• Megan Sherer

Vegan Chickpea Chocolate Chip Cookie Dough

Say that a few times fast, I dare you. Not only is the name a mouthful, but this delicious recipe is a mouthful of healthy goodness too. This Chickpea Cookie Dough is made from real food ingredients, but will still satisfy your sweet tooth like the highly processed (aka addictive) standard version! Plus it’s vegan, grain-free, and refined sugar-free. Win - win - win!


1 ½ cups cooked Chickpeas (or 1 can, rinsed really well!)

¼ cup nut butter (I like using TJ's mixed nut butter, or Justin's maple almond)

1.5 tsp pure vanilla extract

¼ cup oat, almond or coconut flour

3 tbsp maple syrup, plus more to taste

1/2 Hu Kitchen salty chocolate bar, chopped (or other dairy-free chocolate)

½ tsp Himalayan salt

Up close and personal with this mouthwatering dough.


1. Add all ingredients, except for the chocolate, to a high-speed blender or food processor. Process until a thick, even dough forms, scraping the sides as necessary. The dough will thicken even more after it sits in the fridge.

2. Taste the dough and add more maple syrup or liquid stevia to sweeten, if desired. Transfer into a large bowl and fold in the chopped chocolate (or just pulse it in using your food processor).

3. Refrigerate dough for at least 1 hour. Scoop using an ice cream scoop and enjoy!

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​© by Megan Sherer

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