Summary

Ingredients

• 1 can chickpeas, 265 g drained weight
• 50 g yohurt, possibly reduced fat, e.., 0.1% fat
• 50 g raw cane suar
• 10 drops bitter almond flavor
• 0.5 ½ teaspoon, leveled vanilla powder
• 0.5 ½ teaspoon, leveled cinnamon powder (Ceylon cinnamon)

Also: (to refine)

• Chocolate or Cookies, chopped
• nuts
• Sugar sprinkles
• peanut butter
• Nut nougat cream

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Instructions

1. Put the chickpeas in a colander and wash thoroughly with running water. Then remove the white skins that have come off the chickpeas in the process.
2. Dry the chickpeas a little with kitchen paper and put them in a blender with the remaining ingredients. Mix until a smooth mixture has formed. If necessary, stir with a spoon every now and then so that all of the chickpeas are pureed.
3. Enjoy the finished cookie dough straight away or refine it with the other ingredients to taste.
4. The cookie dough can be kept for one to two days in the refrigerator.