Description
This Chickpea Cookie Dough recipe is a quick and healthy treat combining cooked chickpeas, nut butter, and natural sweeteners. Blended to a thick, creamy dough with a delicious balance of flavors, it’s perfect for a guilt-free snack or dessert with added dairy-free chocolate chips for extra indulgence.
Ingredients
Base Ingredients
- 1 ½ cups cooked Chickpeas
- ¼ cup Nut or Seed Butter
- 1 tsp Vanilla paste
- 3 tbsp Oat Flour or ¼ cup Almond Flour
- 2 tbsp Maple Syrup, plus more to taste
- ½ tsp Salt
Add-ins
- ¼ cup Dairy-Free Chocolate Chips (or other add-ins of choice)
Instructions
- Prepare the Dough: Add all ingredients except the chocolate chips to a high-speed blender or food processor. Blend until a thick, even dough forms, scraping the sides as necessary. The dough will thicken further once the flour absorbs the liquid and after chilling.
- Adjust Sweetness: Taste the dough and add more maple syrup if desired for sweetness. This step ensures the dough fits your preferred level of sweetness.
- Add Chocolate Chips: Transfer the dough to a large bowl and fold in the dairy-free chocolate chips using a spatula, or alternately pulse them briefly in the blender. This ensures even distribution without breaking the chips too much.
- Serve and Store: Enjoy immediately or store leftovers in the refrigerator for up to one week to maintain freshness and texture.
Notes
- Use canned or freshly cooked chickpeas, but drain and rinse canned chickpeas well.
- Oat flour can be substituted with almond flour based on preference or availability.
- Nut or seed butter options include almond butter, peanut butter, or sunflower seed butter for varied flavors.
- Ensure to use dairy-free chocolate chips to keep the recipe vegan and dairy-free.
- If the dough is too thick, add a small splash of plant-based milk to adjust consistency.
- Store the cookie dough in an airtight container in the fridge for up to one week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Blending
- Cuisine: Vegan
