It’s official, chickpeas can be turned into just about ANYTHING! Noodles, rice, dips (i.e. hummus), bread, pizza crust, cookies, and… edible cookie dough? You betcha!
We know it might sound strange, but trust us on this one. This chickpea cookie dough could surprise you and your taste buds! This recipe was originally for making a cookie dough dip/something to eat by the spoonful but we took it one step further and turned them into bite-size mounds dipped in chocolate!
- 1 can chickpeas
- heaping 1/8 tsp salt
- heaping 1/8 tsp baking soda
- 1 tbsp + 1 tsp pure vanilla extract
- 1/4 cup nut butter of choice*
- 1 and 1/4 cups pitted medjool dates
- 1/3 cup Lily’s chocolate chips
- 2 tbsp almond flour
- milk of choice as needed (I used a few tbsp)
*Using peanut butter will give a peanut butter cookie dough flavor. If you prefer a more neutral taste, you can use almond butter, cashew butter, regular butter spread, coconut butter, or oil
- In a bowl, cover the pitted dates with 1/2 cup water. Let this sit for at least 8 hours. Or, do a quick-soak method and cover the dates with 1/2 cup boiling water, cover with a glass plate and let sit for 30 minutes.
- Then, add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and process until very smooth.
- This can be served as a dessert dip or eaten with a spoon!
- If making bite-sized desserts, use a small cookie scoop to form uniform mounds of cookie dough. Place them on a baking sheet lined with parchment paper and let sit in freezer until hardened. In the meantime, melt 1/2 cup Lily’s chocolate chips + 2 tbs coconut oil. Once mounds of cookie dough are hardened, remove them from the freezer and dip in the melted chocolate. Place the cookie dough back in freezer until chocolate is hardened. Allow time for cookie dough bites to thaw out a little before eating. Enjoy!
Recipe from Chocolate Covered Katie