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Calibrate Recipe

Gluten-free, Dairy-free*, Vegan*, Vegetarian, Halal, Kosher

Active: 10 minutes
Total: 10 minutes
Makes 2 cups (¼ cup per serving)
Yellow-Green during Intro, Weight Loss, and Sustaining; Red during Metabolic Jumpstart 
(but be mindful of added sugars)

Calling all cookie dough lovers! Meet the secret ingredient you never knew your edible batter was missing: chickpeas. This humble little legume blends up with just a handful of other pantry ingredients into a thick and creamy cookie dough-esque creation that tastes sweet and smooth, but is also loaded with fiber, B vitamins, and plant protein. 

Each ¼-cup serving is packed with 6 grams of protein and only 6 grams of added sugar, making it a super satiating and satisfying snack or sweet treat. We like eating it straight from the bowl, but it’s also delicious rolled into small balls to make cookie dough energy bites, or made into a spreadable dip for crunchy apple slices (simply add more almond milk, one tablespoon at a time, until you reach your desired consistency). Store any leftover dough in an airtight container in the fridge up to 5 days.

Ingredients:

  • One 15-ounce can chickpeas, rinsed thoroughly
  • ¼ cup sugar-free nut butter (such as peanut, almond, or cashew)
  • 2 tablespoons 100% pure maple syrup
  • 2 tablespoons unsweetened nut milk (such as almond or cashew), plus more as needed
  • 1 tablespoon 100% pure vanilla extract
  • ½ teaspoon fine sea salt
  • ¼ cup almond flour
  • 2 ounces (about ⅓ cup) dark chocolate, chopped or chips (at least 70%)*

Directions:

  1. Roll the chickpeas between a clean kitchen towel to dry them and loosen the skins as much as possible. Discard the skins (removing the majority of the skins gives your cookie dough an even smoother consistency).
  2. Add the chickpeas, nut butter, maple syrup, nut milk, vanilla extract, and salt to a food processor fitted with the S blade attachment. Blend until smooth and creamy, about 1 minute. Scrape down the bottom and the side of the food processor, then add the almond flour and blend until combined, about a minute more.
  3. Transfer the cookie dough to a large bowl and stir in the chopped chocolate or chocolate chips. Transfer to an airtight container and refrigerate to let the flavors mellow, at least 30 minutes.

Test Kitchen Tips: 

To eliminate any “bean” taste, rinse your chickpeas thoroughly before blending, and chill the finished cookie dough at least 30 minutes before digging in (this helps the flavors mellow).

This recipe is easily customizable. Feel free to use your favorite neutral-flavored nut butter, such as peanut, cashew, or almond, or your favorite nut-based milk, such as almond or cashew. Or, add in a splash of almond extract or a sprinkle of cinnamon.