Peanut Butter Chickpea Cookie Dough

It is a battle that has gone on for centuries and there doesn’t seem to be a clear winner in sight…sweet or salty? My mom was team sweet all the way. It would baffle me why I was encouraged to ignore the salt listed in cookie recipes…especially when all of the other ingredients were shown to be essential in being able to recognize what came out of the oven. The one exception was the family peanut butter cookie recipe. Whether decorated the traditional fork crosshatching or with a Hershey’s kiss creating a “peanut blossom”, the dough balls were always rolled in a glittering pool of granulated sugar and salt. The results prove that we don’t have to choose a side in this battle and we can all win.

Check out the modifications below the recipe for customizing IDDSI-level, style of eating, or energy levels!

Peanut Butter Chickpea Cookie Dough

Safe to eat, no-bake, and rich in protein, this creamy “cookie dough” is a feel good treat that works for a variety of dietary needs and texture levels.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 can 15 oz chickpeas, drained and rinsed
• 1/2 cup smooth peanut butter
• 1/4 cup maple syrup or honey
• 2 tsp vanilla extract
• 1/4 tsp salt
• 2 –3 tbsp milk just enough to blend smoothly

Optional Add-Ins:

• 1 tbsp oat flour or finely ground quick oats for thicker texture
• 1 scoop vanilla or unflavored protein powder
• 1 tsp cocoa powder or finely chopped chocolate

Equipment

• 1 Food processor or blender
• 1 Spatula (for scraping sides)
• Measuring spoons and cups
• 1 Fork (for optional crosshatch pattern)

Method

 

1. In a food processor or blender, combine the chickpeas, peanut butter, sweetener, vanilla, salt, and 2 tablespoons of milk.
2. Blend until completely smooth, scraping down the sides as needed. If the mixture is too thick to blend, add another tablespoon of milk.
3. Serve and enjoy: My favorite presentation is the classic peanut butter cookie look with the cracked edges and the fork crosshatching with a sugar/salt dusting on the surface. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

IDDSI Texture Modifications:

• For a thicker, scoopable dough, stir in the oat flour or protein powder after blending. For a thinner, more mousse-like consistency, add a bit more milk.
• If adding chocolate:
  Fold in the chopped chocolate by hand. For smoother textures (such as IDDSI PU4), melt the chocolate and swirl it in instead of using chunks.

Macro Adjustments:

• Protein: Peanut butter and chickpeas are already a one-two punch in this recipe, but especially if you are looking for that more classic cookie dough texture, you can use protein powders to achieve the right consistency for each portion. This will take a serving from 8g of protein to around 15g.
• Fats: As is, this recipe boasts about 10-12g of fat per serving. If you want to bring it down, swapping a rehydrated powdered peanut butter (my favorite lately) can help.
• Carbs: The quickest way to bring down the carbs would be reducing the sweetener, oat flour second as the second runner up, as it does offer fiber.

Dietary Swaps:

• Gluten-free: Swap almond flower for oat flower.
• Dairy-free/Vegan: Swap in your favorite plant based milk like soy, almond, oat, coconut, rice, or hemp milk. Opt for maple syrup as your sweetener.

Low-Spoons Shortcuts:

• Double batch: Along with only one cleanup, this can hold for 4-5 days in the fridge and also does well frozen in small portions.