Vegan Chickpea Cookie Dough
A healthy dessert recipe
This cookie dough is high in protein, vegan, gluten-free and HEALTHY. But most importantly, it legit tastes like cooke dough, trust me on this!
I know what you’re thinking… It’s made from beans, there is no way that it can taste like dessert. However, once garbanzo beans are blended and mixed with a few ingredients you can totally hide the flavor of the beans. It’s truly a magical bean, and one of my favorites to bake and cook with!
Chickpeas make for the best edible cookie dough
You have full permission to eat this cookie dough right out of the bowl. There are no raw ingredients, so you don’t have to worry about getting sick.
Once chickpeas are blended they resemble the same texture and color as good old original cookie dough. However, this cookie dough is special as it doesn’t contain any flour and only a very small amount of sugar.
In this recipe, I mix the chickpeas with almond butter, almond flour and agave. Which when you really think about it, almond flour and almond butter are both simply, almonds. So, if you want to get really technical, this recipe only has three ingredients!
Ingredients in healthy edible chickpea cookie dough
The ingredient list is short and sweet, just like this cookie dough! You will only need a few simple ingredients, all of which i’m sure most of you already have in your pantry!
Chickpeas (aka garbanzo beans)- Now, i’m not really sure why garbanzo beans are called chickpeas and vise versa. It honestly can be confusing to most, I know it was for me when I first started to learn how to cook. I remember going to the store and looking all over the place for chickpeas until someone pointed out that they were garbanzo beans! Anyways, this is just a little PSA that they are in fact the same thing.
Almond butter– I always use all natural running almond butter where the only ingredient is almonds. I promise you’ll be able to taste the difference!
Almond flour– Again, same as the almond butter. I always use almond flour where the only ingredients is almonds!
Agave– However, you can substitue this for any liquid sweetener. Honey, maple syrup, date syrup, all will work the same!
Chocolate– I always use non-dairy dark chocolate, however, you can use your favorite chocolate for this! You will need both chocolate chips for the cookie dough itself and a tad bit more for melting.
How to make simple chickpea cookie dough
If you have been following me for awhile, you’ll know that all of my recipes are simple to follow and don’t acquire a lot of steps or ingredients. I design each recipe with simplicity in mind because I want to show that baking something delicious doesn’t have to be over-complicated! This healthy cookie dough recipe is no different!
To start you will need a food processor or blender! Both will work fine, but for this recipe I am going to use my food processor. I believe that it blends the garbanzo beans more finely.
You will also need measuring cups, parchment paper, and a small bowl.
To start, you will want to drain and rinse your garbanzo beans. Then, simply add all the ingredients to your food processor and blend for a few minutes until smooth. You may need to stop and scrape down the sides a few times to make sure all the ingredients are well incorporated.
Once you have your cookie dough batter, add in your chocolate chips and pulse the batter a few times in your food processor until just combined.
Then, take a cookie scoop and scoop the batter and place onto a plate lined with parchment paper. Repeat this process until the batter is finished.
Place the cookie dough in the freezer for 10 minutes to harden.
In the meantime, melt your chocolate of choice. You can do this in the microwave with a small amount of coconut oil, or you can melt it on the stovetop with a double broiler. Both work great.
Remove your cookie dough from the freezer and either dip, drizzle or coat the cookie dough- get crazy with it if you want. I like to have options, so I do all of the above!
Once all the cookie dough is dipped in chocolate, place back in the freezer for an additional 10 minutes for the chocolate to harden.
Store in the fridge up to five days in an air tight container!