butter I use peanut butter
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips I use dark mini chocolate chips
- pinch sea salt optional
Instructions
- Add the rolled oats to a food processor or high-speed blender. Blend until they turn into a fine flour.
- Drain and rinse the can of chickpeas. Add the banana, chickpeas, nut butter, syrup, vanilla and sea salt (if using)
- Blend until smooth, pushing down the sides as needed. It will take 3-5 minutes to get smooth.
- Fold in chocolate chips.
Video
Notes
Expert Tips
- If using canned chickpeas, be sure to drain and rinse them first!
- For best results, use an overripe banana.
- Push down the sides as you blend it.
- If it's too thin, add a bit more oats. If it's too thick, add a bit of almond milk or more maple syrup.
- Refrigerator - Store in an airtight container in the fridge for up to 3-4 days.
- Freezer - store in the freezer for up to 4 months in a freezer-safe container.
- To Thaw - thaw in the refrigerator overnight. To get it back to its smooth consistency, use a spoon to whip it and add a bit more syrup or nut butter as you stir before serving.
Tried this recipe?Let us know how it was!