Chickpea Cookie Dough

This chickpea cookie dough is thick and creamy and makes a wholesome and healthy dessert. No eggs or flour needed. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Total Time 10

Servings servings

Calories 237kcal

Author Arman Liew

Ingredients

14 ounces chickpeas canned
1/3 cup almond butter * See notes
3 tablespoons maple syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
1/4 cup rolled oats
2 tablespoons milk
1/2 cup chocolate chips

Instructions

Place the chickpeas on a kitchen towel and massage gently to remove the skins off all the chickpeas.
Place the chickpeas in a food processor. Add the almond butter, maple syrup, salt, and vanilla extract and blend until smooth. Add the oats and the milk and blend until smooth, regularly scraping down the sides.
Let the cookie dough cool slightly, before folding through the chocolate chips. Transfer to a bowl and serve.

Video

Notes

TO STORE. Chickpea cookie dough can be stored in an airtight container in the fridge for up to 2 weeks.

TO FREEZE. Freeze the cookie dough in an airtight container for up to 6 months.

Recipe variations

Gluten-free cookie dough. Not all oats are naturally gluten-free. Make sure to use certified gluten-free rolled oats.
Nut free. Swap the peanut butter for your favorite seed butter, like sunflower seed butter or tahini. I've also tried granola butter, and let's just say portion control goes out the window!
Add warm spices. Like cinnamon or nutmeg. It's sort of similar to my pumpkin cookie dough, but minus the seasonal aspect.
Extra add-ins. In addition to the chocolate chips, you can fold in crushed walnuts, almonds, peanuts, pretzels, dried fruit, or go up a notch and make a batch of my vegan brownies and fold them in (seriously!).

Nutrition