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Homemade Chickpea Cookie Dough recipe photo

Chickpea Cookie Dough

This Chickpea Cookie Dough is a guilt-free treat! Packed with protein, this deliciously creamy snack satisfies your sweet tooth without the guilt.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 1 15-ounce can reduced sodium chickpeas rinsed and drained (or 1 ½ cups cooked chickpeas or white beans)
  • ½ cup creamy peanut butter (or nut butter of choice; for nut-free, see blog post above for suggestions)
  • ½ cup rolled oats (or quick cooking oats; for grain-free options, see blog post above for suggestions)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup pure maple syrup (plus additional to taste)
  • 1 tablespoon pure vanilla extract
  • ¾ cup dark chocolate chips (or mini chocolate chips)

Equipment

  • Food processor
  • Measuring cups and spoons
  • Spatula
  • Mixing Bowl

Method
 

Instructions:
  1. Begin by rinsing and draining the chickpeas thoroughly. This step is crucial to remove excess sodium and ensure a clean taste. Place the chickpeas in your food processor.
  2. Scoop in the creamy peanut butter or your nut butter of choice. This will provide a rich, creamy texture that mimics traditional cookie dough.
  3. Add the rolled oats, baking powder, ground cinnamon, and kosher salt to the food processor. These ingredients bring flavor and structure to your cookie dough.
  4. Pour in the pure maple syrup and vanilla extract. These ingredients will sweeten the dough naturally while adding a depth of flavor.
  5. Cover the food processor and blend until the mixture is completely smooth. You may need to stop and scrape down the sides a couple of times to ensure everything is well combined.
  6. Once the dough is smooth, add the dark chocolate chips and pulse a few times until they're evenly distributed. This step adds a delightful surprise in each bite!
  7. Give your dough a taste. If you prefer it sweeter, feel free to drizzle in a bit more maple syrup and blend again.

Notes

  • This cookie dough can be stored in the refrigerator for up to five days.
  • For a lighter option, substitute peanut butter with sunflower seed butter.
  • Freeze scoops of dough for a quick, sweet snack anytime!