Description

This Chickpea Cookie Dough is a delicious and healthy treat made from simple, wholesome ingredients. It’s creamy, naturally sweetened with maple syrup, and packed with protein-rich chickpeas and peanut butter. Perfect for guilt-free snacking, these no-bake cookie dough balls combine smooth texture with crunchy chocolate chips and peanuts for an irresistible bite.

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 extract, and salt in a powerful blender such as a Vitamix®. Blend until the mixture is smooth and creamy, using the tamper if necessary to assist blending. Then, scoop the smooth cookie dough into a bowl.
Add Mix-ins: Gently stir the vegan chocolate chips and peanuts into the blended dough until evenly distributed, ensuring every bite has a bit of crunch and chocolate.
Form Cookie Balls: Roll the mixture into approximately 24 small cookie dough balls using your hands. Place them on a tray or plate, and they are ready to enjoy immediately or can be chilled for a firmer texture.

Notes

You can adjust the maple syrup to your preferred sweetness level.
The all-purpose flour helps bind the dough, but oat flour or almond flour can be used for gluten-free versions.
Use any nut or seed butter if peanut butter is unavailable or for allergy alternatives.
Store the cookie dough balls in an airtight container in the refrigerator for up to one week.
This recipe is naturally vegan and dairy-free.