Chickpea Cookie Dough

Chickpea Cookie Dough

 You probably have these ingredients already in your pantry. It’s super easy to make!

🤍 vegan

🤍 gluten-free (mine’s grain-free)

🤍 refined sugar-free

🤍 oil free

So … Why would you want to eat this?

First of all, it’s delicious  🙌🏼  And anti-inflammatory, good plant-based protein, fiber, healthy fat, real, all natural, whole, clean ingredients … it supports whatever health struggle you are trying to heal as well as your weight journey!



~ 1 ½ cups cooked chickpeas

~ ½ cup cashew butter, or nut/seed butter of choice (I used almond butter)

~ ¾ cup oat flour (I used almond flour)

~ generous ¼ cup maple syrup

~ 1 teaspoon vanilla extract (to taste)

~ ⅛ tsp salt (to taste)

~ ½ cup vegan chocolate chips (Hu brand is great)


~ Add all the ingredients except the chocolate chips to a food processor. Process until it’s as smooth as possible.

~ For thicker cookie dough, add more flour. For runnier cookie dough, add some clean plant-based milk or water.

~ Remove the blade, add the chocolate chips and fold them in with a spoon or spatula.

~ Scoop the cookie dough into a serving bowl. Alternatively, use an ice cream scoop to divide the dough into mounds or roll the dough into little balls, and dig in!

~ Store the cookie dough in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

👩🏻‍🍳 The cookie dough can be baked for soft and fudgy cookies! Make sure your cookie dough isn't too sticky. Press the cookie dough balls into flat round shapes (they will not spread in the oven). Arrange them on a tray lined with parchment paper and bake them in a preheated oven at 350°F 10-13 minutes.

serving size: 18 small scoops


(recipe from @rainbownourishments🤍)