Chickpea Cookie Dough
A deliciously unexpected treat that combines the creamy texture of cookie dough with the nutritious goodness of chickpeas.
Ingredients
Main Ingredients
- 1 can 15 oz chickpeas, rinsed and drained
- 1/2 cup nut butter (like almond or peanut) Feel free to use your favorite nut butter for a flavor twist.
- 1/4 cup honey or maple syrup Adjust sweetness as desired.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (Halal-certified)
Instructions
Preparation
- Start by rinsing and draining the chickpeas thoroughly to remove any excess sodium and ensure a smooth texture.
- In a food processor, combine the chickpeas, nut butter, honey or maple syrup, vanilla extract, baking powder, and salt. Blend until you achieve a smooth dough-like consistency.
- Transfer the mixture into a mixing bowl and fold in the chocolate chips gently with a spatula.
- Taste the mixture and adjust the sweetness by adding more honey or maple syrup if desired.
- Enjoy it raw as a decadent cookie dough or chill in the refrigerator for about 30 minutes for a firmer texture.
- Store any leftovers in an airtight container in the fridge for treats throughout the week.
Notes
For a nut-free alternative, sunflower seed butter can be used. Ensure chickpeas are cool for easier handling. One common mistake is not blending long enough to achieve that creamy texture. Store in the fridge for up to a week or freeze in cookie-sized scoops for longer storage.