Chickpea Cookie Dough
This chickpea cookie dough is a healthier take on regular cookie dough! It is made with 7 common pantry ingredients and is easy to prepare! It's also naturally vegan, refined sugar-free and can be made gluten-free.
Servings: 18 small scoops
Ingredients
- ~1 ½ cups (250g) chickpeas, canned or cooked fresh (I got this amount of chickpeas from a 15oz or 440g can)
- ½ cup (125g) cashew butter, or nut/seed butter of choice
- ¾ cup (70g) oat flour, or rolled oats (note 1)
- ¼ cup (85g) maple syrup, (note 2 for alternatives)
- 1 teaspoon vanilla extract, or to taste
- ⅛ teaspoon salt, or to taste
- ½ cup (85g) mini dairy-free chocolate chips, or to taste
Instructions
- Add all the ingredients except the chocolate chips to a food processor. Process until the mixture as smooth as possible.
- For thicker cookie dough, add more flour. For runnier cookie dough, add some dairy-free milk or water.
- Remove the blade of your food processor. Add the chocolate chips and mix through with a spoon or spatula. Make sure your cookie dough isn't warm when you add the chocolate otherwise the chocolate will melt.
- Scoop the cookie dough into a serving bowl. Alternatively, use an ice cream scoop to divide the dough into mounds or roll the dough into balls. Enjoy! (note 2)
- Store the cookie dough in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Notes
- If you're making your own oat flour, add ⅔ cup (80g) of rolled oats to a food processor or blender and grind them up as finely as possible. Add the rest of the ingredients and process until combined. If you're gluten-free, make sure you use uncontaminated gluten-free oats. In some countries like Australia and New Zealand, all oats contain traces of gluten, so use heat-treated gluten-free flour or almond flour instead.
- The cookie dough can be baked into soft and fudgy cookies. Make sure your cookie dough isn't too sticky. Squash the cookie dough balls into flat round shapes (they will not spread in the oven). Arrange them on a tray lined with parchment paper and bake them in a preheated oven at 180°C (350°F) for around 10-13 minutes. Alternatively, check out my baked chickpea blondies.
Nutrition
Serving: 1 small scoop | Calories: 116kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Sodium: 3mg | Potassium: 104mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg
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