Description
This Chickpea “Cookie Dough” is a healthy and delicious no-bake treat that combines the creamy texture of blended chickpeas with the rich flavors of peanut butter, maple syrup, and chocolate chips. Perfect as a guilt-free snack or dessert, it’s quick to prepare and packed with plant-based protein and fiber.
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 the base: Combine chickpeas, peanut butter, maple syrup, 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 necessary to push ingredients toward the blades. Then, scoop the blended mixture into a bowl.
- Mix in add-ins: Stir the vegan chocolate chips and peanuts gently into the blended chickpea mixture, ensuring they are evenly distributed throughout.
- Form the cookie dough balls: Take spoonfuls of the mixture and roll them into small balls with your hands. These can be enjoyed immediately or chilled for a firmer texture.
Notes
- You can adjust the maple syrup quantity to suit your preferred sweetness level.
- Use gluten-free flour if you want a gluten-free version.
- Store the cookie dough balls in an airtight container in the refrigerator for up to 5 days.
- For a nut-free version, substitute peanut butter and peanuts with sunflower seed butter and seeds.
- The dough can also be frozen for up to a month; thaw in the refrigerator before serving.
