Vegan Cookie Dough Breakfast Bowls

1. 1

   In a small food processor (mine is 3 cups), blend chickpeas, peanut flour, vanilla extract, agave, peanut butter, almond milk and pinch of salt until smooth and creamy.

2. 2

   You may need to scrape down sides of bowl every so often.

3. 3

   Additionally, chickpeas will not break down entirely, which you want for some good cookie-dough-like texture.

4. 4

   Once blended, transfer mixture to a bowl and pour additional almond milk around the outside.

5. 5

   Top with more peanut butter (if desired,) chocolate chips and sprinkle cinnamon on top if desired.

6. 6

   Devour.

7. 7

   Note: You do need a small food processor to make sure you can get the chickpeas creamy.

8. 8

   If yours is too big, you can easily double or triple the amount and keep it the refrigerator for easy breakfasts throughout the week!

* Per serving · 4 servings · Values may vary.

No additional tips available.