dessert

Easy Chickpea Cookie Dough

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Certainly one of my most popular recipes on Instagram is chickpea cookie dough. I’ve made countless versions, but this is a pretty simple base recipe that you can use to make a number of different flavor combinations!

It’s super easy, and I always just blend mine up in a high-speed blender.


 
I added chocolate chunks, coconut, and crushed pistachios to this batch.

I added chocolate chunks, coconut, and crushed pistachios to this batch.

 

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what you’ll need:

  • 1 can of chickpeas, rinsed

  • 1/4 cup of nut butter

  • 3-4 TB of maple syrup

  • 1/2 cup milk of choice

  • 1/4 cup of coconut flour (could also use almond flour)

  • 1/4 cup of pecans (or cashews or almonds)

  • dash of vanilla extract

  • lots of cinnamon

  • pinch of sea salt

  • OPTIONAL: 2 scoops collagen peptides

    • This won’t change the taste or texture at all, it just adds some extra protein— good for your hair, skin, nails, joints, and even your gut.

additional add-ins

  • chocolate chips, chopped nuts, candy pieces, coconut, dried fruit, etc.

Directions:

  1. Blend everything together, except for the pecans and additional add-ins, until smooth.

  2. Add in the pecans and pulse until incorporated to your liking. (I usually pulse them into very small pieces)

  3. Add in whatever extras your heart desires, and enjoy! Store covered in the fridge for up to a week… if it lasts that long :)

Notes: The dough tends to thicken in the fridge. Add more milk if necessary for desired consistency. If too much liquid is added, more flour or ground flaxseed can be used to absorb it. More flour can also be added for more of a “doughy” consistency.