Description
This Chickpea Cookie Dough recipe is a quick, healthy, and delicious treat that combines the protein and fiber-rich benefits of chickpeas with the creamy taste of peanut butter and the sweetness of maple syrup. Perfect for a guilt-free snack or dessert, this vegan and gluten-free cookie dough is easy to prepare in just 15 minutes and can be enjoyed straight away or chilled for a firmer texture.
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 Base Ingredients: Combine the drained chickpeas, peanut butter, maple syrup, all-purpose flour, vanilla extract, and salt in a powerful blender such as a Vitamix. Blend until the mixture is smooth and creamy, using the tamper if needed to assist the blending process. Once smooth, scoop the mixture into a bowl.
- Mix in Add-ins: Gently stir the vegan chocolate chips and peanuts into the chickpea dough mixture, ensuring they are evenly distributed throughout the dough.
- Form Cookie Dough Balls: Using your hands or a spoon, roll the mixture into bite-sized balls. You can enjoy them immediately or place them in the refrigerator for a firmer texture.
Notes
- This recipe is vegan and gluten-free by default, making it suitable for various dietary preferences.
- Maple syrup sweetness can be adjusted according to taste preference.
- If you prefer a nut-free version, substitute the peanut butter with sunflower seed butter and omit peanuts.
- Store leftover cookie dough balls in an airtight container in the refrigerator for up to 5 days.
- You can add a pinch of cinnamon or nutmeg for extra flavor if desired.
