Breakfast Cookie Dough

This recipe is dedicated to JK. Rock on cookie dough!

Chickpea cookie dough is pretty fabulous. What makes it better? Eating it for breakfast!

I added some coconut flour for extra fibre, and a dollop of yoghurt of healthy probiotics and calcium. Feel free to substitute the yoghurt with extra non-dairy milk if you’re that way inclined.

Chickpeas are full of fibre, protein, and healthy carbohydrates. They also provide minerals zinc, phosphate, magnesium, calcium, and Vitamin K.

Ok, I think I might have been a bit heavy-handed with the chocolate chips. Oops . . .

This recipe can be gluten-free, grain-free, egg-free, nut-free, dairy-free, and vegan.

Serves 2

Preparation time: 10 minutes

Ingredients:

- 1 can chickpeas, drained and rinsed well

- 1 Tablespoon dextrose, or to taste

- 1 Tablespoon rice malt syrup, or to taste

- 1/2 teaspoon cinnamon

- 2 rounded Tablespoons coconut flour

- 2 heaped Tablespoons unsweetened yoghurt, optional

- good splash vanilla essence

- milk of choice, as needed

- handful low-fructose dark chocolate chips (see my recipe in “Treats”)

Method:

1. Place all ingredients (except chocolate chips) in a food processor and blitz, adding milk as necessary. Once it reaches a cookie dough consistency, stir in the chocolate chips.

2. Divide between two serving bowls. You can chill it if you like, or eat immediately. Enjoy! 🙂