Chickpea Cookie Dough (So Yum)
Turn 5 basic ingredients into the yummiest Chickpea Cookie Dough. This recipe has protein, fiber, and lower added sugar—and is such a fun way to enjoy beans with the kids!
Servings: 18 (Makes about 18 cookies)
Calories: 109kcal
Equipment
Ingredients
- 14.5 ounces chickpeas (1 can)
- ⅓ cup oat flour (or rolled oats)
- ⅓ cup peanut butter
- ¼ cup honey (or maple syrup)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ⅓ cup dark chocolate chips
Instructions
- Drain and rinse the chickpeas in a colander.
- If your peanut butter and/or honey are firm, warm them for 15 seconds in the microwave in a heat-safe container to make them easier to stir.
- Add the ingredients except the chocolate chips to a food processor. Grind, stopping a few times to scrape down the sides, to make a smooth cookie dough texture.
- Remove the blade. Stir in the chocolate chips.
- Portion out 1 tablespoon-size balls of dough and serve, or store in the fridge or freezer as a future dessert.
Notes
- Store for up to 2 weeks in an airtight container at room temperature. Or in the fridge or freezer for longer.
- Use mini chocolate chips or full-size ones. I prefer to chop up full size ones, so there's a more even distribution of chocolate throughout.
- Use sunflower seed butter in place of the peanut butter to make this nut-free.
- Use raisins instead of chocolate chips if you'd like.
- Look for dairy-free chocolate chips from brands including Guittard, Nestlé Toll House, Enjoy Life Foods, and Ghirardelli.
Nutrition
Calories: 109kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.03mg | Sodium: 59mg | Potassium: 126mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg