Healthy Chickpea Cookie Dough (4 Ways!)
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!
Servings 4 doughs
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):
- 2 tablespoons dark chocolate chips
- 2 tbsp toasted coconut
- 3 tbsp dried cranberries
- 1 tbsp of sprinkles plus a few more for the top
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.
Rinse and dry the chickpeas well, then rub them through your hands to remove the skins.
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.
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 unsweeened almond milk + 4 tsp maple syrup + 1/2 cup dark chocolate chips
Calories: 235kcal | Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 213mg | Potassium: 131mg | Fiber: 3g | Sugar: 23g | Vitamin A: 25IU | Calcium: 76mg | Iron: 1mg