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Instant Pot Chickpeas PLUS Healthy Cookie Dough

White bowls filled with healthy cookie dough surrounded by fruit and crackers
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5 from 2 reviews

Turn healthy Instant Pot Chickpeas into a delicious Healthy Cookie Dough treat!

Ingredients

Scale
  • 1 pound dried chickpeas (aka garbanzo beans), rinsed and sorted
  • 6 – 8 cups water (enough to cover the beans by about 2 inches)
  • 1/2 teaspoon kosher salt

For Healthy Cookie Dough

  • 1 ½ cups cooked chickpeas
  • 4 – 6 tablespoons brown sugar, honey, or maple syrup
  • ¼ cup natural, unsweetened peanut butter or almond butter
  • 1 tablespoon milk (any kind)
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt
  • 1/3 cup quick or old fashioned oats
  • ¼ cup mini chocolate chips

Instructions

  1. Place beans and water into the pressure cooker pot.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 50 minutes (this cook time will make them very soft, perfect for this cookie dough dip or hummus).
  3. When cooking is complete, use a natural release.

To make Cookie Dough

  1. Strain and rinse 1 ½ cups of garbanzo beans.
  2. Place beans in a food processor.  Add sweetener of choice, peanut butter, milk, vanilla extract, and salt.  
  3. Blend until mixture is very smooth, stopping to scrape it down 1 – 2 times if needed.  Add extra milk for a thinner consistency.
  4. Transfer mixture to a bowl.  Place in the fridge to cool it to at least room temperature (so the chocolate chips don’t melt when they’re added)
  5. Add oats and mini chocolate chips; stir to evenly combine.
  6. Chill completely in the fridge for best texture and flavor, about two hours.
  7. Serve in a bowl with fruit and graham crackers for dipping.  
  8. To make apple sandwiches, core apples and cut crosswise into ½ inch thick rounds.  Spread half of the slices with the cookie dough dip then top with remaining apple slices to make a sandwich.  Serve immediately

Notes

  • Cooking the chickpeas for 50 minutes will make them very soft, perfect for hummus and this cookie dough.  Cook for 45 minutes for less soft and 40 minutes for firm
  • Store leftover garbanzo beans in some of the cooking liquid in the refrigerator for up to 5 days  
  • For longer storage, freeze them in a flat layer in freezer safe ziplock bags
  • I leave the cookie dough quite thick for spreading on fruit and toast.  I add extra milk if using it as a dip
  • Canned chickpeas can be used in place of the homemade
  • Cookie Dough freezes well
  • Nutrition Facts are for the Cookie Dough

Find it online: https://instafreshmeals.com/instant-pot-healthy-cookie-dough/