Chickpea Cookie Dough
This delightful chickpea cookie dough is a healthy alternative to traditional cookie dough, perfect for snacking or as an ingredient in other desserts. Packed with protein and fiber, it satisfies your sweet cravings while providing essential nutrients.
Equipment
- 1 food processor
- 1 measuring cups
- 1 measuring spoons
- 1 spatula
- 1 mixing bowl
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup natural peanut butter or almond butter
- ¼ cup honey or maple syrup Adjust sweetness if needed.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup rolled oats Can substitute with coconut flour for gluten-free option.
- ¼ cup dark chocolate chips Optional for extra sweetness.
Instructions
- Drain and rinse the chickpeas thoroughly to remove any excess sodium and taste.
- In a food processor, combine the chickpeas, peanut butter, honey (or maple syrup), vanilla extract, salt, and baking soda. Blend until smooth and creamy.
- Add the rolled oats to the mixture and pulse a few times until integrated but still slightly chunky.
- If desired, fold in the dark chocolate chips with a spatula for extra sweetness.
- Taste the dough and adjust the sweetness if needed by adding a little more honey or maple syrup.
- Serve immediately or refrigerate in an airtight container for up to one week.
Notes
This chickpea cookie dough can be eaten raw; it’s safe since it contains no eggs.
You can personalize this recipe by adding spices such as cinnamon or nutmeg, or by substituting coconut flour instead of oats for a gluten-free option.
Store the cookie dough in the fridge for an easy snack or dessert topping.