Chickpeas are affordable, easy to find, super nutritious, and best of all? They form the base of a healthier cookie dough option. Satisfy your cravings (minus the salmonella risk) with our newest favorite snack. We'll walk you through three killer ways to enjoy this plant-powered decadence: plain chickpea cookie dough, chickpea cookie dough bites, and chickpea cookie dough in dip form. Let's get snacking!
This is a no-bake, eggless, plant-based beauty. It's not as sweet as regular cookie dough, but will help satisfy your sweet tooth in a healthier way. Cravings, covered.
Drain and rinse canned chickpeas. Pinch to remove outer skin, then discard. After coating is gone, pat chickpeas dry with paper towel.
In small bowl, mix water and ground flax together. Then, in food processor, combine chickpeas, nut butter, cinnamon, vanilla paste, coconut sugar, hydrated flaxseed, and maple syrup. Blend until smooth and uniform.
Place dough in mixing bowl. Gently fold in chocolate chips or cacao nibs. Enjoy right out of the bowl! This will keep in refrigerator for about 3-4 days.
These sweet bites are a great vegan kid-friendly snack, and simple to make. This recipe is a total game changer!
Drain and rinse canned chickpeas. Pinch to remove outer skin, then discard. After coating is gone, pat chickpeas dry with paper towel.
In food processor, blend chickpeas, peanut butter, salt, vanilla paste, oats, cinnamon, sugar, and syrup. Blend until smooth. Add water to thin it out a bit, then blend again. Remove and mix in mini chocolate chips.
Roll dough into small balls, so about three will fit in your palm. Hit with one more little pinch of sea salt. Freeze overnight, then enjoy. These delicious bites will stay fresh for about 3 months, but we doubt they'll last that long!
Our final way to enjoy chickpea cookie dough is in dip form; we recommend pairing it with fresh fruit or graham crackers for a delicious, guilt-free dessert!
Drain and rinse canned chickpeas. Pinch to remove outer skin, then discard. After coating is gone, pat chickpeas dry with paper towel.
Add chickpeas, syrup, sugar, almond milk, vanilla paste, salt, cinnamon, oats, and almond butter to food processor. Blend until smooth. Slowly add in chocolate chips and blend again. Optionally add more almond milk for a thinner consistency.
Scoop cookie dough dip into serving bowl. Chill for 20 minutes in refrigerator, then it's ready to be eaten up! You'll be the most popular guest at any party with this winning recipe.