I did not tell my kids this cookie dough was made with chickpeas the first time I served it. I wanted them to try it before deciding they would not like it, and the chocolate chips did a very good job of getting their attention.
The chickpeas are blended with peanut butter, maple syrup, and vanilla until the mixture is smooth and creamy. Once the chocolate is stirred in, the chickpea flavor is barely noticeable. There are no eggs or raw flour, so it is safe to eat straight from the bowl.
I usually keep it in the refrigerator for a quick afternoon snack, especially on days when the kids come home hungry. It is sweet enough to feel like dessert, but the chickpeas and peanut butter make it more satisfying than regular cookie dough.
Edible Chickpea Chocolate Chip Cookie Dough
Prep Time: 10 minutes
Chilling Time: 30 minutes
Servings: 8
Ingredients
- 1 can chickpeas, 15 ounces
- ½ cup creamy peanut butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup oat flour
- ⅓ cup chocolate chips or chocolate chunks
- 1 to 2 tablespoons milk, if needed
Instructions
- Drain and rinse the chickpeas thoroughly. Pat them dry with paper towels to remove as much moisture as possible.
- Add the chickpeas, peanut butter, maple syrup, vanilla, and salt to a food processor.
- Blend for 2 to 3 minutes, stopping occasionally to scrape down the sides. Continue blending until the mixture is completely smooth and no pieces of chickpea remain.
- Add the oat flour and blend again until it is fully incorporated. If the mixture is too thick for your food processor, add milk one tablespoon at a time.
- Taste the cookie dough and add a little more maple syrup if you prefer it sweeter.
- Transfer the mixture to a bowl and fold in the chocolate chips.
- Serve immediately for a softer texture, or refrigerate for 30 minutes if you prefer thicker cookie dough.
Tips
- Removing the loose skins from the chickpeas will give the cookie dough an even smoother texture, but this step is optional.
- Almond butter, cashew butter, or sunflower seed butter can replace the peanut butter.
- Add a little cinnamon or a spoonful of cocoa powder for a different flavor.
- This cookie dough is made for eating as it is and may not bake like regular cookie dough.
- Store it in a covered container in the refrigerator for up to four days.
Frequently Asked Questions
Does chickpea cookie dough taste like chickpeas?
The chickpea flavor is very mild once the peanut butter, maple syrup, vanilla, and chocolate chips are added. Rinsing the chickpeas well also helps remove their canned taste.
Is chickpea cookie dough safe to eat raw?
Yes. This recipe does not contain eggs or regular raw flour. Oat flour is used instead, so the dough can be eaten without baking.
Can I use another nut butter?
Yes. Almond butter and cashew butter both work well. Sunflower seed butter can be used for a nut-free version, although it will change the flavor slightly.
Can I use honey instead of maple syrup?
Honey can replace the maple syrup in the same amount. The cookie dough will have a stronger honey flavor and may be slightly thicker.
How do I make the texture smoother?
Blend the chickpeas for several minutes and stop occasionally to scrape down the sides of the food processor. Removing the chickpea skins also helps, although it takes a little extra time.
Why is my cookie dough too thick?
Different nut butters and brands of chickpeas can produce different textures. Add milk one tablespoon at a time until the dough reaches the consistency you prefer.
Why is my cookie dough too soft?
Add another spoonful or two of oat flour, then refrigerate the dough for about 30 minutes. It will become thicker as it chills.
Can I make this recipe without peanut butter?
Yes. Use almond butter, cashew butter, sunflower seed butter, or another thick seed butter. Avoid very runny nut butters because they can make the dough too soft.
Can I bake this chickpea cookie dough?
This recipe was created to be eaten without baking and will not behave like traditional cookie dough in the oven. Use a recipe developed specifically for chickpea cookies if you would like to bake it.
How long does chickpea cookie dough last?
Store it in a covered container in the refrigerator for up to four days. Stir it before serving if a little moisture appears on the surface.
Can I freeze it?
Yes. Freeze the dough in a covered container for up to two months. You can also roll it into small balls before freezing. Let it soften in the refrigerator before serving.