Imagine diving into a bowl of decadent chocolate chip cookie dough that's not only incredibly delicious but also surprisingly healthy! This revolutionary vegan cookie dough recipe will shatter everything you thought you knew about guilt-free desserts. Packed with protein-rich chickpeas, creamy almond butter, and dairy-free chocolate chips, this treat is about to become your new obsession – and the best part? It's ready in just 10 minutes with zero baking required!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 cup chickpeas, drained and rinsed
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Drain and thoroughly rinse the chickpeas, ensuring all excess liquid is removed. Pat dry with a clean kitchen towel or paper towels to remove additional moisture.
- Add the drained chickpeas to a food processor or high-powered blender. Process until the chickpeas are completely smooth and no visible chunks remain, scraping down the sides as needed.
- Add the almond butter, maple syrup, vanilla extract, baking soda, and salt to the food processor. Blend until all ingredients are fully incorporated and the mixture is creamy and uniform in texture.
- Stop the food processor and carefully scrape down the sides to ensure all ingredients are well mixed. Pulse a few more times to guarantee a smooth consistency.
- Transfer the mixture to a mixing bowl and gently fold in the dairy-free chocolate chips using a spatula, distributing them evenly throughout the dough.
- For best texture, cover the bowl and refrigerate the cookie dough for 30 minutes to allow flavors to meld and the mixture to firm up slightly.
- Serve chilled directly from the bowl, or portion into small serving sizes. Can be stored in an airtight container in the refrigerator for up to 5 days.
- Optional: For a firmer texture, you can place the cookie dough in the freezer for 10-15 minutes before serving.
Tips
- Moisture is Key: Make sure to thoroughly drain and pat dry your chickpeas to achieve a smooth, creamy texture.
- Blend Like a Pro: Use a high-powered food processor or blender to ensure the chickpeas are completely smooth with no visible chunks.
- Chill for Perfection: Refrigerating the dough for 30 minutes helps develop deeper flavors and creates a firmer texture.
- Chocolate Chip Distribution: Fold chocolate chips gently to ensure even distribution throughout the dough.
- Storage Hack: This cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, making it a perfect make-ahead treat.
- Texture Variation: For a firmer consistency, pop the dough in the freezer for 10-15 minutes before serving.
- Customize Your Dough: Feel free to experiment with different types of dairy-free chocolate chips or add a sprinkle of sea salt on top for extra flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 10g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
