Edible Vegan Chocolate Chip Cookie Dough with Chickpeas
Warning #1 – this tasty Vegan Chocolate Chip Cookie Dough is addicting! You don’t have to be vegan to love this cookie dough. I mean, it is made with peanut butter, people. Divine! This edible cookie dough is also made with chickpeas (aka garbanzo beans). Yes, chickpeas and garbanzo beans are the same thing. I believe they are most commonly labeled as garbanzo beans. BTW this cookie dough is amazing in this Chocolate Chip Cookie Dough Freakshake.
Edible Vegan Chocolate Chip Cookie Dough Recipe
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How to Make Edible Vegan Chocolate Chip Cookie Dough
Here is warning #2 – this recipe requires you to peel each individual chickpea, which requires some patience! haha! This step can be skipped, but it would change the texture and that’s an important factor when it comes to replicating the flavor and consistency of conventional cookie dough. It takes about 12 uninterrupted minutes to peel a whole can of chickpeas.
First, drain and rinse the chickpeas. Remove the skins/peels of the chickpeas.
Rinse the chickpeas again and pat dry before transferring into your food processor. A blender might work, but it could heat up the mixture too much, so that when you add the chocolate chips, they would melt. You would have to be chill the dough for a little bit before you add the chocolate chips.
Add the peanut butter, salt, vanilla and maple syrup to the food processor and pulse or let it whip until you have a super smooth consistency. The dough starts to ball up a bit towards the end and needs to be pushed back down in the food processor to make sure it gets all the little bits.
Scoop the packed cookie dough into a small mixing bowl and fold in the chocolate chips. Of course, you can add more chocolate chips if you would like!
And that is it! Enjoy your delicious edible vegan chocolate chip cookie dough.
You can store the vegan chocolate chip cookie dough in an air tight container in the fridge for up to 5 days. You can also freeze the cookie dough, just let it thaw all the way before eating it so it won’t be mealy.
- 1 can organic chickpeas
- ½ C unsalted, natural peanut butter
- 3 T pure maple syrup
- a few pinches Himalayan salt
- 2-3 tsp pure vanilla extract
- ~ ½ C chocolate chips
- First, drain and rinse the chickpeas. Remove the skins/peels of the chickpeas.
- Rinse the chickpeas again and pat dry before transferring into your food processor.
- Add the peanut butter, salt, vanilla and maple syrup to the food processor and pulse or let it whip until you have a super smooth consistency.
- Scoop the packed cookie dough into a small mixing bowl and fold in the chocolate chips.