I have always loved eating cookie dough, and can’t get enough of it. I’ve seen many different kinds of vegan cookie dough, but didn’t really like any of them, so I made up a variation of my own. It has the right amount of sweetness and texture. Maca powder is the key to this recipe! You can find it in many stores, but if you can’t, you can order it online from Amazon or many other companies.
It is really important to rinse the chickpeas to get any excess aquafaba (chickpea liquid) off of it. It will change the taste of the recipe if you don’t.
Combine everything except the chocolate chips in the food processor. Blend until it is smooth, scraping down the sides once. Add the chocolate chips once it is smooth and stir well. It will keep up to one week in the refrigerator, if it lasts that long.
Chickpea Chocolate Chip Cookie Dough
Healthy and flavorful
- 1 540ml Can Chickpeas
- 1/4 Cup Natural Peanut Butter smooth
- 1/4 Cup Natural Almond Butter smooth
- 2 tsp Vanilla
- 2 Medjool Dates
- 2 Tblsp Organic Coconut Sugar
- 1/2 Tblsp Plant Based Milk
- 1 tsp Maca Powder
- 3/4 Cup Vegan Chocolate Chips
Drain and rinse the chickpeas.
Puree everything except the chocolate chips in a food processor until it's smooth.
Add chocolate chips and mix well. Refrigerate up to 1 week.