Do you know what dreams are made of?
NO, besides chemicals and crazy brain functions.
Ugh. Way to go ruining my intro by being all technical-schmechnical.
I’m going to ask you again, and then I am going to TELL YOU. Do you know what dreams are made of?
Cookie dough. FOR BREAKFAST.
That justsohappens to be healthy, gluten-FREE and even vegan-friendly.
Is that not somuch better than trying to overthink and be logical? I knew you would come around.
These cookie dough breakfast bowls are actually not like cookie dough in the sense that they have NO flour, grains and NO refined sugar. But they are like dough from the land of cookies in the sense that they taste JUST LIKE IT.
Did your taste buds just fall off your head?
You might want to pick those up. You know, before someone steps on them.
Don’t say I don’t look out for you.
Besides the whole PEANUT BUTTER COOKIE DOUGH ON A SPOON INTO FACE BEFORE I EVEN KNOW HOW TO FUNCTION shenanigans, there is another winning factor to these here bowls.
You can make them in a food processor. Like, in ONE BOWL. AND you can EVEN make them the night before.
Which, depending how you fare with mornings, you MAY want to take me up on that suggestion.
I am not liable for what happens between you and sharpy-pointy-bladed-electrical equipment at 6am, capeesh?
PLUS, it for cereal makes mornings a SNAP CRACKLE POP.
I’m not even sorry that just happened. I needed to throw some cutesty play on breakfast words into da MIX.
You understand. Maybe.
Back to bowls filled with healthy peanut butter cookie dough NUMS for your face.
After you spend only .0000000000001% of your life (which is even faster than making a peanut butter smoothie!) whipping up the most magical combination of chickpeas, agave and peanut butter (because, ALWAYS) just toss in some chocolate (or carob) chippies and pour on some almond milk.
I am resisting the urge to make a cereal reference. Can’t stop won’t stop.
Do the ol-mix-around-dance and, well….cookie dough for breakfast.
That’s pretty much all you need to know.
Vegan Peanut Butter Chocolate Chip Cookie Dough Breakfast Bowl Recipe
Ingredients
- 0.5 Chickpeas 75 grams
- 2 Peanut Flour
- 0.5 Raw Vanilla Extract Regular works great if you’re not vegan
- 1 Light Agave Nectar Or to taste
- 1 Peanut Butter Plus additional for serving, if desired
- 1.5 Unsweetened Vanilla Almond Milk Plus additional for serving
- Salt
- 1 Vegan Mini Chocolate Chips Again, regular works, too
- Cinnamon For garnish (optional)
Instructions
- In a small food processor (mine is 3 cups) blend the chickpeas, peanut flour, vanilla extract, agave, 1 Tbsp peanut butter, 1 ½ Tbsp Vanilla Almond milk and pinch of salt until smooth and creamy. You may need to scrape down the sides of the bowl every so often. Additionally, the chickpeas will not break down entirely, which you want for some good cookie-dough like texture.
- Once blended, transfer the mixture to a bowl and pour additional almond milk around the outside. Top with more peanut butter (if desired,) the chocolate chips and option sprinkle of cinnamon.
- DEVOUR