Chickpea Cookie Dough
This Chickpea Cookie Dough is a guilt-free treat! Packed with protein and fiber, it’s perfect for snacking or topping your favorite desserts.
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Bowl
Ingredients
- 1 can 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)
Instructions
- Begin by rinsing and draining your chickpeas thoroughly. This helps remove excess sodium and gives your cookie dough a cleaner taste.
- 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.
- 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.
- 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!
- 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!
Notes
- Rinse chickpeas thoroughly for better flavor.
- Avoid over-blending to prevent a gummy texture.
- Taste the dough before adding sweetener.
- Store leftovers in an airtight container in the fridge.
- Freeze portions for up to three months.