Chickpea Cookie Dough 4 Ways (Vegan & Gluten Free Snack)

This healthy chickpea cookie dough is no bake, vegan, gluten free and made in under 5 minutes! A perfect protein and fibre rich snack for kids and adults, alike.

Course Dessert, Snack

Cuisine American

Prep Time 5

Total Time 5

Servings doughs

Calories 235kcal

Author Abbey Sharp

Ingredients

1 15 oz can (1 ½ cups) no salt added drained and rinsed canned chickpeas (see my notes)
¼ cup natural peanut butter
2 tsp vanilla extract
3 tbsp almond flour
2-4 tbsp maple syrup or more to taste see my notes
½ tsp cinnamon
1/4 tsp salt
Optional 2-3 tablespoons of unsweetened vanilla almond milk see notes

Chosen add-ins (each amount is for 1/4 of the recipe so you can make four types with this recipe- see note if you want to make just one variety):

Chocolate Chip:

2 tablespoons dark chocolate chips

Cranberry Coconut:

2 tbsp toasted coconut
3 tbsp dried cranberries

Sprinkles:

1 tbsp of sprinkles plus a few more for the top

Double chocolate

1 ½ tsp cocoa powder
1 tsp unsweetened almond milk
1 tsp maple syrup
2 tbsp dark chocolate chips

Instructions

In the bowl of a food processor, combine the chickpeas, peanut butter, vanilla, almond flour, maple syrup, cinnamon, and salt.
Mix for about a minute, then scrape down the sides of the bowl. Mix for another minute or so until the mixture is smooth and creamy.
Add almond milk as desired to achieve a texture that is more of a dip.Divide the cookie dough mixture into 4 equal portions. Use a rubber spatula to fold the mix-ins for each variation into each portion of dough.
Cover and refrigerate the cookie doughs until ready to serve.

Notes

First, I would remove chickpea skins. First of all, always rinse and dry the chickpeas well, then rub them through your hands to remove the skins. This will ensure the cookie dough is super smooth. You can also sweeten this recipe to taste. I used 3 tablespoons of maple syrup, but you can use more or less to taste. For a cookie dough texture, you won't need any milk to thin it. However, for more of a dip texture, you could add 2-3 tbsp of almond milk.

Lastly, let's talk about single flavour batches. The amounts in the recipe are designed to allow you to have all four flavours (because who wants to choose!) But to make the entire batch one flavour, use these amounts:

Chocolate Chip: 1/2 cup dark chocolate chips
Cranberry Coconut: 1/2 cup toasted coconut + 2/3 cup dried cranberries
Sprinkles: 1/4 cup of sprinkles, plus a few more for the top
Double chocolate: 2 tbsp cocoa powder + 4 tsp unsweetened almond milk + 4 tsp maple syrup + 1/2 cup dark chocolate chips

Nutrition