Recipe Club: Vegan Chocolate Chip Cookie Dough Mini-Muffins
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Vegan Spring Rolls
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Chocolate Chip Cookie Dough Mini-Muffins
We've been obsessed with blogger Katie Higgins' Chocolate-Covered Katie desserts blog for a while. Her recipes for Nutella Fudge Pops, S'mores Graham Crackers, and Cake Batter Doughnuts have us drooling. Think these decadent treats are off-limits? Katie swaps in wholesome ingredients (chickpeas make many surprise appearances) to make desserts you can feel good about. For more of Katie's expert tips, don't miss her seven ways to create healthy desserts.
Makes 24 muffins
What You Need:
1/2 cup quick-cooking oats
1 15-ounce can garbanzo beans, drained and rinsed
2 tablespoons applesauce
1-1/2 tablespoons vegetable oil
1/2 tablespoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup brown sugar
1/2 cup vegan chocolate chips
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What You Do:
1. Preheat oven to 350 degrees and grease mini-muffin pan or cookie sheet. In a food processor, process oats, garbanzo beans, applesauce, vegetable oil, vanilla, baking soda, salt, baking powder, and brown sugar until completely smooth.

2. In a medium bowl, combine batter and chocolate chips. Into mini-muffin pan, scoop dough. Bake for 13 to 15 minutes. Let cool for 10 minutes before removing from muffin pan.

Photo by Katie Higgins
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