When your craving for raw cookie dough sets in...reach for this easy, protein packed and gluten free cookie dough. Keep it in a jar in the fridge or roll into a log and slice off a piece from the freezer whenever you need something sweet and chocolaty.
In a food processor add the chickpeas, peanut butter, plant milk, yogurt, and cacao powder. Blend until well combined
Move the cookie dough base into a small bowl. Add in the chopped dates, chocolate, and pinch of salt. Fold into the dough until you find your perfect sweetness level. Store in an airtight jar or make a cookie dough roll in wax paper and keep in the fridge until your next craving hits!
The amount of chopped dates and chocolate that you add is really a personal preference. If chunky dates are not your thing you can always blend some or all of the dates into the dough, which creates a more even distribution of sweetness.