Description
This Chickpea Cookie Dough recipe is healthy and vegan but tastes just like you’re eating raw cookie dough!
Ingredients
- 1 1/2 cups cooked chickpeas
- 1/4 cup tahini (can sub any nut butter)
- 1/4 cup + 1 tbsp almond flour
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- pinch of salt
- handful mini chocolate chips
Instructions
- Add the chickpeas, tahini, almond flour, maple syrup, vanilla extract and salt to a food processor and blend until smooth, scraping down the sides of the food processor as needed.
- Add in the chocolate chips and gently pulse together just to mix.
- And that’s it, enjoy!
Notes
No food processor? You can also make this recipe in a blender.
Canned vs. dried chickpeas: both work well in this recipe. My personal preference is cooking dried chickpeas because I find they have a more neutral taste, but I’ve tested the recipe with both and they both taste great!
Sweeten to your taste. The amount of maple syrup listed is what I like-but if you prefer a sweeter (or less sweet) cookie dough feel free to add more or less maple syrup.
Don’t leave out the flour. This is important to get a thick dough-like texture.
If you want to serve this as a dip, add in a couple of tablespoons of almond milk to make it a bit thinner and easier to dip.
Nutrition
- Serving Size: 1/10th of recipe
- Calories: 125
- Sugar: 4.5g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3.6g
