Confetti Cookie Dough
Here’s a safe-to-eat version of cookie dough that’s made healthier with chickpeas and powdered almond butter. A small amount of brown sugar, along with a splash of vanilla extract, gives it caramel-like richness, while cream cheese and almond milk help it blend to a smooth, creamy consistency. Multi-colored sprinkles go in for a good dose of fun and an extra hit of sweetness. For a festive touch, pick up special holiday-themed sprinkles—for Christmas, Halloween, Valentine’s Day, Fourth of July, and more—to give your cookie dough a seasonal spin.
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Unsweetened powdered almond butter
Unpacked brown sugar
Plain unsweetened almond milk
Low fat cream cheese
- Place chickpeas in a food processor. Process until almost smooth, about 1 minute. Add almond butter, brown sugar, almond milk, vanilla, and cream cheese. Process until smooth and creamy, about 1 minute. Spoon into a bowl and stir in sprinkles.
- Serving size: about 1/4 cup