Chickpea Cookie Dough

One of my fav ice creams since I was a kid has always been cookie dough ice cream (now I just enjoy the dairy free kinds!). I’ve always been a cookie dough lover— and this is one that fits all my criteria. Made with plant-based ingredients and sweetened with dates— but yet, still so delicious! I love this cookie dough by the spoonfuls when I’ve got a sweet tooth.

The base of this cookie dough is— chickpeas! Not only does this add a punch of plant-based proteins and fiber, but it also gives the cookie dough an awesome texture. Some of my fav dessert recipes this year have used beans as the base for the dessert— Chickpea Cookie Dough, Fudgy Black Bean Brownies, and Chickpea Pumpkin Pie!

A few notes before you get started:

FOOD PROCESSOR VS BLENDER: There are two variations below for using a food processor or a blender. I wanted to try both methods in case people only have one or the other. If you like a smoother cookie dough, the vitamin version is the way to go (unless your food processor is better than mine). The food processor, from my experience, left a bit more grit- but I do like the grit and the thicker texture that you can get using the food processor. Both methods are great!

CHOCOLATE: I use 100% pure dark chocolate for this recipe. I use either chips or I chop up a portion of a bar. Pure dark chocolate a super intense chocolate flavor because it has no sugar added— it goes great in recipes to help balance out it’s boldness. My other fav chocolate is Lily’s chocolate without any milk in the ingredients (though not 100% whole foods). Feel free to use your favorite dairy-free chocolate here!

NUTS: I have not tried a seed version of this recipe — nor did I test a nut/ seed butter version (but I will and I will update here). I have tested these using whole cashews and almond flour- both options are great! I have not tried with any other nuts or nut flours, but feel free to play around with that.

Bake it? This recipe wasn’t created to be baked- but I did test it because I was curious what would happen. The end results, I actually liked them. They are NOT at all your typical cookies— so if that’s what you want, this won’t probably replace that craving. However, if you are feeling adventurous- go for it. I baked them at 350F for 20-30 min.

Chickpea Cookie Dough

Food Processor Version

Ingredients:

½ cup old fashioned rolled oats

½ cup raw cashews or ⅓ cup almond flour

½ cup pitted and chopped dates

1 tablespoon vanilla extract

¼ cup unsweetened soymilk or water

1½ cups cooked chickpeas (or 1- 15 oz can, drained and rinsed)

¼ – ⅓ cup dairy-free dark chocolate chips*

Method:

In a food processor, blend the oats and cashews together until fine.
Add the dates to the food processor, continue to blend until the dates are finely chopped. Next add the chickpeas and process until fairly smooth.
Finally, add the vanilla and unsweetened soymilk and process until smooth. Add an addition 1-2 tablespoons of unsweetened soymilk, if needed, to help make the dough smoother.
Stir the chocolate chips into the dough. Store the cookie dough in the fridge and enjoy by the spoonful.

Chickpea Cookie Dough

Blender Version

Ingredients:

½ cup old fashioned rolled oats

½ cup raw cashews or ⅓ cup almond flour

½ cup pitted and chopped dates

1 tablespoon vanilla extract

1/2 cup unsweetened soymilk or water

1½ cups cooked chickpeas (or 1- 15 oz can, drained and rinsed)

¼ – ⅓ cup dairy-free dark chocolate chips

Method:

In a high speed blender, combine the rolled oats and raw cashews (or almond flour) and blend until fine like flour. Pour the oat and nut flour into a bowl and set aside.
Next add the dates, vanilla, and soymilk in the blender. Blend until smooth. Add the chickpeas and continue to blend until smooth.
Add the oat and nut flour into the blender with the wet mixture, and continue to blend until reaches desired texture.
Add the cookie dough to a bowl or container. Stir in the chocolate chips. Set in the fridge for 20-30 minutes to allow to set. Enjoy!