Chickpea Cookie Dough Recipe
This high-fibre and high-protein Chickpea Cookie Dough Recipe is a healthy twist on the classic chocolate chip cookie dough!
Equipment
- High-speed blender or food processor
Ingredients
- 1 can (540 mL) cooked chickpeas drained of water and washed // look for chickpea cans with minimal ingredients and minimal salt added
- 1 cup (90g) dry rolled oats
- ¼ cup (60g) almond butter
- 2 tsp vanilla extract
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp pink salt
- 1½ cups (240g) Medjool dates pitted
- 1 cup (240g) vegan semisweet chocolate chips
Instructions
- Blend all cookie dough ingredients in a food processor, except the chocolate chips.
- Make sure there's no clumps of chickpeas left. Mix in the chocolate chips by hand once the cookie dough forms.
- Put it in the fridge to keep cold, or you can serve it right away!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to five days.
- Inspired by this recipe.