Another day, another way to use chickpeas that will BLOW YOUR MIND. I’ve said it before and I’ll say it again, chickpeas are the bomb. They can be used in desserts like this one, in hummus, pizza crusts, pasta…they wear a lot of hats.
This cookie dough made from, you guessed it, is a weekly staple for me. It’s creamy, thick, perfectly and naturally sweet, and a perfect snack or dessert. Add vegan chocolate chips or go without - either way, this’ll satisfy your sweet tooth without the stomach ache. Oh, that’s the best part of vegan cookie dough. You can eat it without risk of food poisoning! :)
I highly recommend that you remove the skins from the chickpeas before moving forward with the recipe. Just like for hummus, it’ll make this dessert much creamier and smoother, to the point where you can’t even tell that it’s made primarily of chickpeas.
Pop it in the fridge, freezer, put it into ice cream, the opportunities are endless. Now let’s get to it!
Easy Vegan Cookie Dough
1 can chickpeas (rinsed, drained + peeled…very important!)
10 medjool dates, pitted
1/4 cup nut butter
2 tbsp dairy free milk or water
1 tsp vanilla
Pinch of salt
Vegan chocolate chips, option
If you have time, soak the dates in warm water for at least ten minutes.
Throw everything in a blender or food processor except for the chocolate chips + blend until smooth.
Transfer to a bowl and fold in the chocolate. Put the cookie dough in a jar and refrigerate for an hour before devouring. Enjoy!