Description

This Chickpea Cookie Dough recipe transforms simple pantry staples into a delicious, healthy treat that’s perfect for snacking or dessert. Made with chickpeas, peanut butter, and maple syrup, this vegan and gluten-free recipe delivers the sweet, nutty flavor of cookie dough with a protein-packed twist, all prepared quickly using a blender for convenience.

Ingredients

Base Ingredients

1 (15 ounce) can chickpeas, drained
½ cup peanut butter
½ cup pure maple syrup, or to taste
3 tablespoons all-purpose flour
½ teaspoon vanilla extract
⅛ teaspoon salt

Add-ins

½ cup vegan chocolate chips
2 tablespoons peanuts

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Instructions

Blend the Base: Combine chickpeas, peanut butter, maple syrup, flour, vanilla, and salt in a powerful blender such as a Vitamix®. Blend until smooth, using the tamper if needed to ensure all ingredients are evenly mixed and creamy. Then scoop the mixture into a bowl.
Mix in Add-ins: Gently stir the vegan chocolate chips and peanuts into the smooth chickpea mixture to evenly distribute the crunchy and chocolatey textures throughout.
Form Balls: Using your hands or a spoon, roll the mixture into bite-sized balls. These can be enjoyed immediately or chilled for firmer texture.

Notes

You can adjust the maple syrup to your preferred sweetness level.
Store the cookie dough balls in the refrigerator for up to one week.
All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
For nut-free variation, substitute peanut butter and peanuts with sunflower seed butter and seeds.
The mixture can also be flattened and used as a cookie dough dip.