We’ve all done it. Stuck our finger in the cookie dough and indulged in salmonella-laden delight. Human willpower is an extraordinary force, but it’s defenseless against cookie dough. That gritty, sweet taste and smooth, buttery texture – it’s irresistible. While it may be tempting to eat the entire bowl, would you really want to? Probably not. I don’t think your stomach (inside or outside) would appreciate that. So let’s make it a
1 can chickpeas or butter beans, drained and rinsed well
1/4 cup creamy peanut butter
1/4 cup + 2 Tbsp maple syrup (or agave nectar or sugar-free syrup)
1t vanilla extract
1/4 cup dark chocolate chips (mini-sized ones are best)
4 corn tortillas
Cinnamon and sugar
1. Transform the corn tortillas into chips by using this recipe: Homemade Tortilla Chips. Remember to sprinkle the cinnamon and sugar on top of the chips before baking.
2. Meanwhile, add the first four ingredients to a food processor and blend until smooth and creamy. If your chocolate chips are large, add them to the mixture and process until they are chopped. Taste, and add more maple syrup if desired. Place the dough in a bowl in the fridge and serve cold or at room temperature, with cinnamon-sugar tortilla chips.