Chickpea Cookie Dough Dip
Chickpea cookie dough dip made with oat flour is a creamy and sweet vegan gluten-free snack. The combination of chickpeas and almond butter pack this edible cookie dough with protein, too!
Servings: 4 servings (½ cup each)
Calories: 430kcal
Equipment
- Food Processor
Ingredients
- 15.5 ounce chickpea can about 1 ½ cups
- ¼ cup almond butter see notes
- ¼ cup maple syrup
- ¼ cup rolled oats
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- ⅔ cup mini chocolate chips
Instructions
- Drain and rinse a 15.5 ounce chickpea can.
- Rub the chickpeas between your fingers or with a paper towel and discard the skin. This ensures an extra creamy dip.
- Blend chickpeas, ¼ cup almond butter , ¼ cup maple syrup, ¼ cup rolled oats, 1 tablespoon vanilla extract, and ¼ teaspoon sea salt.
- Scrape down the sides of the cookie dough mixture as needed. Try to get underneath the blade too. Continue to pulse until a smooth and creamy dough has formed. This usually takes around 5 minutes; be patient.
- Mix ⅔ cup mini chocolate chips into the cookie dough.
- 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.
Before you begin! If your food processor isn't very strong, process the rolled oats first to make them into a superfine oat flour.
Notes
Storage: Store vegan chickpea cookie dough in an airtight container in the refrigerator for 3 to 5 days (if it lasts that long!)
Nut-Free Option: Swap the almond butter for sunflower butter or tahini to make this dip nut-free. The flavor will vary depending on what you use.
Nutrition
Serving: 0.5cup | Calories: 430kcal | Carbohydrates: 56g | Protein: 11g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 474mg | Potassium: 347mg | Fiber: 8g | Sugar: 32g | Vitamin A: 84IU | Vitamin C: 0.3mg | Calcium: 153mg | Iron: 2mg
