Serving up some vegan and gluten-free chickpea cookie dough! Made without refined sugar, this tasty snack is high in protein and the perfect way to treat yourself. Who wants a scoop?
A closer look at what’s inside:
The main ingredient in this edible cookie dough is chickpeas, making this a healthy snack option that is packed with protein and fiber. One cup of cooked chickpeas has roughly 15 grams of protein and 12 grams of fiber. They are also a good source of iron, folate, and other nutrients.
I love peanut butter! Adding nut butter to the cookie dough adds depth to the flavor and helps mask the mild taste of chickpeas. Peanut butter also adds more protein and magnesium to the mix. Look to use a natural peanut butter that is made with peanuts only, or limited salt, sugar and added-oils.
The dairy-free milk in this recipe adds some moisture to the dough and helps bring everything together. I usually use homemade cashew milk, but the recipe will work with any milk.
Flaxseed is a good source of omega-3 fatty acids and fiber. They are also the best source of lignans — thought to be beneficial for cancer prevention, blood pressure, bones, and more.
I use maple syrup in this recipe to add a little sweetness and moisture. Maple syrup is a vegan sweetener and great replacement for honey in recipes.
I also use coconut sugar in this recipe. It is a great low-glycemic substitute for sugar or brown sugar and has a delightful nutty flavor. Coconut sugar is made from coconut palm sap, not from coconuts themselves, so if you are not a coconut fan don’t let this deter you!
Add a little cinnamon to this recipe for some extra flavor! Cinnamon is often used for its aromatic flavor, but it has also been used medicinally for ages. It is high in antioxidants and may potentially have anti-inflammatory, anticancer, and antidiabetic properties.
Don’t forget the vanilla! Including vanilla extract will help this dough taste more like the real deal as it is typically used in chocolate chip cookie dough.
Of course you need to include a little salt to help balance things out. I used sea salt.
Last but not least, this dough needs some chocolate! I used mini chocolate chips, but feel free to use your favorites. If you are vegan, use carob chips or dairy-free chocolate chips.
In need of more no-bake treats? Try these Sweet Potato and Coconut Mini Candy Bars!
Chickpea Cookie Dough
- 1 15-ounce can chickpeas
- 1/3 cup peanut butter
- 2 tablespoons dairy-free milk
- 2 tablespoons flaxseed meal
- 1 tablespoon maple syrup
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- Pinch sea salt
- 1/2 cup chocolate chips or carob chips
- Drain and rinse can of chickpeas well.
- Pat chickpeas dry, removing any excess skins that come off in the process.
- Mix chickpeas, peanut butter, milk, flaxseed, maple syrup, coconut sugar, cinnamon, vanilla extract, and salt together in a food processor or powerful blender until well-combined.
- Move mixture to a bowl and stir in the chocolate chips.
- Enjoy raw (do not try baking). Store in the refrigerator for 3-5 days.