• Georgina Cahill

Chickpea Cookie Dough (Vegan-Friendly, GF)

Updated: May 13

Disclosure: This post may contain affiliate links

Note: Blog post updated as of 05/13/2020. Originally Published on 01/18/2020

#vegan #mealprep #glutenfree #protein #snack #dessert

Chickpea Cookie Dough

Reading the title of this recipe, you probably thought: “Gigi, this is why you don’t have any friends!”. To that I would say…you’re probably right. BUT! Anyone who tries this recipe will instantly want to be your best friend. Or, they’ll finish the bowl, use all the soap in your bathroom, and then ghost you. Eh, c’est la vie.


Chickpea Cookie Dough


Now, I love me a good spoonful of raw, salmonella, bacteria-rich-flour filled cookie-dough as much as the next person. As a distance runner however, I like to sneak in some extra protein wherever I can. So this dough made with plant-based protein sources is a great snack alternative (with real cookie dough afterwards as dessert, obviously!)



Chickpea Cookie Dough




If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!

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Recipe:

Makes 4 large servings or 6 small servings

Ingredients:

1 + ½ 15 oz cans of cooked chickpeas (325 g weighed out, drained) - Cooked Chickpeas - Drained and rinsed

300 g - Frozen Cauliflower Florets

64 g - Peanut Flour - Sub 64 g of regular peanut butter - I used Naked Nutrition

32 g - Peanut Butter

28 g - Honey - Sub agave or maple syrup for vegan - Plus more to taste

28 g - Almond Flour

18 g - Coconut Flour

30 g - Chocolate Chips

½ tsp - Kosher Salt

¼ tsp - Baking Soda - optional*

4-5 Tbsp warm water


Instructions:

Add cauliflower to a microwave safe bowl. Steam in the microwave for about 4 minutes. Remove from the microwave halfway through to stir.*


Remove cauliflower from the microwave and transfer to a clean dish towel. Allow to cool.


Meanwhile, to a bowl, add peanut flour, peanut butter, and honey. Stir in water 1 tbsp at a time until ingredients are well combined and the texture of natural, runny nut butter.


To a food processor or high speed blender, add cauliflower, peanut butter mixture, and remaining ingredients except the chocolate chips. Blend until mixture is smooth and no lumps remain. Scrape down the sides as needed.


Stir in chocolate chips.


Transfer to an airtight container and chill for at least 30 minutes before serving.


Scoop cookie dough into bowls, spread on toast, or eat it straight out of the container.


Store in the fridge for up to one week.


*Notes:

  • The baking soda is optional, but it does give it more of a “uncooked” cookie dough flavor

  • Be careful not to overcook the cauliflower or you will be able to taste it.




Looking for something fun to make using this cookie dough recipe? Try these Cookie Monster Chia Seed Puddings!



#vegan#mealprep#glutenfree#protein#snack#dessert

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