Chickpea Cookie Dough
If you’ve ever craved cookie dough but wanted something a little more wholesome, you’re in for…
Equipment
- Food Processor
- Mixing Bowl
- Airtight Container
Ingredients
Ingredients
- 115- ounce can reduced sodium chickpeasrinsed and drained or white beans or 1 1/2 cups cooked chickpeas or cooked white beans
- 1/4 cupcreamy peanut butter or nut butter of choiceto make nut free see blog post above for suggestions
- 1/4 cuprolled oats or quick cooking oatsto make without oats/grain free see blog post above for suggestions
- 1/4 teaspoonbaking powder
- 1/4 teaspoonground cinnamon
- 1/4 teaspoonkosher salt
- 1/4 cuppure maple syrupplus additional to taste
- 1 tablespoonpure vanilla extract
- 1/3 cupdark chocolate chips or mini chocolate chips
Instructions
Instructions
- Fit a food processor with the steel blade. Add all ingredients in the order listed except the chocolate chips: 115-ounce can reduced sodium chickpeas, rinsed and drained (or white beans or 1 ½ cups cooked chickpeas or cooked white beans); ¼ cup creamy peanut butter or nut butter of choice; ¼ cup rolled oats or quick cooking oats; ¼ teaspoon baking powder; ¼ teaspoon ground cinnamon; ¼ teaspoon kosher salt; ¼ cup pure maple syrup (reserve more if you want additional sweetness); and 1 tablespoon pure vanilla extract.
- Process the mixture until smooth and creamy, stopping to scrape down the bowl and blade several times as needed. Depending on your food processor, this may take several minutes and several scrape-downs.
- Taste the dough. If you want it sweeter, add additional pure maple syrup 1 teaspoon at a time, processing briefly and tasting after each addition, until the sweetness is how you like it.
- Transfer the dough to a mixing bowl. Fold in ⅓ cup dark chocolate chips or mini chocolate chips until evenly distributed.
- Enjoy the cookie dough immediately, or transfer it to an airtight container and refrigerate until ready to serve.
- Optional: you can also bake the dough as cookies — see blog post above for instructions.
Notes
TO STORE: Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days.
TO FREEZE DOUGH: For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. You can store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then give it a good stir before serving.
TO FREEZE UNBAKED COOKIES: You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed.
TO MAKE NUT/GRAIN FREE: See blog post above for tips to make without nut butter and to make grain free.
TO MAKE COOKIES: This recipe can also be baked as 14 cookies; see blog post above for directions.
TO FREEZE DOUGH: For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. You can store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then give it a good stir before serving.
TO FREEZE UNBAKED COOKIES: You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed.
TO MAKE NUT/GRAIN FREE: See blog post above for tips to make without nut butter and to make grain free.
TO MAKE COOKIES: This recipe can also be baked as 14 cookies; see blog post above for directions.