Chocolate Peppermint Cookie Dough

The holidays just got even happier šŸ«ā 
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If you're like us, it's hard to get through all that seasonal baking without stealing some of the cookie dough. So we put our thinking caps on and came up with a GAME CHANGER: Chocolate Peppermint edible cookie dough...made with our Chocolate Soy Spread šŸ˜‹ā  Better yet, it's magically made with black beans for a guilt-free treat.

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Ingredients:Ā 

  • 1Ā (15-oz) canĀ black beansĀ drained, rinsed, pat dry with a towel
  • 3/4Ā cupĀ Don’t Go Nuts Chocolate Soy Spread
  • 1/4Ā cupĀ pure maple syrup
  • 1/4Ā tspĀ sea salt
  • 1/3 cupĀ allergy friendly chocolate chips
  • 1/4 cup crushed candy canes (we recommend Yum Earth’s)

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Directions:

  1. Blend together the beans, Chocolate Soy Spread, pure maple syrup and sea salt in a food processor or blender for about 10 seconds.
  2. Once it is a dough-like consistency stir in the chocolate chips and crushed candy canes.
  3. Enjoy! Store in the refrigerator for up to one week.

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