Chickpea “Cookie Dough”

Remember the days when Mom was baking homemade cookies, and the best part was eating the dough?  We were always told, we could only have a little, otherwise we might get sick.  But the batter was so delicious!

Luckily, today I’m sharing a recipe for super easy to make Chickpea Cookie Dough!

This recipe is vegan, so you run no risk of getting sick from eating it raw, AND it does not include the inflammatory properties of refined sugar and gluten normally found in cookie dough dips.  This treat is sweetened with maple syrup, uses cooked chickpeas as a base, and uses tigernut spread for that creamy, cookie dough taste.

If you haven’t heard of tigernuts, here’s the details:

  • Despite the name, tigernuts actually aren’t a nut at all!  In fact, they are a tuber (like potatoes and sweet potatoes) and are totally safe for nut free diets/ people with nut allergies.
  • Tigernuts provide a great source of fiber.
  • They are also a prebiotic (which means they are the food/fuel for probiotics or good bacteria in the gut)!
  • Tigernut spread is like a nut or seed butter, but created with the tigernuts.  I actually think tigernut spread has a cookie dough taste all on its own- so delish!
  • For this recipe, you could sub almond butter, cashew butter, or even peanut butter (for a “peanut butter cookie dough” taste)!

The chocolate chips I used for this recipe were stevia sweetened, totally refined sugar free.  If you avoid dairy, you will have to look for vegan chocolate chips, as most chocolate contains milk solids.

This delicious treat brought me back to the days of eating cookie dough as child, but with a healthier treat I could feel great about eating!  I hope you enjoy this cookie dough, which can be used as a dip with GF pretzels, or even apples, or simply enjoyed on its own.

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Chickpea "Cookie Dough"

Use this healthified cookie dough as a dip (with GF pretzels, apples, etc.) or just enjoy it by the spoonful as a treat! 

Servings 6 people
Author Kaylee Woolhether

Ingredients

  • 1.5 cup cooked chickpeas this is a 398 ml can, drained
  • 1/4 cup tigernut spread (or sub with almond or peanut butter)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract (or 1/2 tsp vanilla powder)
  • 1/2 to 1 tsp coconut palm sugar (optional)
  • up to 1/4 cup almond mylk (as needed)
  • 1/3 cup chocolate chips I used refined sugar free (stevia sweetened)

Instructions

  1. Place all ingredients, except almond mylk and chocolate chips, in a high powered blender and blend until combined and smooth.

  2. If needed for the mixture to blend properly, add almond mylk in small amounts (1 tbsp at a time).  

  3. Transfer into a bowl, fold in chocolate chips, and enjoy! 

 

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