And it turns out, it is delisssssshhh. Yum yum yum yum.Now, notching incongruous innovation up just a bit, have you ever imagined what dipping Cookie Dough with a potato chip might be like? Yeah, well, so did I.
And I found the perfect light, but vaguely-reminiscent-of-wafer potato chip-- Kettle Bakes in the very simple but elegant SEA SALT (plus sliced potato and sunflower oil) flavour. Not sure where these potato bakes can be purchased now.
Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put:
Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put:
INGREDiENTS
*1 1/2 C. (250 g) canned Garbanzo Beans / Chick Peas (well-rinsed)
*1/4 C. Almond Butter (I used Maranatha Raw Almond Butter)
*2 tsp. Vanilla (I used Vanilla Powder but regular vanilla extract works)
*1/8+ tsp. of Salt
*1/8 tsp. Baking Soda
*2 T. Flaxseed ground up to a fine powder in my coffee bean grinder
*1/4 C. Maple Syrup
*1/4 C. Almond Butter (I used Maranatha Raw Almond Butter)
*2 tsp. Vanilla (I used Vanilla Powder but regular vanilla extract works)
*1/8+ tsp. of Salt
*1/8 tsp. Baking Soda
*2 T. Flaxseed ground up to a fine powder in my coffee bean grinder
*1/4 C. Maple Syrup
Process until smooth, smooth, smooth.
Then stir in 1/3 C. Chocolate Chips.
What do you think?
So this is how I made it (you can tweak it up as you like, as I did with the inspiring
recipe at Chocolate-Covered Katie:The Healthy Dessert Blog)
