Low-FODMAP Snackin' Dough

The beauty of homemade vegan cookie dough for snacking is that it doesn't contain any eggs, so it should be safe to eat raw, right? Not necessarily.

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Homemade raw cookie dough, even vegan dough, might still be dangerous because of potentially contaminated flour. So what can you do if you love to snack on raw cookie dough? Use a flour-free, grain-free version. The recipe below is not only free of eggs and flour, it's also high in protein and low in FODMAPs, as long as you stick to small portions (have just one tablespoonful -- a measured tablespoonful, not one that's the size of an ice-cream scoop!).

This recipe is made with -- hold on to your hat -- chickpeas! Although legumes are high in FODMAPs, chickpeas have been relegated to the "safe" zone as long as you (1) use only canned chickpeas that have been drained and well rinsed, and (2) keep your serving size to no more than 1/4 cup. If you're concerned about the skins of the chickpeas making a less-than-smooth dough, you can try peeling them first. It's not difficult to peel chickpeas (it's kind of fun), but it does take a little extra time. Using a high-powered blender will create a much smoother dough than a food processor without peeling the chickpeas, but the dough will be slightly more challenging to process. 

NOTE: This dough is for snacking purposes only. Please don't try to bake cookies with it!

​Low-FODMAP Snackin' Dough
Makes 7 servings

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INGREDIENTS

• ​1 can (15 ounces) chickpeas, drained and rinsed well
• 1/2 cup creamy peanut butter
• 1/3 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 tablespoon almond milk, as needed
• 1/2 cup vegan mini chocolate chips or dark chocolate chips

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DIRECTIONS

1. ​Put the chickpeas, peanut butter, maple syrup, and vanilla extract in a food processor or high-powered blender. Process for several minutes, stopping occasionally to scrape down the work bowl or blender jar. You will need to use a tamper if you're using a blender.
2. If desired, add the almond milk, 1 teaspoon at a time, to facilitate processing and achieve a creamier texture.
3. Transfer to a medium bowl or storage container and stir in the chocolate chips. Stored in a sealed container in the refrigerator, the dough will keep for 5 days.