Introducing Chickpea Cookie Dough—a mouthwatering treat that’s completely safe to eat! This recipe is vegan, gluten-free, and contains no raw egg, so feel free to indulge as much as you’d like. And don’t worry about the chickpeas—they blend right in, leaving no trace!
Chickpea Cookie Dough puts a delightful twist on the classic recipe, minus all the butter, sugar, and egg. It’s a guilt-free delight made with just four simple ingredients!
Believe me when I say, this recipe couldn’t be any easier! Simply blend all the ingredients together, fold in the chocolate chips, and voilà—delicious, edible cookie dough ready to enjoy!
Not a fan of cookie dough? No problem! Get creative and turn this recipe into something else. Personally, I love rolling it into balls and dipping them in chocolate for an irresistible treat.
Chickpea Cookie Dough
Ingredients
- 1 15 oz can of chickpeas drained and rinsed
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup almond flour
- 1/2 cup dark chocolate chips
Instructions
- Begin by draining and rinsing the chickpeas, removing any loose skins. You don’t need to worry about removing every single one—just discard the ones that have naturally fallen off.
- I prefer using a food processor for this recipe, but a blender works too. Add the drained and rinsed chickpeas, almond butter, almond flour, and maple syrup to the food processor. Blend until well combined. Lastly, fold in the dark chocolate chips.
- Store the cookie dough in the fridge for up to 3 days or in the freezer for up to 2 weeks. While it’s best enjoyed fresh, it still tastes delicious throughout the week.