Ingredients
Chickpea Cookie Dough:
- 1 can of chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1 1/2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- 1 tablespoon ground chia seeds
- 1/4 teaspoon peppermint oil (or extract)
- 1/3 cup 60% cacao chocolate chips or cocoa nibs
Instructions
- Prepare Chickpeas: Drain and rinse the chickpeas thoroughly. Place them on a paper towel to dry. If any skins begin to come off, peel and discard them to avoid grit in the final dough.
- Blend Ingredients: In a food processor, combine the chickpeas, almond butter, vanilla extract, maple syrup, cocoa powder, ground chia seeds, and peppermint oil. Blend until the mixture is smooth and creamy, which usually takes a few minutes.
- Fold in Chocolate Chips: Transfer the chickpea dough into a small bowl and gently fold in the chocolate chips or cocoa nibs, distributing them evenly through the dough.
- Chill Dough: Place the bowl in the refrigerator to chill the cookie dough, helping it firm up and allowing flavors to meld before serving.
- Store Appropriately: Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Notes
- Removing the skins from chickpeas improves texture by eliminating grit.
- Peppermint oil is potent; use sparingly to avoid overpowering the flavor.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Use a high-quality cocoa powder and chocolate chips with at least 60% cacao for best flavor.
- This recipe is naturally gluten-free and vegan.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegan
