Amazing 5-minute Vegan Edible Cookie Dough recipe
This amazing 5-minute vegan edible chickpea cookie dough recipe is the BOMB. Now, I know what you are thinking; How can chickpea cookie dough ever compare to real cookie dough. The answer is, I don’t know, but somehow it does. It’s creamy, rich, buttery and oh so tasty. If you are missing cookie dough this vegan healthy cookie dough recipe is the recipe you have been waiting for.
This amazing edible vegan cookie dough recipe is made in the blender and only takes 5-minutes to make. It’s a win-win for when your sweet tooth wants something fast.
It’s a great stuff-your-face guilt free treat because it’s made out of chickpeas that’s chocked full of proteins and loaded with dark chocolate chips (vegan of course), vanilla extract and a little bit of flour to get the texture just right.
One of the things that’s been hardest to live without (for me at least) is cookie dough … especially living without Ben&Jerry’s cookie dough ice cream has made my movie nights and sad days on the soda curled up with ice cream far less comforting. But that was until I discovered this vegan Chickpeas cookie dough ice cream. It has the right look, texture and flavours of real cookie dough, but somehow it’s actually healthy and full of nutrients.
Disclaimer:
Although I wish I could say this vegan chickpea cookie dough recipe tastes exactly like Ben&Jerry’s cookie dough, I’m sad to say it does not. It comes pretty close though and is a great vegan alternative – and a much healthier alternative too.
Now that we’ve got the disclaimer out of the way, let’s get into the recipe. It’s incredibly easy to make and you can add extra flavours and ingredients if you like, such as funfetti, M&M’s, Peanuts or any other type of nuts you prefer. There’s so many fun and delicious toppings you can add if you are in the mood to go wild … and it’s also a great fun way to serve a healthy treat for parties, children’s birthdays and BBQ’s.
What’s great about this vegan edible Chickpea Chocolate Chip Cookie Dough Recipe:
- Just about everything
- It’s a healthy guilt-free treat
- Stuff-your-face delicious
- Great healthy treat for parties, children’s birthdays and movie night
- Full of plant based protein
- Loaded with vitamins and minerals
- Delicious cookie dough texture and taste
- Easy and quick to make
- A hit with kids and adult alike
- Vegan
- Gluten-free
- Nut free
- Soy free
- Oh so tasty
Can I use something other than almond butter for this vegan edible chickpea cookie dough recipe?
The answer is yes. You can use any type of nut butter for this recipe. Almond butter is my personal favourite, but peanut butter works just as well and adds that delicious peanut flavour we all adore. Cashew butter also works really well and adds a buttery deliciousness to the texture.
How is this Amazing edible vegan chickpea cookie dough recipe made? It’s very quick and easy. Just:
Instructions
- Drain the chickpeas and rinse them well. Pat the chickpeas dry with a clean towel or paper towel and put the chickpeas in a closed container. Shake the container roughly to shake any skins off.
- Next, peel any loose skins of the chickpeas if you can (this helps the texture become more creamy. If you don’t mind a more gritty cookie dough, you can just leave the skins on).
- Next, add the chickpeas, almond butter, syrup, salt, coconut oil, almond flour and vanilla extract to your blender and blend until the cookie dough is smooth. You may need to scrape down the sides a few times to make sure everything is blended evenly.
- Pour the cookie dough mixture into a bowl and add the dark chocolate chips. Fold in the chocolate gently and serve.
Notes
This chickpea cookie dough can be stored in an airtight container in the refrigerator for up to 3 days.This cookie dough recipe works best when you’re using canned pre-cooked chickpeas. If you cook your own chickpeas I recommend cooking them for 30 minutes longer than normal or until the chickpeas are very soft and easy to mash. Hard chickpeas don’t work well in this recipe.
Quick and easy Vegan Edible Cookie Dough recipe
Ingredients
- 1 15oz can Chickpeas Rinsed and Drained
- ½ cup Almond Butter or Peanut Butter
- 2 tbsp Maple Syrup
- ⅓ cup Dairy Free Dark Chocolate Chips or any dairy free chocolate you prefer
- Pinch of salt
- 1 tbsp Coconut Oil Melted
- 2 tsp Vanilla Extract
- 3 tbsp Almond Flour or oat flour
Instructions
- Drain the chickpeas and rinse them well. Pat the chickpeas dry with a clean towel or paper towel and put the chickpeas in a closed container. Shake the container roughly to shake any skins off.
- Next, peel any loose skins of the chickpeas if you can (this helps the texture become more creamy. If you don’t mind a more gritty cookie dough, you can just leave the skins on).
- Next, add the chickpeas, almond butter, syrup, salt, coconut oil, almond flour and vanilla extract to your blender and blend until the cookie dough is smooth. You may need to scrape down the sides a few times to make sure everything is blended evenly.
- Pour the cookie dough mixture into a bowl and add the dark chocolate chips. Fold in the chocolate gently and serve.
Notes
Are you looking for more healthy vegan snacks and desserts? Try my amazing easy vegan 5-ingredients protein energy bites or my matcha tea protein energy bites
