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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
Total Time 5 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method

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.