16 Apr Chickpea Cookie Dough {Gluten Free + Dairy Free | Ready To Eat!}
I feel like this recipe deserves a drumroll! I mean chickpea cookie dough – ready to eat, easy to make, gluten free, dairy free, the list goes on!! Faith + I were ecstatic to bring this to the blog.
While you can use dry chickpeas in this recipe, canned chickpeas makes this quick, fast, and easy! If you didn’t know, chickpeas are also called garbanzo beans – so don’t be confused! I highly recommend getting sprouted oats too for this recipe! I use the 365 organic canned beans from Whole Foods.
If you’re wanting a peanut butter type cookie, use peanut butter instead of almond butter. BOOM. So good! You can also use cashew butter if you want.
I wanted to link a food processor in here because if you don’t have one, you should get one! It’s so awesome to have for other recipes and to make diced vegetables, etc
If you’re ready to make this chickpea cookie dough, make it + tag us @nuvitruwellness on Instagram + Facebook, so we can see your beautiful creation! Store this recipe in the fridge when you’re done in between your indulgences!
If you like this edible ready to eat cookie dough, check out our no-bake cookie dough balls. And if you want to give those balls a little creativity, try our pumpkin spice cookie dough balls!
Chickpea Cookie Dough
Ingredients
- 1 Can Chickpeas/Garbanzo Beans
- 1/3 Cup Almond Butter
- 3 Tbsp Maple Syrup
- 3 Tbsp Oats Sprouted
- 1 Tsp Vanilla Extract
- Chocolate Chips
Instructions
- Drain the chickpeas and rinse them.
- Add all of these ingredients (except chocolate chips) into the food processor. Process all of the ingredients until it's well mixed. At the end, it'll still be thick and a little chunky.
- Add the chocolate chips into the cookie dough and fold them in.
- Enjoy! Keep in fridge!
