Chickpea cookie dough is a great alternative to traditional cookie dough that's loaded with sugar (and not to mention eggs!). The texture of the chickpeas, though unexpected, create a creamy base, and act as a protein-packed substitute for flour. The recipe below uses plant-based milk and dairy-free chocolate chips, so it is vegan but can also easily be made with traditional ingredients. The other ingredients are low-budget, low-sugar, and probably already in your kitchen cabinet!

The following set of instructions will walk you through the recipe, as well as provide some helpful tips and substitutions.

Step 1: Equipment Needed

High-speed blender or food processor
- (**This recipe uses a Ninja brand food processor/blender)
1 can (15 oz.) chickpeas, no salt added
1/4 cup peanut butter or any nut butter
- (**If you use peanut butter, it will give the cookie dough a slight peanut taste, other options include cashew butter, sunflower butter, or almond butter)
3 teaspoons pure vanilla extract
2 Tablespoons milk of choice + more if needed
- (**Almond or plant-based milk if vegan)
2 Tablespoons maple syrup or preferred sweetener
- (**If you are on a low-sugar diet, you may want to consider using Stevia or Agave. However, unrefined white sugar or brown sugar would also work well)
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup + 1 Tablespoon chocolate chips, chocolate chunks, or cocoa-nibs for a low-sugar option
- (**If vegan, use dairy-free chocolate chips)

Step 2: Rinse and Shell Chickpeas

Place the can of chickpeas in a strainer and rinse with cold water until no bubbles are present. Rinsing your chickpeas will remove extra salt and starch to reduce bloating and improve flavor!

Next, shell your chickpeas. This may sound unnecessary, but it will help to ensure that your "cookie dough" is as smooth as possible. Simply remove the skin from the chickpeas using your fingers and discard. This step may take around 10-15 minutes, but is well worth it.

Step 3: Place Chickpeas in Food Processor and Add Nut Butter

Place the can of chickpeas in a food processor or high-speed blender and prepare your 1/4 cup of peanut butter (or any nut butter). For a more neutral taste, use 1/4 cup almond butter or cashew butter. If you have nut allergies, try sunflower butter or tahini.

(**The nut butter immensely adds to the texture of the cookie dough, and omitting this step is not recommended.)

Step 4: Add Vanilla Extract and Blend

Add 3 teaspoons of pure vanilla extract to your mixture, then begin to blend. The initial blending will break up the chickpeas, causing the mixture to appear crumbly at first. It works best to pulse the mixture, scrape down the sides, and repeat.

Step 5: Add Maple Syrup or Preferred Sweetener

Add maple syrup or any sticky sweetener, such as agave or honey, to the mixture. You may want to adjust the amount to your liking, but 2 Tablespoons is often a good amount and the perfect balance between salty and sweet.

Step 6: Add Dry Ingredients

To achieve the "cookie dough" taste of the final product, add an 1/8 teaspoon of sea salt and 1/8 teaspoon of baking soda to the mixture. You may even want to add a dash more of each if you prefer a sweet and salty combination!

Step 7: Add Milk and Blend

To alleviate the crumbliness of the mixture, add 2 Tablespoons of milk. This amount may need to be adjusted depending on the consistency of your dough.

The best way to determine how much plant-based, or regular, milk to add is to pour in small increments, process, and add more if necessary. You want the texture of your cookie dough to be similar to hummus, so make sure there are no lumps present.

Step 8: Transfer to a Bowl and Add Chocolate Chips

Finally, transfer your "cookie dough" into a mixing bowl and add 1/2 cup + 1 Tablespoon chocolate chips. If you prefer more chocolate chips, add additional Tablespoons at your liking (Be aware that this will increase the sugar content of the "cookie dough")!

Mix the chocolate chips with a spoon or rubber scraper.

Step 9: Serving Suggestions & Nutritional Information

This chickpea "cookie dough" is delicious eaten by the spoonful, but can also be served with pretzels, fresh fruit, or even more cookies! It's great for a post-workout snack, or any time during the day when that sweet tooth hits. The mix-ins can be modified to your liking. Try adding pecans or walnuts for a subtle crunch, M&M's, or white chocolate chips!

The cookie dough can be kept for up to one week in a sealed plastic container, and must be refrigerated. To enjoy later, place in the freezer.

The nutritional information for the whole recipe is below, as well as one serving (1/4 of the batch)

Total:

Calories: 1,555 | Carbs: 208g | Protein: 35g | Fat: 75g |

Single Serving (1/4 of batch):

Calories: 389 | Carbs: 52g | Protein: 9g | Fat: 19g |