Desserts
Chickpea Cookie Dough
Description
How to make the best healthy chickpea cookie dough that can be vegan, gluten free, nut free, and/or dairy free. Made without eggs!
Ingredients
- 1 15-ounce can reduced sodium chickpeas rinsed and drained (or white beans or 1 ½ cups cooked chickpeas or cooked white beans)
- ¼ cup creamy peanut butter or nut butter of choice to make nut free, see blog post above for suggestions
- ¼ cup rolled oats or quick cooking oats to make without oats/grain free, see blog post above for suggestions
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup pure maple syrup plus additional to taste
- 1 tablespoon pure vanilla extract
- ⅓ cup dark chocolate chips or mini chocolate chips
Directions
- To the bowl of a food processor fitted with a steel blade, add all of the ingredients in the order listed, except for the chocolate chips: the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs. Taste the “dough.” If you’d like it sweeter, add additional maple syrup 1 teaspoon at a time, until it is as sweet as you like.
- Transfer the dough to a mixing bowl and fold in the chocolate chips (You also can attempt to mix them directly in the food processor bowl, but I find using a separate bowl is easier and more effective in the end). Enjoy immediately or transfer to an airtight container and refrigerate until ready to serve. You can also bake the dough as cookies. See blog post above.
