Vegan chickpea cookie dough

Raw cookie dough to eat by the spoonful, made from chickpeas, nut butter and dark vegan chocolate. With protein and fibre from the chickpeas – a quick dessert made from plant-based ingredients.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 320 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 35 g

Ingredients

• 250g chickpeas
• 2 tbsp peanut butter
• 2 tbsp maple syrup
• 30g dark chocolate (sweetened with dates)
• 1 tsp vanilla extract

Method

You’ll need: stick blender · chopping board · knife · sieve

1. Rinse the chickpeas, drain them well and remove any loose skins.
2. Blend the chickpeas, peanut butter, maple syrup and vanilla extract into a soft dough.
3. Chop the dark chocolate into small pieces.
4. Gently fold the chocolate pieces into the cookie dough.
5. Serve the dough straight away, or chill it for a firmer texture.

Good to know

Raw cookie dough to eat by the spoonful, and completely vegan? This quick dessert made from pulses is creamy, nutty and provides protein.

Swaps

Chickpeas → white beans (for an even softer dough). Peanut butter → almond butter (for a milder note; contains tree nuts). Maple syrup → date syrup (for deeper caramel notes).

Cooking tips

Slip the thin skins off the chickpeas before blending – it makes the dough much creamier.

Storage

Keeps for up to four days in the fridge in a well-sealed container.

Allergens

Contains peanuts. Soya-free and gluten-free – check the chocolate label, as dark chocolate can contain soya lecithin or milk.

Frequently asked questions

How long does chickpea cookie dough keep in the fridge?

Keeps for up to four days in the fridge in a well-sealed container.

Dairy-free recipes