CHOCOLATE CHIP COOKIE DOUGH (with chickpeas)
/
Ok, I know, some of you may be skeptical, but chickpeas actually work amazingly well as the base for healthy blondies and cookie dough! (Side note for my keto and paleo friends: Check out my low carb cookie dough here.)
This tasty treat contains no processed sugar and is absolutely loaded with antioxidants, fibre, healthy fats, and plant-based protein. It’s healthy enough that I’ve been known to throw chunks of it on my yogurt or smoothie bowl for breakfast! And, really, what could be better than doctor-approved cookie dough for brekkie!?!
My Chocolate Chip Cookie Dough is super easy to make in the blender or food processor and requires just a handful of pantry ingredients. In fact, for a true pantry-only recipe, you can use the liquid from the chickpeas in place of milk.
In addition to the base recipe, I have provided some fun variations below, including Funfetti (or Birthday Cake), Pumpkin, and Gingerbread Cookie Dough, along with baked Chickpea Blondies.
CHOCOLATE CHIP COOKIE DOUGH (Base Recipe)
Ingredients for approximately 2 cups edible cookie dough:
15 oz can chickpeas, drained, rinsed, and peeled (see note below*)
1/2 cup cashew butter (see note below*)
1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder
2 Tbsp Lakanto Maple sugar-free monk fruit liquid sweetener or pure maple syrup (see note below*)
1/4 cup or more Lakanto Golden sugar-free monk fruit sweetener or coconut sugar, adjusted to taste (see note below*)
2 tsp pure vanilla extract
1/4 tsp sea salt
1 to 4 Tbsp canned organic coconut milk, unsweetened almond milk, or nut-free milk, adjusted to desired consistency (see note below*)
1/3 to 1/2 cup sugar-free dark chocolate chips (such as Lily’s)
*Notes: I like to peel the chickpeas to get most of the skins off. It’s not essential but improves the texture of the cookie dough.
This recipe also works well with peanut butter, a combination of peanut and cashew butter (my kids’ favourite), or Sunbutter for a nut-free option. Peanut butter gives a stronger flavour than cashew butter but that works if you love PB.
I typically use 2 Tbsp Lakanto Maple plus 1/3 to 1/2 cup Lakanto Golden. However, you can use all granular sweetener if preferred, simply adjust the milk accordingly. The amount of milk varies with personal preference, the sweetener used, and how “drippy” your nut butter is.
Directions:
Put chickpeas, cashew butter (or peanut or seed butter), Nuzest protein powder, Lakanto Maple, 1/4 cup Lakanto Golden, vanilla, and salt into a food processor or blender container.
Blend well, scraping the sides and bottom with a rubber spatula as needed. Adjust sweetener to taste.
Add milk, one tablespoon at a time, until a uniform cookie dough-like consistency is achieved.
Fold in chocolate chips. Chill at least 20 minutes before serving.
Chocolate Chip Cookie Dough can be stored in an airtight container in the fridge for a week or the freezer for up to 2 months.
VARIATIONS
FUNFETTI or BIRTHDAY CAKE COOKIE DOUGH
For a “Funfetti” or Birthday Cake version (below), use 1/4 cup naturally-coloured sprinkles and 1/4 cup white chocolate chips (optional) in place of the dark chocolate chips.
GINGERBREAD COOKIE DOUGH (nut-free)
This is a fun nut-free seasonal spin that is perfect for snack time or school lunches. Use sunflower seed butter in place of the cashew butter and add 1 teaspoon of gingerbread spice mix (store bought or homemade here).
Nut-free Gingerbread Chocolate Chip Cookie Dough packed as part of a healthy school lunch box.
PUMPKIN COOKIE DOUGH
This pumpkin version is too good to save for October! It contains real pumpkin along with everyone’s favourite pumpkin pie spice. Click here for the recipe.
CHICKPEA BLONDIES
This cookie dough base can also be used to make Chocolate Chip, Rainbow, or Salted Caramel Blondies!
Chocolate Chip Tahini Blondies made with tahini in place of cashew butter.
Directions:
Preheat oven to 350F.
Add 1/4 tsp baking powder and 1/4 tsp baking soda to the cookie dough recipe above. For Rainbow Blondies, use 1/4 cup naturally-coloured sprinkles in place of the chocolate chips. For Salted Caramel Blondies, see recipe here.
Scrape the batter into a greased 9x5” baking pan and smooth the top. Sprinkle with additional chocolate chips or sprinkles as desired and bake for 25 to 30 minutes.
Remove from oven and cool completely before removing from baking pan. Cut into squares and enjoy!
Chickpea Blondies can be stored in an airtight container at room temperature for 2 to 3 days, in the fridge for a week, or the freezer for up to 2 months.
Salted Caramel Blondies using salted caramel peanut butter, pecans, and Maldon salt flakes.