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Chickpea Cookie Dough Recipe! This eggless no bake cookie dough is made in a blender with chickpeas and protein powder. Low in sugar, refined sugar free and dairy free, this goodie makes the perfect healthy snack treat for anytime of day.
Raise your hand if you love cookie dough! This eggless, no bake chickpea edible cookie dough is gonna be your new love. But first, I have to tell you guys something serious. A few weeks ago I woke up and my right toe was so swollen I couldn’t bend it.
My boyfriend has gout so we were immediately able to rule that out. It’s now been 3 weeks and it’s still swollen and painful. Because I’m well, beyond frustrated with doctors and their lack of helping people I’ve been refusing to go to the doctor.
I’m also dreading the possibility of another diagnosis or not getting one which always seems to be the case with me. I’ll keep you posted!
Okay, time to scoop up some delicious chocolaty goodness! I love making healthy muffins with garbanzo beans, garbanzo bean blondies, and now chickpea chocolate chip cookie dough! Is there anything you can’t do with chickpeas? Basically, I haven’t found anything this amazing bean doesn’t taste good in.
This edible cookie dough recipe isn’t as sweet as regular cookie dough, but you can certainly adjust the sweetness of this recipe to your liking.
Reasons I love this cookie dough? It’s higher in protein and fiber and lower in sugar than flour based cookie dough.
It’s eggless which means it lasts forever in the refrigerator. I haven’t tried making actual cookies out of this recipe, but I plan to try that soon.
Grab your spoons and eat up!
Chickpea Cookie Dough Recipe
Ingredients
- 15 ounces chickpeas, 1 can, rinsed and drained
- 1/4 cup peanut butter, creamy
- 1/2 cup vanilla protein powder
- 1/4 cup unsweetened almond milk, or milk of choice
- 2 tablespoons maple syrup, or sweetener of choice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup mini chocolate chips, or dairy free chocolate chips
Instructions
- Place all ingredients except chocolate chips in a food processor or high-speed blender. Blend on high until smooth.
- Note, depending on the type of protein powder you use it may alter the flavor or texture. For the same results as mine, I recommend you use the protein powder I used. It’s also lower in carbs.
- Transfer the ingredients to bowl, stir in the chocolate chips and transfer to a mason jar. Store in the refrigerator up to 2 weeks.
Notes
- Each serving is about 1/4 cup
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
