Chickpea Cookie Dough Snack (Print View)
Edible chickpea dough with chocolate chips, sweetened naturally for a vegan, allergy-friendly snack.
# What You'll Need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup maple syrup or agave nectar
03 - 2 tablespoons creamy peanut butter or almond butter
04 - 2 tablespoons plant-based milk (almond, soy, or oat)
05 - 1 1/2 teaspoons vanilla extract
06 - 1/4 teaspoon salt
→ Add-ins
07 - 1/3 cup mini chocolate chips (dairy-free if needed)
# Step-by-Step Directions:
01 - Place chickpeas, maple syrup, nut butter, plant-based milk, vanilla extract, and salt in the bowl of a food processor.
02 - Blend on high speed until the mixture is completely smooth, scraping down the sides as necessary.
03 - Transfer the dough to a mixing bowl and gently fold in the mini chocolate chips until evenly distributed.
04 - Enjoy immediately for a soft texture or refrigerate for a firmer consistency before serving.
# Expert Suggestions:
01 -
- Uses only pantry staples you likely already have
- Ready to eat in under ten minutes with zero baking
- Naturally vegan and gluten-free making it perfect for parties with food sensitivities
- Rich in plant-based protein for a filling, kid-approved snack
02 -
- High in plant protein and fiber for staying power
- 100 percent egg-free and safe to eat raw
- Customizable for nut allergies or chocolate preferences
03 -
- Always rinse chickpeas well to fight off any canned taste
- Blend for a full three to four minutes so the texture is truly creamy rather than gritty
- Mini chocolate chips mix through better than large chunks for even bites
- Try topping the dough with flaky sea salt or drizzling with a little extra nut butter for a bakery-worthy finish