Description
A healthy, edible cookie dough made with chickpeas, naturally sweet, gluten‑free, raw and vegan. Perfect for a guilt‑free snack or dessert.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tbsp almond butter (or peanut butter)
- 3 tbsp pure maple syrup (or agave nectar)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp salt (optional)
- 2 tbsp dairy‑free chocolate chips or cacao nibs
Instructions
- Drain and rinse chickpeas thoroughly. Pat dry to remove excess moisture.
- Add chickpeas, almond butter, maple syrup, vanilla, cinnamon, and salt into a food processor.
- Process until smooth and creamy, scraping down sides as needed, about 1–2 minutes.
- Transfer dough to a bowl and fold in chocolate chips or cacao nibs.
- Serve immediately or chill for 10 minutes for firmer texture. Store in an airtight container in the fridge for up to 5 days.
Notes
- For nut‑free version, substitute sunflower seed butter.
- Adjust sweetness by adding more or less maple syrup.
- Can freeze in small balls for a cold treat—thaw a few minutes before eating.
- Ensure chickpeas are well dried to avoid watery dough.
Nutrition
- Serving Size: 2 tbsp (about 40g)
- Calories: 120
- Sugar: 8g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg