This recipe is one of the first recipes I created when I got into healthy baking. I love that it’s flourless, made with healthy ingredients such as chickpeas, peanut butter and maple syrup and delicious! It’s loaded with fiber and protein from the chickpeas and healthy fats from the peanut butter. Because it doesn’t contain eggs, you can eat it by the spoonful or eat it like a dip with graham crackers, Oreos or fruit.
Chickpeas – The main star of the show! Canned chickpeas (also called garbanzo beans) are a very neutral bean and gives this dip a great base. Make sure to drain and rinse your beans before using.
Peanut butter – You can substitute any nut or seed butter.
Maple syrup – This adds sweetness to the cookie dough. You could also use agave or honey.
Chocolate chips – If you want to keep this cookie dough vegan, make sure to use vegan chocolate chips.
Cinnamon – This is optional but adds a subtle cinnamon flavor.
- Drain and rinse garbanzo beans.
- Add all ingredients except chocolate chips into food processor and blend until smooth.
- Stir in chocolate chips.
Store cookie dough in an air tight container in the fridge for up to 5 days.
Flourless Edible Cookie Dough – Vegan, Gluten-free, Oil-free
- 1 can garbanzo beans, drained and rinsed
- 1/2 cup (128 g) peanut butter
- 1/4 cup (60 g) maple syrup
- 2 tsp vanilla
- 1/2 tsp cinnamon, optional
- 1/2 tsp baking powder
- 1/4 cup chocolate chips
- Drain and rinse garbanzo beans (chickpeas).
- Blend all ingredients except chocolate chips in food processor until smooth.
- Fold in chocolate chips.