Description
A healthy and delicious chickpea cookie dough that’s safe to eat raw, vegan, gluten-free, and perfect for a quick snack or dessert. Made with simple ingredients like chickpeas, peanut butter, maple syrup, and mini chocolate chips, this no-bake treat can be enjoyed immediately or chilled for a firmer texture.
Ingredients
Scale
Chickpea Cookie Dough
- 1 (15-ounce) can chickpeas, drained, rinsed, and skins removed
- ¼ cup natural peanut butter or almond butter
- 2–3 tablespoons maple syrup or honey (to taste)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons oat flour or quick oats (optional, for texture)
- ¼ cup mini chocolate chips (dairy-free if needed)
Instructions
- Blend Ingredients: In a food processor, combine the chickpeas, peanut butter, maple syrup, vanilla extract, salt, and oat flour (if using). Blend until smooth and creamy, scraping down the sides as needed to ensure even mixing.
- Adjust Sweetness: Taste the mixture and add more maple syrup or honey if desired to reach your preferred level of sweetness.
- Fold in Chocolate Chips: Remove the dough from the food processor and gently fold in the mini chocolate chips by hand for even distribution without breaking them down.
- Serve or Chill: Enjoy the cookie dough immediately as a spoonable treat, spread it on toast, or serve as a dip with fruit or pretzels. For a firmer texture, chill in the refrigerator for 30 minutes before serving.
Notes
- This recipe is safe to eat raw and contains no eggs or traditional flour.
- For a nut-free option, substitute peanut or almond butter with sunflower seed butter.
- Store the cookie dough in an airtight container in the refrigerator for up to 5 days.
- Removing chickpea skins improves texture but is optional.
