Chickpea Cookie Dough
This sweet and chocolatey Chickpea Cookie Dough is made from a short list of healthy ingredients. Blended together in seconds, this smooth and decadent vegan dessert is perfect to serve to a crowd.
- 15 oz. chickpeas drained and rinsed
- 1/4 cup almond flour
- 1/4 cup peanut butter see notes
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon optional
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
Add the chickpeas, almond flour, nut butter, baking powder, salt, and cinnamon (if using) to your food processor and pulse for 10-15 seconds.
With the motor still running, pour the syrup and vanilla in through the top, which should allow the mixture to form into cookie dough. You may need to scrape down the sides once or twice. If it's still not coming together, add 1 teaspoon milk.
Scoop the cookie dough out into a bowl, then stir in the chocolate chips. Enjoy!
*Calories are per serving and are an estimation
*You can use ANY kind of nut butter -- if you're looking for a substitution, I recommend cashew butter
*Storage: store cookie dough in a sealed container in the refrigerator for up to 1 week
Calories: 428kcal | Carbohydrates: 55g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 291mg | Potassium: 450mg | Fiber: 10g | Sugar: 25g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 4mg