Description
This Chickpea Cookie Dough recipe is a quick, nutritious, and delicious no-bake treat that combines creamy chickpeas with peanut butter and sweet maple syrup. Packed with vegan chocolate chips and crunchy peanuts, it’s perfect for satisfying your sweet tooth while enjoying a protein-rich snack.
Ingredients
Scale
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
Instructions
- Blend the Base: Combine the drained chickpeas, peanut butter, maple syrup, all-purpose 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 push ingredients down.
- Incorporate Mix-ins: Transfer the blended dough to a bowl and gently stir in the vegan chocolate chips and peanuts until evenly distributed throughout the dough.
- Form the Balls: Roll the mixture into small, bite-sized balls using your hands. Place them on a tray or plate. You can refrigerate to firm them slightly before serving if desired.
Notes
- This recipe yields approximately 24 small cookie dough balls, making it great for sharing or meal prep.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit peanuts.
- If you prefer a sweeter taste, adjust the amount of maple syrup to your liking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Can also be frozen for longer storage; thaw before serving.
- All-purpose flour can be substituted with oat flour for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
