Healthy Chickpea Cookie Dough (Vegan)
This incredibly easy and healthy edible chickpea cookie dough is finger-licking good and made from just a handful of staple foods! High in protein and perfect for a kid-friendly portable treat, this no-bake beginner recipe is ready in 10 minutes and easy to customize.
Ingredients
- 1 15- oz can chickpeas drained (240 g)
- ½ cup almond flour 56 g
- 2 tablespoons oat flour
- 4 tablespoons almond butter
- 6 dates pitted (60 g)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder optional
- ⅓ cup chopped dark chocolate 60 g
- Pinch of salt optional
Instructions
- Add the dates, almond butter and vanilla extract to a food processor jar and pulse to obtain a puree.
- Next, add the chickpeas, almond flour, oat flour and baking powder. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
- Get a spoon and make a quick taste test to see whether you want to make any adjustments.
- Transfer the cookie dough into a bowl, add chopped chocolate and mix with a spoon.
- Enjoy your edible chickpea cookie dough immediately or transfer it into an airtight container and refrigerate for up to 5 days to have a healthy and delicious snack ready anytime!
Video
Notes
- Feel free to add some maple syrup for additional sweetness as needed.
- You can use more or none of the chopped dark chocolate as well as swap it for vegan chocolate chips or raisins.
- If you don’t have any almond or oat flour, feel free to use rolled oats and whole almonds and just blend or process them until they are broken down.
- You might want to soak your dates for an hour before making this recipe if you don’t have a good food processor.
- This chickpea cookie dough can also be baked (instructions in the article above)!
- Nutrition information has automatically been calculated.
Nutrition
Calories: 230kcal | Carbohydrates: 33g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 210mg | Fiber: 10g | Sugar: 18g