Name: Chickpea Cookie Dough
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 14 servings
Ingredients: 1 15-ounce can reduced sodium chickpeas (rinsed and drained (or white beans or 1.5 cups cooked chickpeas or cooked white beans)); 0.25 cup creamy peanut butter or nut butter of choice (to make nut free, see blog post above for suggestions); 0.25 cup rolled oats or quick cooking oats (to make without oats/grain free, see blog post above for suggestions); 0.25 teaspoon baking powder; 0.25 teaspoon ground cinnamon; 0.25 teaspoon kosher salt; 0.25 cup pure maple syrup (plus additional to taste); 1 tablespoon pure vanilla extract; 0.33 cup vegan dark chocolate chips or mini chocolate chips

Chickpea Cookie Dough

This easy chickpea cookie dough is healthy, adaptable, and tastes like actual cookie dough. Made with canned chickpeas, peanut butter, maple syrup, and chocolate chips, it’s a quick, delicious treat that's high in protein and fiber. It's naturally egg-free, dairy-free, gluten-free, and can be made nut-free.

Instructions

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1

To a food processor fitted with a steel blade, add all ingredients except the chocolate chips: the can reduced sodium chickpeas (1 15-ounce), creamy peanut butter (0.25 cup), rolled oats (0.25 cup), baking powder (0.25 teaspoon), ground cinnamon (0.25 teaspoon), kosher salt (0.25 teaspoon), pure maple syrup (0.25 cup), and pure vanilla extract (1 tablespoon). Process until smooth and creamy, scraping down the bowl as needed. Taste the dough and add additional [pure maple syrup] if desired.
2

Transfer the dough to a mixing bowl and fold in the vegan dark chocolate chips (0.33 cup). Enjoy immediately or refrigerate in an airtight container. For optional baked cookies, preheat oven to 325 degrees F (160 degrees C). Line a baking sheet with parchment paper. Scoop 2 tablespoon portions of dough, flatten slightly, and bake for 10 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Store baked cookies at room temperature.