Looking for a fun tasty and simple snack? This Vegan Chickpea Cookie Dough is where it’s at! Simple and delicious with an extra energy and fiber boost! Happy snacking!
Eating cookie dough was probably close to a cardinal sin in our household growing up due to the raw egg, but I am pretty sure that never kept us from sneaking a spoonful (sorry mom!), or ten, ha!
And as a grown up, nothing has changed, I still want to lick the bowl!
But wouldn’t it be amazing if there was a cookie dough you could just eat by the spoonful?
Of course! And there is! I have actually seen it sold at the grocery in small pints to just eat or bake, and it’s egg free. I love love love my cookie dough but recently I saw that they are now saying to even avoid uncooked flour so I figure this vegan chickpea cookie dough has to be super safe! I mean, don’t worry, I still eat my fair share of cookie dough. I guess I am just a rebel, right?
I was inspired by Running on Real Food’s 2 ingredient cookie dough that used sweet potatoes as a base–how genius! And since beans have been my new cashew these days, I decided to go with chickpeas. And the texture and taste were amazing! And trust me, being vegan is NOT a requirement to eat this vegan chickpea cookie dough. Promise!
I made this for a vegan friend who wanted a snack that was fun and tasty and would also fill her up. I have to say this is all of the above and more! Assuming that you agree??
You don’t have to make it vegan, it’s great anyway. Use regular chocolate chips with milk as well as your favorite milk, it doesn’t have to be a milk alternative by any means!
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- 1 can chickpeas rinsed
- 1/4 - 1/3 c pure maple syrup
- 1/2 c nut or seed butter
- 1 tsp vanilla
- 2 T unsweetened almond milk or milk of choice
- dash of sea salt
- 2 T mini chocolate chips
Add all ingredients except milk and chocolate chips and process until smooth and thick. Slowly add in milk if necessary.
Stir in chocolate chips.
No need to wait, eat it by the spoonful now!
Store in the fridge!