Creamy Edible Chickpea Cookie Dough!
The Creamy Edible Chickpea Cookie Dough Experience!
Drum roll, please! I’m excited to announce that since joining the Plant You team I get to share with you all a step by step experiences of one of our fan favourite recipes from the Plant Ahead Meal Prep Program.
For today’s recipe feature I’ve decided to make the Creamy Chickpea Edible Cookie Dough from the Plant Ahead Meal Prep Program.
If you’re not familiar with Plant Ahead yet, let me fill you in. Our Plant Ahead Meal Prep Program is a whole food plant-based and oil-free meal plan where you’ll not only save time but also save money in the kitchen. A new plan comes out every week and you’ll also have access to all our previous plans once you sign up!
Sounds just about perfect, doesn’t it?
Learn more here: Plant Ahead Meal Prep Program.
Now let’s get started making this delightful Creamy Chickpea Edible Cookie Dough recipe!
I’ve heard so much buzz about this one from the members of the program, so I knew it had to be the perfect recipe to try out! In my personal opinion, I wasn’t sure how chickpeas could even come close to cookie dough but the community has spoken! One thing that had me sold from the start was the recipe called for chocolate chips. And l love chocolate chips!
The Recipe Rundown!
I like to gather all my ingredients first and then portion it out accordingly before following the recipe. I’m not sure if this procedure is just me but I like to do this simply because it saves me time when it comes to cleaning up. If you’re familiar with meal prepping you’d know that the clean up can be quite the task sometimes. I like to minimize it as much as possible.
I love the fact that natural peanut butter provides such a rich nutty taste in baking. Therefore, I was excited to see how this turns out.
Here we go: I rinsed and drained my canned chickpeas and then poured them into my blender. I don’t have a food processor but my blender usually does the trick every time.
Next, I add in maple syrup, peanut butter, vanilla extract, oats and then I add half of the chocolate chips from what the recipe requests into the blender mixture. As I said before, I love chocolate chips!
Then, I process until the texture is totally smooth. I often stopped my blender a few times and mixed with a spoon between the pulses but I believe if you are using a food processor this won’t happen at all and it will be a real time saver.
Then I transferred it into a large mixing bowl to add the rest of the chocolate chips and Voila!
Once I tasted the recipe creation, I must say I’ve never would have thought chickpeas could even come close to cookie dough. I had my partner give it a taste and he loved it!! My partner happens to be a very picky eater indeed therefore, I take his feedback and comments very seriously.
Lastly, I decided to save part of the batch and keep it in the fridge overnight and try it out the next day. The results were outstanding and I dare to say better than what I expected!
Try this recipe out yourself and let us know what you think of it by tagging us on Facebook or Instagram! Sign up today for our Plant Ahead Meal Plan to have an abundance of whole food plant-based and oil-free recipes available.
Creamy Chickpea Edible Cookie Dough
- Food Processor
- 1½ cups Chickpeas (Canned, Drained & Rinsed)
- ½ cup All Natural Peanut Butter
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
- ½ cup Organic Dark Chocolate Chips
- 1 tbsp Oats
- Drain and rinse your chickpeas.
- Place chickpeas, peanut butter, maple syrup, and vanilla extract and oats in a food processor. Process until smooth.
- Transfer cookie dough to a bowl and stir in chocolate chips. Divide into bowls, or roll into balls. Enjoy!