This Chickpea Cookie Dough is made from wholesome ingredients, but will still satisfy your sweet tooth! Plus it’s Vegan, Grain-Free, and Refined Sugar-Free.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Yield: about 2 cups
INGREDIENTS
- 1 ½ cups cooked Chickpeas
- ¼ cup Nut or Seed Butter
- 1 tsp Vanilla Extract
- 3 tbsp Oat Flour or ¼ cup Almond Flour
- 2 tbsp Maple Syrup*, plus more to taste
- ¼ cup Dairy-Free Chocolate Chips (or other add-ins of choice)
- ½ tsp Salt
INSTRUCTIONS
- Add all ingredients, except for the Chocolate Chips, to a high-speed Blender or Food Processor. Process until a thick, even dough forms, scraping the sides of your device as necessary. Keep in mind that the dough will thicken even more after the flour absorbs some of the liquid and after it sits in the fridge.
- Taste the dough and add more Sweetener, if desired. Transfer the dough into a large bowl and use a spatula to fold in the Chocolate Chips (or just pulse them in using your blender). Serve and enjoy! Leftovers will keep in the fridge for up to one week.
NOTES
- A note on Chickpeas: I cooked my own Chickpeas from dry using my Instant Pot; if you are using canned beans, you’ll need about 1 can for this recipe. If you use canned beans, REALLY rinse and drain them well! I also tested this recipe with canned beans and noticed that the final dough tasted much more bean-y than with pressure cooked beans. If you go with canned, I would suggest adding extra Vanilla Extract and Sweetener to mask that flavor. Finally, if your canned Beans have Salt in them, reduce the amount of salt in this recipe by ¼ tsp.
- Nut Butter: The Nut Butter you use will affect the final flavor of the Cookie Dough. Cashew Butter is my favorite, though Almond/Peanut Butter or Tahini is also yummy! If your Nut Butter is salted, reduce the Salt in the recipe by ¼ tsp.
- Sugar Substitutions: the Maple Syrup can be replaced with 2-3 soaked Medjool Dates or 2 tbsp Granulated Sweetener (Coconut Sugar, Brown Sugar, etc) dissolved in 1 tsp of Hot Water