Cookie Dough Batter

Ingredients

1.5 cups chickpeas or white beans

16 dates

2 tbsp oats

1 tbsp peanut butter (Don't use more than 4 tsp)

4 tsp vanilla

1/8 tsp baking powder or baking soda

1/8 tsp salt (I actually used the full amount)

Instructions

1. Soak dates with 1/2 cup warm water.

2. Add dates, remaining ingredients, and soaking water to food processor.

Variation: Add 2 tbsp cocoa powder to turn it into brownie batter.

Nutrition Information (based on 8 servings)

103 calories, 1.5g fat, 20.3g carbs, 4g fiber, 10.9g sugar, 3.7g protein

Inspired by Chocolate-Covered Katie

Notes: If freezing, this cookie dough will be hard as rock. Tastes best straight from fridge or room temperature.

Banana Cookie Dough Batter

Ingredients

1.5 cups cooked chickpeas

4 - 5.33 tbsp banana

6 dates

2 tbsp water

2 tbsp oats (opt)

2 tbsp raisins (opt)

Nutrition Information (based on 8 servings)

61 calories, 0.5g fat, 12.4g carbs, 3.1g fiber, 2.6g sugar, 2.9g protein

Chocolate Cookie Dough Batter

Ingredients

1.5 cups cooked black beans

1/3 cup cocoa powder

14 dates

1/4 tsp vanilla extract

1/16 tsp salt (opt)

Inspired by Whole New Mom Bean Fudge recipe

Cookie Dough Batter- Version 3 (For adding to ice cream)

Ingredients

1/3 cup + 1/4 cup oat flour

1/8 tsp salt

1/4 tsp baking soda (for flavor)

5-6 dates (The right amount of sweetness although I used the less sweet variety of dates)

1/2 tsp vanilla extract (This is a great amount. You can really taste the vanilla!)

2 tbsp plus 2 tsp milk

Inspired by Chocolate Covered Katie

Notes: Perfect cookie dough consistency once frozen.