Vegan Chickpea Cookie Dough (Edible)
This chickpea cookie dough is not only nutritious, but incredibly satisfying for that sweet tooth! It’s not overly sweet but it certainly hits the spot for those mid-week blues.
While I am not a fan of diet culture or making everything healthy (just eat the brownie, okay?!), I also know that people do not eat enough whole foods, so I wanted to create a treat that was not only indulgent but also made of minimally processed foods and no refined sugar.
Key Ingredients:
Chickpeas: The star of the show in this recipe, plus probably the ingredient with the most nutrition.
Dates: Make sure the dates are super soft or they won’t blend with the rest of the dough. This is where the majority of the sweetness comes from.
Almond butter & Almond flour: These two ingredients hold the dough together but also give the dough a bit of a nutty flavor which is just *chef’s kiss*
Maple syrup: This recipe doesn’t call for a lot of maple syrup and that’s because I like desserts that aren’t overly sweet, but if you’re feelin it, add some more!
Salt: Y’all, don’t skip this one and don’t let it make you nervous. Salt is important in ALL recipes, even in desserts.
Do some taste testing and make this recipe perfect for you and your taste buds!
Vegan Chickpea Cookie Dough (Edible)
Ingredients
- 1/2 cup (packed) pitted dates
- 1 can chickpeas, rinsed and drained
- 1/4 cup almond butter
- 1/4 cup almond flour
- 1 tbsp maple syrup*
- 1 tsp vanilla
- 1/2 tsp salt
- a few splashes plant milk
- approx 1/4 cup chocolate chips (measure with your heart)
Instructions
- Soak dates in hot water for a few minutes or until very soft. Add to food processor with drained and rinsed chickpeas. Process until thoroughly blended. Scrape down the sides when needed.
- Add almond butter, almond flour, maple syrup, vanilla, and salt, and blend again until creamy. Add a few splashed of plant milk while blending.
- Fold in chocolate chips and enjoy immediately or chill until ready to serve.
Notes:
*This recipe doesn’t call for a lot of maple syrup and that’s because it's mainly sweetened with dates and I prefer desserts that aren’t overly sweet, but if you’re feelin' it, add some more!
