Chickpea Cookie Dough

Don't worry, ads are not going to appear on your printed document!

a glass jar filled with chocolate chips chickpea cookie dough

4.85 from 66 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Chickpea Cookie Dough is a healthy vegan snack loaded with protein and delicious to dip any fruit slice.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chickpea-cookie-dough/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: servings (1/4 cup)

Calories: 150kcal

Author: Carine Claudepierre

Ingredients

1 can (15 oz/400g) Canned Chickpeas drained
⅓ cup Peanut Butter (Unsalted) (note 1)
¼ cup Oat Flour (note 2)
1 tablespoon Almond Flour (note 3)
3 tablespoons Maple Syrup (note 4)
3 teaspoons Vanilla Extract
2 tablespoons Almond Milk
⅓ cup Dairy-Free Dark Chocolate Chips
¼ teaspoon Salt

US Customary - Metric

Instructions

Drain the can chickpeas, place in the bowl of the food processor with the remaining ingredients, except the chocolate chips.
Blend on high speed for 30 seconds.
Stop the food processor, scrape the sides and bottom of the food processor bowl with a spatula.
Process again for 30-45 seconds or until the dough is smooth. If not, you can scrape down the bowl again and repeat the processing steps in 30-second bursts. If the dough is too thick to your liking, add a bit more almond milk. If too liquid, add more oat flour, one tablespoon at a time.
Fold in chocolate chips, pulse a few times to incorporate.
Transfer the chickpea cookie dough to a serving bowl, dip fruit slices into it, or eat it with a spoon as a healthy snack.

Notes

Note 1: or powdered peanut butter, rehydrated for a low fat, low calorie, high protein boost

Note 2: to make oat flour, blend rolled oats on high speed in a blender. Or follow my tutorial on how to make oat flour

Note 3: or more oat flour if preferred

Note 4: or any liquid sweetener you love like agave, coconut syrup

Note 5: optional, slip salt of preferred

Storage: Serve immediately as a vegan protein snack with slices of apples, and pear to dip in, or eat raw with a spoon. Store up to 4 days in the fridge, in an airtight container.

Expert tip to decrease chickpea cookie dough's grainy texture: Peel off the skin of each chickpea, it is time-consuming but believe me, it makes the cookie dough way better. Simply squeeze each chickpea between your thumb and index to easily peel off the skin. Discard all skin.

Nutrition