High Protein Chickpea Cookie Dough (V, GF)

5 from 6 votes

High Protein Chickpea Cookie Dough (V, GF)

Learn how to make high protein chickpea cookie dough, a perfect snack or sweet treat! Made in 5 minutes with no cooking, the cookie dough is vegan, oil-free, gluten-free, and has 8 grams protein and 4 grams fiber per serving.

Prep Time5

Cook Time0

Total Time5

Course: Dessert

Cuisine: American

Keyword: canned chickpeas, chickpeas, edible cookie dough, healthy vegan gluten-free cookie dough, high protein snack, high-fiber, oat flour, oats, plant protein snack, plant-based protein powder, protein dessert, safe cookie dough, vegan protein powder, wfpb high protein snack

Servings:

Equipment

1 food processor or bullet blender

Ingredients

1.5 cups cooked chickpeas (1 15-ounce can, drained and rinsed, or home cooked chickpeas)
1/2 cup peanut butter (see notes for alternatives)
1/4 cup coconut sugar (see notes for options)
3 tablespoons water
2 teaspoons vanilla extract
1/3 cup oat flour
1/3 cup semisweet chocolate chips (certified vegan and gluten-free, as needed)
Optional: salt

US Customary - Metric

Instructions

Place the chickpeas, peanut butter, coconut sugar, water and vanilla into the bowl of a food processor. Blend until very smooth, stopping to scrape down sides of the bowl once or twice.
Add the oat flour and chocolate chips. Pulse 3 to 4 times to combine. Add salt to taste, if desired.
Spoon the cookie dough into a jar or other airtight container.
Enjoy right away or refrigerate for at least 2 hours until chilled (the cookie dough will become firmer as it chills).

Notes

Storage: Store the cookie dough in an airtight container or jar in the refrigerator for up to 1 week. I do not recommend freezing the cookie dough.

- What is a good substitute for the coconut sugar? An equal amount of brown sugar or date sugar can be used in place of the coconut sugar. An equal amount of maple syrup, agave nectar, date syrup, or brown rice syrup can also be used. If using one of these liquid options, reduce the amount of added water by 1.5 tablespoons.

- Can I use rolled oats in place of the oat flour? Yes. Use roughly 1/2 cup rolled oats. Either grind the oats to a flour before blending the other ingredients, or add the oats whole in step 2 for a chunkier texture.

- What can I use in place of the peanut butter? Use any nut butter or seed butter you prefer. For example, almond butter, coconut butter, cashew butter, sunflower seed butter, pumpkin seed (pepita) butter, or tahini.
- Is there a grain-free option to replace the oat flour? Yes! Use 1.5 tablespoons coconut flour (add a small amount more, as needed).
- Is there a chickpea substitution option? The recipe may work with white beans (such as cannellini, navy beans, or Great Northern beans). I have note tested these as substitutes.

Nutrition