Description
This Chickpea “Cookie Dough” recipe is a delicious and healthy twist on traditional cookie dough, using chickpeas for added protein and fiber. It’s vegan, no-bake, and perfect for a quick snack or dessert. The recipe yields 24 bite-sized cookie dough balls, combining creamy peanut butter, sweet maple syrup, and a touch of vanilla, studded with vegan chocolate chips and crunchy peanuts for texture.
Ingredients
Scale
Main Ingredients
- 1 (15 ounce) can chickpeas, drained
- ½ cup peanut butter
- ½ cup pure maple syrup, or to taste
- 3 tablespoons all-purpose flour
- ½ teaspoon vanilla extract
- â…› teaspoon salt
- ½ cup vegan chocolate chips
- 2 tablespoons peanuts
Instructions
- Blend the base mixture: Combine chickpeas, peanut butter, pure maple syrup, all-purpose flour, vanilla extract, and salt in a high-powered blender, such as a Vitamix®. Blend until smooth and creamy, using the tamper if needed to ensure even blending. Once smooth, transfer the mixture into a mixing bowl.
- Add mix-ins: Gently fold in the vegan chocolate chips and chopped peanuts into the chickpea dough mixture, distributing them evenly for texture and flavor.
- Form cookie dough balls: Using your hands or a spoon, scoop and roll the mixture into approximately 24 small balls. Place them on a tray or plate and refrigerate briefly if you want them firmer, then serve as a no-bake, protein-packed sweet treat.
Notes
- This recipe is naturally vegan and gluten-free if using gluten-free flour.
- You can adjust the sweetness by adding more or less maple syrup to taste.
- All-purpose flour helps bind the dough, but oat flour or almond flour can be used as a gluten-free alternative.
- Store the cookie dough balls in an airtight container in the refrigerator for up to 5 days.
- For a nut-free option, substitute peanut butter and peanuts with sunflower seed butter and seeds.
