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Chickpea Cookie Dough Recipe 1765351392.882938

chickpea cookie dough recipe

  • Author: Nicole Martinez
  • Total Time: 47 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan, Gluten-Free

Description

This no-bake chickpea cookie dough offers the comforting chewiness and rich flavor of traditional cookie dough, packed with protein and fiber for a guilt-free dessert. It’s a quick, family-friendly treat perfect for satisfying sweet cravings while being secretly healthy.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and thoroughly rinsed
  • 0.33 cup smooth tahini (or almond butter)
  • 0.33 cup maple syrup (or honey)
  • 1 teaspoon alcohol-free vanilla extract
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon sea salt
  • 2–4 tablespoons unsweetened plant-based milk (such as almond, soy, or oat)
  • 0.5 cup quick-cooking rolled oats
  • 0.5 cup dark chocolate chips (dairy-free, without animal derivatives)
  • 0.66 cup dark chocolate chips (for drizzle, dairy-free, without animal derivatives)
  • 1 teaspoon refined coconut oil (optional, for drizzle)
  • Pinch of ground cardamom or ground cinnamon (for garnish)

Instructions

  1. Combine Base Ingredients: In a food processor, add the drained and rinsed chickpeas, tahini, maple syrup, alcohol-free vanilla extract, 0.5 teaspoon ground cardamom, 0.25 teaspoon ground cinnamon, and sea salt. Pulse until a thick, relatively smooth paste forms, scraping down the sides as needed.
  2. Achieve Creamy Consistency: Gradually add the plant-based milk, starting with 2 tablespoons, and process until the mixture is creamy and smooth. Add more milk as needed to reach a thick, scoopable consistency.
  3. Add Oats for Texture: Add the quick-cooking rolled oats to the food processor and pulse briefly to combine and slightly break them down, adding chewiness.
  4. Fold in Chocolate Chips: Transfer the dough mixture to a medium bowl. Using a sturdy spoon, fold in the 0.5 cup dark chocolate chips until they are evenly distributed.
  5. Chill the Dough: Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and the dough to firm up, making it easier to scoop.
  6. Prepare Dark Chocolate Drizzle: While the dough chills, prepare the drizzle. In a small microwave-safe bowl (or a double boiler), combine the 0.66 cup dark chocolate chips and the optional coconut oil. Heat in 20-second intervals (or over simmering water), stirring until completely melted and smooth.
  7. Serve and Garnish: Serve generous scoops of the chilled cookie dough in small bowls. Drizzle the warm, glossy dark chocolate over the dough and finish with a delicate dusting of ground cardamom or cinnamon.

Notes

For the smoothest dough, ensure chickpeas are blended very well; add extra milk if needed. Chilling is essential for firming the dough and melding flavors. Store leftovers covered in the refrigerator for up to 5 days.

  • Prep Time: 17 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake, Food Processor
  • Cuisine: General

Nutrition

  • Serving Size: 0.5 cup (approx 100 g)
  • Calories: 320 calories
  • Sugar: 20 g
  • Sodium: 220 mg
  • Fat: 14 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 7 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: chickpea cookie dough, no-bake, healthy dessert, plant-based, high fiber, high protein, quick dessert, vegan

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Find it online: https://easydashrecipes.com/chickpea-cookie-dough-recipe/