Description

This Chickpea Cookie Dough is a healthy and delicious no-bake treat that combines creamy chickpeas and peanut butter with sweet maple syrup, vegan chocolate chips, and crunchy peanuts. Ready in just 15 minutes, it’s perfect for a quick snack or dessert that’s packed with protein and fiber, yet still indulgent enough to satisfy your sweet tooth.

Ingredients

Main 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 the drained chickpeas, peanut butter, pure maple syrup, all-purpose flour, vanilla extract, and salt in a powerful blender like a Vitamix®. Blend until the mixture is smooth and creamy, using the tamper if necessary to push ingredients down.
Add Mix-ins: Transfer the smooth dough into a bowl. Gently fold in the vegan chocolate chips and peanuts until evenly distributed throughout the dough.
Shape the Dough: Roll the mixture into small bite-sized balls using your hands. Place them on a tray or plate for serving, or refrigerate to firm up if desired.

Notes

Use canned chickpeas for convenience; rinse well before draining to reduce sodium.
Adjust the sweetness by adding more or less maple syrup to taste.
For nut-free variation, substitute peanut butter with sunflower seed butter and use seed mix instead of peanuts.
Store cookie dough balls in an airtight container in the refrigerator for up to 5 days.
All-purpose flour helps bind the dough but can be replaced with oat flour for gluten-free option.