If you are anything like me, eating raw Tollhouse cookie dough by the spoonful (while being warned about raw eggs and tummy aches), was my fave pastime as a child. And by as a child I mean until I was 24. Now, since I am such an adult, I decided I could make a healthier version, sans raw egg (aka a version I can eat as much as I want without feeling horrible), to keep on hand for when the cravings hit. Enjoy!
1 Can of chickpeas
1/3 c peanut butter
1/3 c pure maple syrup
A splash of vanilla almond milk
As many dark chocolate chips as your heart desires (I used Ghiradelli).
Drain, rinse, and skin chickpeas. (TBH sometimes when I'm lazy I don't skin them and the dough still tasted great, but it definitely makes the consistency better).
Add all ingredients sans the chocolate chips into a blender or food processor, and combine until you have a "dough."
Fold in chocolate chips.
Dive in head first.
Refrigerate in air-tight container for up to a week, or freeze so you have some on hand at allll times.