Crush those cookie cravings with doctor-approved DOUBLE CHOCOLATE CHICKPEA COOKIE DOUGH!
Yes, I said chickpea. But trust me on this one — it DOESN’T taste like chickpeas! My cookie dough is super yummy and just happens to be free from dairy, grains/gluten, eggs, and refined sugar, too! Better still, it is absolutely loaded with antioxidants, fibre, protein, and healthy fats.
Eat it straight-up — I mean, who doesn’t love eating raw cookie dough right from the spoon?!? — or use it as a dip or spread (think “dessert hummus”), roll it into protein balls, or bake it if you prefer actual cookies. This tasty treat is great for snack time, dessert, or even brekkie. Try adding chunks of it to your next smoothie, chia pudding or yogurt bowl. Breakfast heaven!
I have made this recipe using peanut butter, cashew butter, and tahini, each time with great results. I have also used different sweeteners and protein powders and even thrown in vegan mini marshmallows for “S’mores” Cookie Dough. So try your favourite combo and let me know what you think!
Ingredients for approximately 2 1/2 cups edible cookie dough:
1 can chickpeas, rinsed, drained and peeled (to get most of the skins off)
1/4 cup Nuzest Clean Lean Smooth Vanilla, Rich Chocolate, or Probiotic Cacao protein powder
1/2 cup cashew butter or Fatso Cocoa Peanut Butter (or sub tahini for nut-free)
2 Tbsp Giddy Yo raw cacao powder
1 tsp pure vanilla extract
1/4 tsp sea salt
2 to 4 Tbsp unsweetened almond (or nut-free) milk, adjusted to desired consistency
Lakanto sugar-free powdered monkfruit sweetener or sweetener of choice, adjusted to taste (I used approximately 1/3 cup Lakanto)
1/3 cup dark chocolate chips or chunks (I like to use Lily’s Sweets dark chocolate sugar-free chips or Enjoy Life vegan chocolate chunks)
1/3 cup vegan marshmallows (optional for “S’mores” version)
Put chickpeas, protein powder, peanut butter (or nut or seed butter), cacao, vanilla, and salt into blender or food processor container.
Blend well, scraping the sides and bottom with a rubber spatula as needed. Add almond milk, one tablespoon at a time, until a uniform cookie dough-like consistency is achieved. Sweeten to taste.
Fold in chocolate chips and marshmallows (if using). Chill before serving.
You can enjoy Double Chocolate Chickpea Cookie Dough as is or roll it into protein balls. If you prefer, it can also be baked into cookies (on a parchment-lined cookie tray at 350F for approximately 10 minutes). The dough, balls and cookies can be stored in an airtight container in the fridge for a week or the freezer for up to 2 months.