Edible Pumpkin Chocolate Chip Cookie Dough

Edible Pumpkin Chocolate Cookie Dough - Super delicious and packed with fiber and protein to keep you satisfied. Dairy, gluten, and grain-free.

Not only is this cookie dough safe to eat, it’s chock full of nutrients thanks to chickpeas' excellent source of soluble fiber and protein. When you combine it with nut butter and pumpkin puree, it’s a nutritional powerhouse! 

Professional Cycle Syncer? This is a luteal phase recipe as it contains ingredients like sunflower seeds, pumpkin, and chickpeas that are great sources of B vitamins, calcium, magnesium, and fiber. During this phase, your body needs more calories and slow-burning complex carbs and beans provide calories while stabilizing blood sugar.

Bonus! PMS symptoms? Chickpeas are a great source of magnesium. They also contain vitamin B6 so when taken together, help reduce PMS symptoms! 

You can eat this for dessert, bring to a family or sports event, or simply grab a spoon and eat it straight from the fridge! 

You can most definitely use regular dark chocolate chips for this recipe, but I love using Hu Kitchen chocolate! For this recipe, I used one bar of hazelnut butter dark chocolate and used their grain-free cookies (chocolate chip and ginger snap) as the “spoon”! 

They just came out with seasonal dark chocolate bars: gingerbread and pumpkin spice and I BET that would truly level up this cookie dough! 

I love using their products because of their simplistic ingredient list: 

Organic cacao

Unrefined organic coconut sugar

Organic fair-trade cocoa butter

That’s. It.

Again, you don’t have to use these products to make this recipe, but if you want to, here the website or my SHOP PAGE and code FROMTHEROOTS for 15% off your first order! 

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A post shared by Candace Dorsey| From the Roots (@fromtherootsblog)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Edible Pumpkin Chocolate Cookie Dough - Super delicious and packed with fiber and protein to keep you satisfied. Dairy, gluten, and grain-free.

Ingredients

• 1 can chickpeas

• ½ tsp baking soda

• ½ cup sunflower or nut butter

• ¼ cup pure maple syrup

• ¼ cup pumpkin puree

• ¼ cup dark chocolate chips or dark chocolate bar (chopped)

• 1 tsp pumpkin pie seasoning

• ½ tsp vanilla extract

Flaky sea salt for garnish 

Directions 

1. Place drained chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with water and bring the mixture to a boil over high heat for 5-10 minutes or until the chickpeas look bloated. In a fine mesh strainer, drain the chickpeas and run cool water over them. No need to peel the chickpeas now that they are soft and should create a creamy texture!

2. Transfer cooked chickpeas and the rest of the ingredients except for chocolate in a food processor. Puree mixture until completely smooth and creamy in texture. May need to pause a couple of times to scrape down the side of the processor bowl. 

3. Transfer mixture into a bowl and fold in chocolate chips until evenly distributed.  Refrigerate until ready to serve and garnish with flaky sea salt. 

Half Baked Chickpea Blondies + Edible Cookie Dough Dip

Edible cookie dough dip transformed into a blondie if you decide to cook the batter! Vegan, gluten-free, dairy-free, and flour-less.

When you are stuck at home due to COVID-19, you think of creative ways to pass the time. So for this month, I’m creating recipes based on what is in my pantry. 

I assume that most people will have the same ingredients so let’s look inside our pantry to see if we have these ingredients on hand: 

can of chickpeas, almond flour, jar of peanut butter, random ⅓ bag of dark chocolate chips, maple syrup from last week's pancakes, and baking essentials like baking soda, baking powder, salt, cocoa powder, and vanilla extract. 

Have all these ingredients? Alright, let’s start baking! 

Personally, I think that most baking recipes that call for chickpeas as a healthy ingredient swap are great and all, except that I get the “chickpea” taste in the dessert. So to create a neutral and creamy texture to this recipe, I followed the same technique that I used for my hummus recipes. 

Simply place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them. 

Now, you have the option of creating one batch of this recipe for either a small batch of blondies or to create edible cookie dough dip! 

If you are wanting to create half baked blondies, you will double the recipe and split the batter in half. In one batter, you are adding about ⅓ cup chocolate chips. The other batter, you are adding ⅓ cup chocolate chips and 3 Tbsp cocoa powder. 

To create the “marbled” effect, spoon half of the regular batter into the prepared pan, and then top it with half of the chocolate batter. Repeat this with the remaining regular batter and chocolate batter. Swirl the batters together with a knife just a few times - do not overmix! A slight swirl will create that beautiful marbled look once it’s all baked.

Both options taste amazing and would be great for a party, healthy snack, or dessert. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Half Baked Chickpea Blondies + Edible Cookie Dough Dip - Edible cookie dough dip transformed into a blondie if you decide to cook the batter! Vegan, gluten-free, dairy-free, and flour-less.

Ingredients

(Double this recipe if you are making half baked blondies)

• 1 can chickpeas (drained and rinsed) + ½ tsp baking soda

• ⅓ cup peanut butter

• ⅓ cup pure maple syrup

• ⅓ cup dark chocolate chips

• ¼ cup almond flour

• 1 tsp vanilla extract

• ¼ tsp baking soda

• ¼ tsp baking powder

• ¼ tsp salt

• 3 tbsp unsweetened cocoa powder - for the brownie batter

Directions

Edible cookie dough dip

1. Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them. 

2. Add the chickpeas to a food processor along with the rest of the ingredients sans chocolate chips and cocoa powder.

3. Blend until the mixture is thick and creamy, scrape down the sides as necessary.

4. If you are wanting edible chocolate chip cookie dough dip, fold in ⅓ cup chocolate chips. 

5. If you are wanting edible brownie batter dip, fold in ⅓ cup chocolate chips + 3 Tbsp cocoa powder.

6. Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips.

half baked blondies:

1. Double the recipe by adding two cans of chickpeas in a medium saucepan with 1 tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.

2. While the chickpeas are boiling, preheat the oven to 350 degrees and line and grease an 8x8 baking pan. 

3. Add the chickpeas to a food processor along with the rest of the ingredients sans chocolate chips and cocoa powder. 

4. Blend until the mixture is thick and creamy, scrape down the sides as necessary. 

5. Split batter in half. In one batter, you are adding about ⅓ cup chocolate chips. The other batter, you are adding ⅓ cup chocolate chips and 3 Tbsp cocoa powder. 

6. To create the “marbled” effect, spoon half of the regular batter into the prepared pan, and then top it with half of the chocolate batter. Repeat this with the remaining regular batter and chocolate batter. Swirl the batters together with a knife just a few times - do not overmix! A slight swirl will create that beautiful marbled look once it’s all baked.

7. Top with additional chocolate chips and bake in the oven for 25-30 minutes.

8. Let the pan cool for at least 10 minutes before cutting into squares. Enjoy! Optional: Sprinkle sea salt flakes before serving.