Okay, so I’m obsessed. It wasn’t too long ago that I heard of cookie dough made with chickpeas for the first time and since I love a) chickpeas and b) cookie dough, I knew I had to make it. Which I did and let me tell you – it was so good! Like, stop eating the whole batch all by yourself already good. I’ve been creating my own version since and have only stopped short of making it like every other day (have some self-respect, I know).
For me, it’s the perfect snack for my evening cravings. I’ve been trying to cut out ultra-processed snacks and replace them with healthier homemade versions. This vegan chickpea cookie dough is slightly healthier than your regular cookie dough. It has no regular sugar or flour and just a measly amount of coconut oil. Heaping tablespoons of peanut butter aren’t exactly health food, though – but it’s a start. Plus, it has lots and lots of chickpeas, and we could all do with eating more beans, right?
Can you taste the chickpeas, I hear you asking. Well, I’d say no, but since there’s a whole can of them in the recipe, I suppose that wouldn’t be entirely true. But it’s a subtle taste and it blends in perfectly. Note that you should be rinsing the chickpeas well before you add them to your blender for exactly that reason.
Chickpea Cookie Dough
- 1 14 oz. can chickpeas, drained and rinsed well
- 1/3 cup peanut butter (or other nut butter)
- 2 teaspoons coconut oil
- 3 tablespoons maple syrup
- 1/3 cup oat flour*
- 1/4 cup coconut sugar (you can sub raw cane sugar)
- 1 teaspoon vanilla extract
- 1/4 cup vegan chocolate drops plus more to taste
- optional: a little bit of plant-based milk to get the blender going (oat milk would work nicely)
*You don’t have to buy oat flour for this. You can just use a blender or food processor and whirl some rolled oats around for maybe 10 seconds or until they have a flour-like consistency. It’s okay if the result is coarser than your regular flour.
- Put all the ingredients except for the chocolate drops in your blender or food processor. Start with liquid ingredients, because then it’s easier for your blender to get going. You might have to use the tamper if you’ve got one. Start on low speed and see how it goes. If it doesn’t seem to blend too well, add a little splash of plant-based milk. If you’re using peanut butter (or other nut butter) that is rather on the runny side, you most likely don’t need to do this.
- Blend until all the ingredients are incorporated well and no chickpea parts are visible.
- Take the chickpea cookie dough out of the container and mix in the chocolate drops with a spoon. Start with 1/4 cup and see if you need more. I used between 1/4 and 1/2 cup.
I suppose this will last in the fridge for a couple of days, although I honestly have never had it last this long.
If you make this, let me know what you think – I’d love to hear from you in the comments!