chickpea cookie dough

I know, I know... you probably read the title of the post and thought 'gross'.  BUT hear me out!  This stuff is delicious, addictive AND healthy (ta-da!)  Chickpeas are loaded with protein, fibre and iron, plus there's added goodness from the oatmeal and peanut butter.  I love being able to eat something that tastes like a treat, but is actually keeping my healthy eating on track.  

Another thing I love about this recipe is that it's adaptable: you can use various nut butters or milks.  You could use white beans instead of chickpeas.  The recipe could easily be made gluten-free (a big plus in my family) or even vegan.  I use 1/4 cup brown sugar, but you could add more or less.  You could also use alternative sweeteners, like agave or maple syrup.  This is the framework, but you can adjust it to your taste.  

Ok, so maybe now you're thinking that you'll give it a try, but you're wondering what you do with it.  Personally, I'm all for eating it by the spoonful, but it also makes a great fruit dip/spread.  It's really yummy with apple slices or with strawberries.  I also like to put some with in a container with vanilla yogurt and bring it along to work as a mid-morning snack.  

A quick note about equipment.  You really should use a food processor (or super-blender like  Vitamix) for this recipe.  A regular blender isn't going to be able to make the cookie dough smooth enough while keeping the consistency nice and thick, so you might be disappointed with the results.  I use a Cuisinart food processor and it makes easy work of this recipe.  

Chickpea Cookie Dough

  • 1 can chickpeas, drained and rinsed well 
  • 1/4 cup nut butter (I use unsweetened peanut butter)
  • 1/3 cup old fashioned oats
  • 1/4 cup brown sugar
  • 1/3 cup almond milk (other types of milk would be fine too)
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/3 cup chocolate chips

Add all of the ingredients, except the chocolate chips, to the bowl of the food processor.  Blend for about 5 minutes, until it's smooth.  There will be a few tiny lumps from the oatmeal.  Stir in the chocolate chips afterwards and transfer to a bowl or container.  It keeps well in the fridge for up to a week.  

recipe adapted from