Ingredients
Main Ingredients
- 15 oz can chickpeas – washed and drained
- 3 tablespoons almond milk
- ½ tablespoon vanilla extract
- ½ cup cashew butter (creamy style, any nut butter will work)
- ¼ cup maple syrup
- 1 teaspoon sea salt
- ½ cup mini dairy-free chocolate chips
Instructions
- Peel the Chickpeas: Peel the skins off the chickpeas by pinching each between your thumb and pointer finger to separate the pea from the skin. Once all the skins have been removed, place the peeled chickpeas into a food processor.
- Blend Chickpeas with Milk and Vanilla: While the food processor is running, slowly pour in the almond milk and vanilla extract through the top nozzle. Blend for about a minute until the mixture is smooth and well combined.
- Add Remaining Ingredients and Blend: Remove the top from the processor and add the cashew butter, maple syrup, and sea salt. Blend again for a few minutes until the dough is creamy and smooth.
- Mix in Chocolate Chips: Transfer the smooth batter to a large mixing bowl and fold in the mini dairy-free chocolate chips evenly.
- Serve and Enjoy: Enjoy the cookie dough straight from the bowl. It can be eaten immediately for a fresh, healthy treat.
Notes
- Nut-free version: Substitute almond milk with oat milk and cashew butter with sunflower butter to make the recipe nut-free.
- Storing: Store the cookie dough in an airtight container in the refrigerator for up to one week. Stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegan
