Banoffee Cookie Dough

Name: Banoffee Cookie Dough
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 80 g banana chips (or banana flour); 1 7-oz can cooked chickpeas (240g drained weight) (drained); 2 tbsp smooth peanut butter; 2 tbsp maple syrup; 1 tsp vanilla extract; 65 g coconut sugar; 25 g vegan white chocolate chips

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 2

banoffee banoffee cookie dough cookie dough

Ingredients

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80 g banana chips (or banana flour)1 7-oz can cooked chickpeas (240 grams drained weight) (drained)2 tbsp smooth peanut butter2 tbsp maple syrup1 tsp vanilla extract65 g coconut sugar25 g vegan white chocolate chips

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Instructions

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Step 1

If your banana chips are ground into flour yet, then start by placing them into a spice grinder (or similar) and blend them into a fine flour. Set aside.

Step 2

Transfer the drained chickpeas, smooth peanut butter, maple syrup and vanilla extract into a food processor and process until smooth and creamy.

Step 3

To a large bowl, add the banana flour and stir in the coconut sugar and pinch of salt.

Step 4

Pour the wet chickpea mixture into the bowl and stir all ingredients together with a spatula until firm and well combined. Lastly stir in the chocolate chips.

Step 5

Divide the cookie dough between 2 serving jars and decorate with some banana chips and melted chocolate (optional).

Step 6

Enjoy right away or keep in the fridge in an airtight container for up to 3 days.