Did someone say a healthy sweet treat? You heard (well, read) that right. Introducing, my chickpea cookie dough! I am so happy to finally share this recipe with you because it has everything you love about traditional cookie dough, but without the risk of contracting a foodborne illness and it has added protein and fiber.
This edible cookie dough is perfect to have on hand to satisfy that sweet tooth any time of day. Plus, you can add in anything you like! The recipe as shown calls for chocolate chips, but you can also add in sprinkles, walnuts, coconut flakes…whatever you like! As always, my recipes are just a guide so you can use this base for the chickpea cookie dough and customize it to fit your preferences.
All about chickpea cookie dough
I promise you that you won’t taste the chickpeas in this recipe. The chickpeas work to give a creamy texture to the cookie dough and help to reduce the amount of saturated fat in the recipe.
While the chickpeas don’t add any flavor, they do add lots of nutritional benefits. Per 1 cup of chickpeas, there are 10 grams of plant protein and a little over 9 grams of fiber. The addition of nut butters in this chickpea cookie dough recipe also contributes to the protein and fiber content.
Next time you’re not sure what to make for dessert, make this chickpea cookie dough! You won’t regret it.
Chickpea Cookie Dough
- 1 can 15-ounce low sodium chickpeas, drained and rinsed
- ⅓ cup nut butter
- 1 teaspoon vanilla extract
- 2 tablespoons almond flour
- 2 tablespoons maple syrup
- 2 tablespoons unsweetened almond milk
- ¼ teaspoon kosher salt
- ½ cup semi-sweet dark chocolate chips
In a food processor, add chickpeas, nut butter, vanilla, almond flour, maple syrup, almond milk and salt. Process until creamy, stopping to scrape down sides periodically.
Move dough to a medium bowl and add chocolate chips, mix well throughout.
Place in an airtight container in the refrigerator for up to 5 days.