Description
This Chickpea Cookie Dough is a delicious and healthy no-bake treat made with canned chickpeas, peanut butter, and maple syrup. It’s naturally sweetened, packed with protein, and perfect for a quick snack or dessert that feels indulgent but is wholesome and vegan-friendly.
Ingredients
Scale
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
- â…› teaspoon salt
- ½ cup vegan chocolate chips
- 2 tablespoons peanuts
Instructions
- Blend Ingredients: Combine the drained chickpeas, peanut butter, maple syrup, all-purpose flour, vanilla extract, and salt in a powerful blender like a Vitamix®. Blend until the mixture is smooth, using the tamper as needed to ensure even blending. Then transfer the mixture into a bowl.
- Add Mix-Ins: Gently fold the vegan chocolate chips and peanuts into the blended chickpea mixture to evenly distribute them without breaking the chips or nuts.
- Form Balls: Using your hands or a spoon, roll the mixture into small bite-sized balls. Place them on a plate or tray to serve immediately or chill briefly to set.
Notes
- You can substitute almond or cashew butter for peanut butter if preferred.
- Adjust the maple syrup to your desired sweetness level.
- To keep the balls fresh, store them in an airtight container in the refrigerator for up to 5 days.
- For a nuttier texture, lightly toast the peanuts before adding.
- This recipe is easily doubled or tripled for larger batches.
- Ensure the chickpeas are well-drained and rinsed to avoid excess moisture in the dough.
