Wholesome Chickpea Cookie Dough
Creamy, rich with chocolate, and completely guilt-free, this chickpea cookie dough is a treat you’ll love. No baking, just wholesome ingredients and pure spoonable joy, perfect for treating yourself anytime!
Servings: 5 Servings
Calories: 250kcal
Ingredients
- 1 15-ounce can chickpeas (drained, rinsed, and patted dry)
- 4 Medjool dates soaked until soft and pitted
- ¼ cup almond butter or any nut butter
- ¼ cup cooked sweet potato mashed
- 3 tablespoons oat flour
- ⅓ cup dark chocolate chips or chunks
- 1 teaspoon pure vanilla extract
- A small pinch of salt
Instructions
- Begin by getting your ingredients ready: rinse and drain the chickpeas well to make sure your dough is silky smooth. Soak the Medjool dates until soft, and mash the cooked sweet potato until it’s creamy and easy to mix. Prepping everything beforehand makes the whole process much easier.
- Add the chickpeas, dates, almond butter, sweet potato, oat flour, vanilla extract, and a pinch of salt into a food processor. Blend until the mixture turns into a smooth, creamy dough, stopping now and then to scrape the sides so everything is perfectly combined.
- When your dough is nice and smooth, fold in the dark chocolate chips gently. Make sure they’re evenly distributed so every spoonful has little pockets of chocolatey goodness.
- Move the dough to a container and chill it in the fridge for about an hour. This helps it firm up slightly and lets the flavors blend together beautifully. Waiting is hard, but the result is so worth it.
- Serve it however you like. This chickpea cookie dough is indulgent, wholesome, and fully vegan, making it the perfect guilt-free treat.
Notes
- Use unsalted chickpeas for the best flavor and creamy texture.
- Add a dash of cinnamon or nutmeg, a tiny sprinkle gives the dough a cozy flavor boost.
- Use room-temperature almond butter, it blends easier and keeps the texture silky.