Chickpea Cookie Dough is the best of both worlds- delicious and nutritious! Filled with protein, chickpeas make a surprisingly versatile base that not only complements savory food but can adapt to the flavors of sweet food as well. For this recipe, the chickpeas are processed into a dough-like consistency and filled with tasty add-ins like our nut based granola and sugar free chocolate chips. Brown low carb sweetener is used for a classic chocolate chip cookie dough taste that will keep you coming back for more.
You’ll love how simple this recipe is and that it doesn’t require any baking. It's the perfect comforting treat to whip up for a midday mood boost or while you unwind and watch your favorite show. Feel free to customize the cookie dough by experimenting with different flavors of NuTrail granola and incorporating your favorite cookie dough toppings. Indulge in this sweet and salty treat straight from the bowl with a spoon or use your favorite dippers such as mini cookies or grahams.
Why You’ll Love It
Simple- No cooking is required for this easy chickpea cookie dough. Canned chickpeas are already cooked so you won’t need to soak and boil them. All you need is a food processor or blender and you can make this tasty recipe in minutes.
Nutritious- Chickpeas have 6g of protein per 1/2 cup and 4g of fiber. When paired with our nut based granola, you have a dessert that’s satisfying, full of healthy fats, and has a variety of textures.
Comfort food- This healthy spin on comfort food can be a wonderful treat to enjoy after a long day. You can whip up a batch and keep it in the refrigerator for when your sweet cravings strike. It’s a snack you can feel good about while avoiding the weighed down feeling that comes from too much sugar.
Ingredients
NuTrail Granola- Our delicious granola adds lots of texture to the cookie dough. Filled with nuts and seeds, it is the perfect addition to this dessert for added crunch. This recipe was made using our Cinnamon Pecan flavor because the spices add depth of flavor to the cookie dough.
Chickpeas- Canned chickpeas, also known as garbanzo beans, make the unique base for this recipe. Their texture, when blended, creates a consistency similar to raw cookie dough. Be sure to drain and rinse the chickpeas well before adding them to the blender. For this recipe, the chickpeas were rinsed three times.
Almond Butter- This adds a rich and creamy taste but also contributes to the overall texture. The almond butter helps bind the ingredients together and adds fat that helps retain moisture so that your cookie dough doesn’t taste dry.
Brown Sweetener- Brown sweetener is simply the brown version of white granular sweetener. Similar to the difference between white and brown sugar. Brown erythritol was used in this recipe for its deep caramelized taste.
Vanilla extract- This is a classic cookie dough ingredient that unites the flavors for a more cohesive tasting dessert.
Salt- Salt is always important when it comes to desserts. It balances the sweetness and brings out flavors. It’s extra important in this recipe, however, because of the chickpeas. Chickpeas will taste bland without salt and without salt the recipe can feel like it’s missing something.
Low Carb Chocolate Chips- Low carb chocolate chips are added at the end of this recipe for the classic chocolate chip cookie dough taste. Feel free to use semi-sweet, milk chocolate or dark chocolate based on your preferences.
How to Store Leftover Chickpea Cookie Dough
Store leftover cookie dough in an airtight container in the refrigerator for up to three days.
If you don’t plan on eating leftovers or prefer smaller portions, feel free to half the recipe. Just be sure to half the amount of every ingredient.
Tips and Substitutions
- Rinse the chickpeas in a colander. It’s important to drain and rinse them well before using them in your recipe. This will improve the taste and texture.
- To reduce waste, you can repurpose the chickpea water. It’s aquafaba and when it’s been whipped to stiff peaks, can be used as an egg replacement in recipes such as Low carb pancakes.
- Keep an eye on the consistency. Some blenders and food processors will need more help processing the chickpeas. While some blend it right away, others may need more scraping down. Depending on your equipment it may take a little extra time but just be patient until it reaches the ideal texture.
- Swap almond butter for your favorite nut butter. Peanut butter, cashew butter and macadamia nut butter all work great.
- Switch up the granola. This recipe uses NuTrail Cinnamon Pecan but feel free to use the flavor that you have on hand. Our Honey Nut granola will add extra sweetness and our Cacao Nut granola will add a chocolatey twist.
Can I use fresh cooked chickpeas?
Absolutely! If you have cooked a batch of plain cooked chickpeas, you can use these in place of the canned chickpeas. Freshly cooked chickpeas often have a more mild taste than their canned counterparts.
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Chickpea Cookie Dough
Prep time: 10 minutes
Cook time: N/A
Yield: Serves 4
Ingredients
1 (15.5-ounce) can chickpeas, drained and rinsed
1/4 cup almond butter
1/4 cup brown erythritol
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/3 cup Cinnamon Pecan NuTrail Granola
1/4 cup low carb chocolate chips
Directions:
1. Place the chickpeas into a blender or food processor. Add the almond butter, erythritol, sea salt and vanilla. Blend for 45-60 seconds until a thick dough forms. You may need to scrape the sides down multiple times.
2. When done, it should be thick like raw cookie dough and have some small lumps.
3. Scrape the dough into a bowl and fold in the chocolate chips and granola. Cover with plastic wrap and refrigerate for 1 hour until chilled before serving.
Nutritional information
The nutrition information was calculated using the Cronometer app. These numbers are meant to be estimates and you should always be sure to double check your own ingredients as nutrition can vary by brand.
