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Chickpea Cookie Dough

Photo: Katherine Flynn
Yield

12

Who doesn't love scraping cookie dough out of the bowl? Dairy-free, egg-free, and no-bake, this recipe can be enjoyed straight from the mixing bowl or frozen into cookie dough balls or bars. Even better, using blended chickpeas mixed with almond butter and sweetened with honey, vanilla, cinnamon, and dark chocolate chips keeps calories, fat, sodium, and sugar low while boosting protein and fiber. For an extra indulgent treat, drizzle them with melted chocolate and sprinkle flaked sea salt on top.

Ingredients

  • 1 (15-oz.) can unsalted chickpeas, drained and rinsed 
  • 1 cup almond butter
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 4 ounce dark chocolate chips 70 to 85% cacao

Nutrition Information

  • calories 237.1
  • fat 16.1 g
  • satfat 3.71 g
  • protein 7.2 g
  • fiber 4.7 g
  • sugars 6.8 g
  • sodium 252 mg

How to Make It

  1. Mix first six ingredients in a food processor until the chickpeas are completely blended and smooth. Stir in chocolate chips.
  2. For bars or cookie dough truffles, line a glass dish with parchment paper and put in the freezer for 45 minutes. Once removed from the freezer, let the cookie dough thaw for 5 minutes. For an extra indulgent treat, drizzle them with melted chocolate, and sprinkle flaked sea salt on top.