I have always loved eating cookie dough, and can’t get enough of it. I’ve seen many different kinds of vegan/chickpea cookie doughs, 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. I think that 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 through 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. I highly recommend removing the shells off the chickpeas as it makes it have a creamier consistency.
Combine everything except the chocolate chips in the food processor. It works way better in a food processor than a blender. Blend until it is smooth, scraping down the sides once. NOTE: You can also add your favorite protein powder to it. Sometimes I use Vegi-Day French Vanilla Protein Powder to it. If you do add it, you will have to add a touch more plant based milk. Add the chocolate chips once it is smooth and stir well. It will keep up to one week in the refrigerator.
Chickpea Chocolate Chip Cookie Dough
A high protein snack or dessert
- 1 540ml Can Chickpeas
- 1/4 Cup Natural Peanut Butter smooth
- 1/4 Cup Natural Almond Butter smooth
- 2 tsp Vanilla
- 2 Medjool Dates
- 2-3 Tblsp Organic Coconut Sugar
- 1½ Tblsp Plant Based Milk (add more if using protein powder)
- 1 tsp Maca Powder
- ¾ Cup Vegan Chocolate Chips
- 1 Scoop Vegi-Day Vanilla Protein Powder (optional)
Drain and rinse the chickpeas. To make a creamier dip, remove the skins off the chickpeas. It will take a bit more time, but it is worth it.
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.