Edible Cookie Dough Made From Chickpeas
This Edible Cookie Dough made from chickpeas is a super simple no-bake recipe that only feels indulgent. While regular cookie dough consists of eggs, sugar, and butter, this versions main ingredient is chickpeas. The chickpeas give this dish a decent amount of fiber and protein along with the nut butter. (Check out the nutritional info on chickpeas here.) Bonus, my recipe is refined sugar free. The sweetness comes from maple syrup and dates.
As I’m writing these posts, I’ve been giving you updates about the Corona Virus situation. Things in NYC feel a little apocalyptic right now, with everything shut down and us on lockdown. Luckily we are allowed to leave to go to the grocery store and pharmacy still. The anxiety makes me want to sit and eat cookie dough by the bucket. But we all know if that happened, I would not be able to fit into my pants when this is over. But have no fear, this Chickpea Cookie Dough recipe to the rescue 🙂
I also know everyone is trying to go to the store as little as possible, which means you can expect a lot of pantry staple recipes coming. In the upcoming weeks, I’ll be trying to come up with desserts like this that are a tasty snack, without making you feel like you ate chips and candy all day. Baking is one of the activities that calm me down (check out other things you can do relieve stress at home and practice self-care), so you can expect tons of new easy desserts coming your way. All and all, we need to focus on the future, and hope we all come out ok!
Tips & Recs
- If you’re using canned beans, make sure you rinse your chickpeas thoroughly. Really really well. Then rinse a little more. If you don’t want that bean taste, you must RINSE THOSE BEANS!
- To keep this recipe gluten-free, make sure you use gluten-free oat flour. Since I know everyone is probably looking for substitutions right now, you can also sub in almond flour.
- Make sure you are using pitted dates. Also, soak in warm water for a few minutes so that they soften up and then chop before you add them.
- Maple Syrup, if you don’t have maple syrup, you can substitute in honey. Keep in mind; honey won’t be vegan.
- Chocolate Chips – You can use milk chocolate chips. However, it will no longer be dairy-free.
Edible Cookie Dough from Chickpeas
- 1 Can Chickpeas Drained and rinsed VERY WELL1
- 1/4 Cup Almond Butter (or nut butter of your choice) Can sub Peanut butter, cashew butter, tahani.
- 3 Tablespoons GF Oat Flour or 1/4 cup almond flour
- 3 Tablespoons Maple Syrup can sub honey if not vegan
- 3 pitted Dates chopped
- 1/4 Cup Dairy free chocolate chips Can sub milk chocolate if not dairy free
- Add all ingredients, except the chocolate chips, to a food processor or high speed blender until a thick dough forms (you might need to scrape the sides occasionally) It will get thicker after you leave in the fridge.
- Taste, and add more maple syrup if it ins not sweet enough. Fold in chocolate chips. Enjoy! Leftovers can stay in the fridge for up to 1 week.