Peanut Butter Cookie Dough
A simple yet delicious dessert hummus made of beans, oats, and peanuts – great with fruit, pita chips, toast, pancakes, graham crackers, rice cakes, cookies, and more.
Equipment
- Pressure Cooker
- food processor or high-speed blender
Ingredients
- ⅓ cup dry garbanzo beans* or 1 can
- 1 tsp baking soda
- Water to cover beans* twice
- ½ cup dry roasted peanuts**
- ½ cup rolled oats
- ¼ cup maple syrup
- ¼ cup coconut or date sugar
- 1 Tbsp vanilla extract
- dash of baking soda
- 1-4 Tbsp plant milk or water***
- dash of salt to taste (optional)
- chocolate chips or chopped peanuts optional
Instructions
* Instant Pot Bean Instructions
- Rinse dry beans well; place into a bowl. Cover with water and baking soda, then soak at least 8 hours or overnight.
- Rinse the soaked beans well. Place into the Instant Pot or pressure cooker and secure the lid. Set for 8 minutes using the high pressure setting.
- Allow to release pressure naturally. Remove the lid and allow to cool completely.
- Drain and rinse the cooked beans well with fresh water.
Peanut Butter Cookie Dough Instructions
- In a food processor or high-speed blender, blend the cooked beans with the remaining ingredients until smooth.
- Add in a little more milk or water, if needed, to achieve desired consistency, similar to cookie dough.
- Taste and adjust seasonings (vanilla, sugar, salt), as desired
- Garnish with miniature chocolate chips, chopped peanuts, maple syrup, chocolate syrup, or coconut sugar, if desired.
- Store leftovers in the refrigerator for up to 5 days.
Notes
* You can use any kind of white or pale bean, including garbanzo beans or chickpeas, navy beans, great northern beans, or cannellini beans. They're all neutral and great in this dessert hummus. Baking soda softens the chickpeas, resulting in a smoother and creamier texture.
** I use ½ cup dry roasted unsalted peanuts, though you can use any kind of peanuts you have. You can also use ¼ - ⅓ cup peanut butter instead of peanuts. If you are allergic to or do not like peanuts, feel free to use almonds, walnuts, pecans, or sunflower seeds instead.
*** Depending on how dry or wet your beans are, as well as personal preference, you may need to increase or reduce the amount of milk and maple syrup used. I like using my high-speed blender because I think it results in a smoother Peanut Butter Cookie Dough or dessert hummus. I usually do need to add in an extra about 2 Tbsp of almond milk or water.