Chickpea Cookie Dough

If you’ve ever craved cookie dough but wanted something a little more wholesome, you’re in for a treat. This Chickpea Cookie Dough recipe is not only delicious but also packed with protein and fiber, making it a guilt-free indulgence. Imagine the rich, creamy texture of traditional cookie dough, but with the added benefits of chickpeas! With a delightful mix of nut butter, oats, and luscious chocolate chips, this treat is perfect for snacking or even as a topping for your favorite desserts. Let’s dive into why this recipe is gaining popularity among health-conscious foodies.

Why Cooks Rave About It

Chickpea Cookie Dough has become a sensation for several reasons:

– **Healthier Alternative**: Using chickpeas instead of flour provides a protein-packed base that’s lower in carbohydrates.
– **Versatile**: This dough can be enjoyed straight from the bowl, used as a filling, or even baked into cookies if you prefer a baked version.
– **Customizable**: You can easily adjust the sweetness or swap out ingredients to fit your dietary needs or preferences.
– **Kid-Friendly**: Packed with nutrients, this cookie dough is a hit with kids and adults alike, making it a perfect family-friendly snack.

Ingredients at a Glance

• 1 can (15 ounces) reduced sodium chickpeas, rinsed and drained (or use white beans or 1 ½ cups cooked chickpeas)
• ½ cup creamy peanut butter (or nut butter of choice; for nut-free options, see the blog post)
• ½ cup rolled oats (or quick cooking oats; for grain-free options, see the blog post)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup pure maple syrup (plus additional to taste)
• 1 tablespoon pure vanilla extract
• ½ cup dark chocolate chips (or mini chocolate chips)

Gear Checklist

• Food Processor: Essential for blending the chickpeas and other ingredients into a smooth dough.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Spatula: Helpful for scraping down the sides of your food processor.
• Bowl: To mix in the chocolate chips after blending the dough.

Build Chickpea Cookie Dough Step by Step

Step 1: Prepare the Chickpeas

Begin by rinsing and draining your chickpeas thoroughly. This helps remove excess sodium and gives your cookie dough a cleaner taste.

Step 2: Blend the Base Ingredients

In your food processor, combine the rinsed chickpeas, creamy peanut butter, rolled oats, baking powder, ground cinnamon, and kosher salt. Blend until the mixture is smooth and creamy, scraping down the sides as necessary.

Step 3: Sweeten It Up

Add the pure maple syrup and vanilla extract to the blended mixture. Blend again until everything is well combined, tasting as you go to ensure it’s sweet enough for your liking.

Step 4: Fold in Chocolate Chips

Transfer the cookie dough to a mixing bowl and gently fold in the dark chocolate chips using a spatula. This gives you that delightful chocolatey burst in every bite!

Step 5: Chill or Enjoy Immediately

You can enjoy your Chickpea Cookie Dough right away or let it chill in the refrigerator for about 30 minutes to firm up a bit. Either way, it’s delicious!

Better-for-You Options

• Nut-Free Alternative: Use sunflower seed butter or tahini instead of peanut butter.
• Grain-Free: Substitute oats with ground almonds or coconut flour.
• Lower Sugar: Reduce the maple syrup or use a sugar substitute like stevia or erythritol.
• Protein Boost: Add a scoop of protein powder for an extra protein punch.

Easy-to-Miss Gotchas

When making Chickpea Cookie Dough, keep these tips in mind:

• Make sure to rinse the chickpeas thoroughly; this will enhance the flavor significantly.
• Be careful not to over-blend the mixture, which can lead to a gummy texture.
• Taste the dough before adding more sweetener; the flavor can vary based on the chickpeas used.
• Store any leftovers in an airtight container in the fridge to maintain freshness.

Freezer-Friendly Notes

Your Chickpea Cookie Dough can be frozen for later enjoyment. Simply scoop the dough into small portions and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a zip-top freezer bag. They can be stored for up to three months. When you’re ready to enjoy, simply thaw in the refrigerator overnight or enjoy them straight from the freezer for a cool treat!

Common Qs About Chickpea Cookie Dough

Can I bake this chickpea cookie dough?

Absolutely! If you’d like to bake the dough, scoop it onto a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, or until golden brown. Allow them to cool before enjoying.

Is this chickpea cookie dough safe to eat raw?

Yes! The ingredients used in this recipe are safe to eat raw since there’s no flour in it. Just ensure your chickpeas are properly rinsed and cooked.

Can I substitute the peanut butter with another nut butter?

Definitely! Almond butter, cashew butter, or any other nut or seed butter can be used in this recipe. Just make sure to choose a creamy variety for the best texture.

How long does chickpea cookie dough last in the fridge?

This cookie dough can last about a week in an airtight container in the refrigerator. If you want to keep it longer, freezing is the best option.

Final Bite

Chickpea Cookie Dough is a delightful, wholesome treat that proves indulgence doesn’t have to come at the expense of health. With its creamy texture and rich flavor, you won’t even miss the traditional cookie dough. Whether you enjoy it straight from the bowl or as a topping on your favorite desserts, this recipe is sure to become a staple in your kitchen. So grab those chickpeas and get ready to whip up a batch of this delicious Chickpea Cookie Dough—you deserve it!