Want to eat cookie dough, for breakfast? These healthy, gluten free toasts let you have dessert for breakfast, and you can prep the toppings ahead!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4Toasts
Calories 144kcal
Author FoodFaithFitness
Ingredients
1/3CupReduced-sodium chickpeas,drained and rinsed
1TbspNaturally More Peanut Butter+ Additional for drizzling
1TbspAgave
1/2tspRaw vanilla extract
1/4tspCinnamon
Pinch of salt
4SlicesBread of choice(I used gluten free)
2tspCacao nibs
Instructions
In a SMALL food processor (mine is 3 cups) combine the chickpeas, peanut butter, agave, vanilla, cinnamon and salt until well combined. You will need to stop and scrape down the sides of the food processor quite regular, and blend for a few minutes, to get it nice and smooth.
Toast bread and divide the cookie dough on top (about 1 heaping Tbsp per toast) spreading out thinly. *
Sprinkle the cacao nibs on top of each toast and drizzle with more peanut butter.
DEVOUR!
Notes
* Cookie dough can be made, and stored in the refrigerator, if you only want to eat one toast at a time. This way, you're ready to go each morning!