Chocolate Chip Chickpea Cookie Dough is vegan, gluten-free, and a perfect sweet, protein-filled snack! This creamy cookie dough dip is delicious with graham crackers, fresh fruit, or a good old spoon.
Blend chickpeas, almond butter, rolled oats, sea salt, maple syrup, and vanilla extract in a food processor (wait to add the chocolate chips).
Scrape down the sides of the cookie dough mixture as needed. Continue to pulse until a smooth and creamy dough has formed. This usually takes around 5 minutes; be patient.
Add mini chocolate chips to the cookie dough.
Refrigerate the dough for 15 to 30 minutes until it has thickened. Enjoy!
Notes
See more expert tips, pictures, and variations above for making the best chickpea cookie dough!Yield: 2 cups doughServing Size: ½ cup doughStorage: Store vegan chickpea cookie dough in an airtight container in the refrigerator for 3 to 5 days (if it lasts that long!)Top Tips:
Thoroughly Wash your chickpeas before blending them, and pat them dry with a paper towel to remove any excess water. This also removes some of the chickpea skin, which will result in an even creamier dip.
Remove the Chickpea Skins if you’re worried about the texture. Rub the chickpeas between your fingers or with a paper towel and discard the skin. The dip is still super creamy without this extra step, though.
Blend the Oats First to make them into a superfine oat flour. This is especially helpful if your blender isn’t quite strong enough to process them when combined with the other ingredients.
Scrape the Side and the bottom of the food processor to combine and blend the entire dip. I usually do this 2 to 3 times to ensure no chunks are left behind.
Chill the Dough for 15 to 30 minutes in the refrigerator before enjoying it. This helps the dough thicken and makes it feel like store-bought cookie dough that comes straight from the refrigerator.