Description

This raw, vegan chickpea cookie dough offers a healthy twist on the classic treat—protein-rich, naturally sweetened, and perfectly safe to snack on by the spoonful.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/2 cup creamy natural almond butter
1/4 cup pure maple syrup
2 tsp vanilla extract
1/4 tsp salt
1/2 cup mini dairy-free chocolate chips
1–2 tbsp plant-based milk (optional, for softer texture)

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Instructions

Drain and rinse the chickpeas thoroughly.
Pat dry and add to a food processor.
Blend chickpeas until smooth and creamy, scraping down sides as needed.
Add almond butter, maple syrup, vanilla, and salt; process until well combined.
Check texture—if too thick, add plant-based milk 1 tablespoon at a time.
Fold in mini dairy-free chocolate chips by hand.
Enjoy immediately or refrigerate for firmer dough.

Notes

Use almond or peanut butter (ensure natural, no sugar added).
Substitute maple syrup with agave or dates blend.
Store in an airtight container in the fridge for up to 5 days.
Freeze in portions for longer storage—thaw before eating.
Add a pinch of cinnamon or sea salt on top for extra flavor.