Description
This Chickpea Cookie Dough recipe is a delicious and nutritious twist on traditional cookie dough, made with wholesome ingredients like chickpeas, peanut butter, and maple syrup. It’s a quick no-bake treat perfect for satisfying sweet cravings without the guilt. Enjoy it as bite-sized balls packed with vegan chocolate chips and crunchy peanuts for added texture and flavor.
Ingredients
Scale
Base 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
Add-ins
- ½ cup vegan chocolate chips
- 2 tablespoons peanuts
Instructions
- Blend the Base: Combine chickpeas, peanut butter, maple syrup, all-purpose flour, vanilla extract, and salt in a powerful blender such as a Vitamix®. Blend until smooth and creamy, using the tamper if available to help process the mixture evenly. Transfer the blended dough to a mixing bowl.
- Mix in Add-ins: Gently fold the vegan chocolate chips and peanuts into the smooth chickpea mixture, ensuring even distribution without breaking up the chocolate chips.
- Form Dough Balls: Roll the cookie dough mixture into small bite-sized balls using your hands. Place them on a plate or tray and serve immediately or refrigerate for firmer texture.
Notes
- The all-purpose flour acts as a binder, but you can substitute with oat flour or almond flour for a gluten-free option.
- Adjust the quantity of maple syrup according to your preferred sweetness level.
- Store leftover chickpea cookie dough balls in an airtight container in the refrigerator for up to 5 days.
- You can substitute peanuts with any nuts or seeds you prefer, or omit them for a nut-free version.
- This recipe is naturally vegan and contains no eggs or dairy products.
