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Chickpea Chocolate Chip Cookie Dough
Enjoy this healthy and delicious Chickpea Chocolate Chip Cookie Dough—edible, egg-free, and naturally gluten-free.
Prep:
10 minutes
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Cook:
4 servings
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Easy
Ingredients
1 can cooked chickpeas*
1/4 cup peanut butter
3 (or more) TBSP liquid sweetener like honey or maple syrup
2 tsp vanilla
⅛ tsp baking soda
⅛ tsp salt
⅓ cup chocolate chips*
1–2 TBSP milk of choice (only if needed to thin out the dough)
* see comments for (m)SCD
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1 can cooked chickpeas*
64 grams peanut butter
3 (or more) Tbsp (45 ml) liquid sweetener like honey, maple syrup or agave
2 tsp (10 ml) vanilla
⅛ tsp (0.6 grams) baking soda
⅛ tsp salt (0.75 grams)
60 grams chocolate chips*
1–2 TBSP (15-30 ml) milk of choice (only if needed to thin out the dough)
* see comments for (m) SCD
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
Disease state
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Instructions
- Drain and rinse canned chickpeas VERY well.
- Place all ingredients into a food processor and mix. This will take a couple minutes. Scrape down the sides and continue to process until the dough is SUPER smooth. As you are processing, taste and adjust for sweetness. 3 TBSP (15 ml) is perfect for me, but everyone’s taste is different. If the dough is too thick, add milk of choice 1 TBSP AT A TIME!
- Once a silky-smooth dough is formed, pulse in the chocolate chips if using.
- Refrigerate for 1-2 hours. The dough tastes great right away but gets EVEN BETTER as it sits and cools down.
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Nutritional Info
Storage
Notes
For an SCD version, use white beans instead of chickpeas and honey. Omit the chocolate chips. White beans make a slightly thinner dough, but still tastes great! Feel free to sub any nut butter of choice for the peanut butter. I’ve tried cashew and almond butters. Both are delicious but we and others seem to enjoy the peanut butter version the most!
For IBD-AID & mSCD: Chocolate chips must be compliant (unsweetened, honey-sweetened, or date-sweetened.)
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