Vegan chickpea cookie dough

Raw vegan chickpea cookie dough made from chickpeas, almond butter and dark chocolate chips. Ready in 10 minutes, 340 kcal and 12 g protein per serving.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 340 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 32 g

Ingredients

• 1 tin of chickpeas
• 2 tbsp almond butter
• 2 tbsp yacon syrup
• 1 tbsp almond flour
• 1 tsp vanilla extract
• 1 pinch of sea salt
• 30 g chocolate chips (dark, sweetened with dates, vegan)

Method

You’ll need: food processor · sieve

1. Tip the chickpeas into a fine sieve and rinse them under cold water until they stop foaming.
2. Slip off any loose chickpea skins; the dough will be smoother.
3. Put the chickpeas in a food processor with the almond butter, yacon syrup, almond flour and vanilla extract.
4. Blend everything for at least 2 min, until the mixture is smooth. Season with a pinch of sea salt.
5. Fold in the chocolate chips with a spoon and serve the cookie dough straight from the bowl.

Good to know

Fancy eating cookie dough straight from the bowl? This chickpea-based version is blended in five minutes.

Swaps

Almond butter → peanut butter (for a stronger, classic cookie flavour).

Cooking tips

The longer you blend the mixture in the food processor, the more its texture resembles real, baked cookie dough.

Storage

The cookie dough keeps easily in the fridge for four days, and the flavours develop a little more.

Allergens

Contains tree nuts (almonds). Completely vegan and gluten-free.

Frequently asked questions

How long does chickpea cookie dough keep in the fridge?

The cookie dough keeps easily in the fridge for four days, and the flavours develop a little more.

Dairy-free recipes