This chickpea cookie dough comes together quickly with just 7 simple ingredients. It tastes delicious and is packed with 10 grams of protein per serving. Plus, it's vegan, gluten-free, egg-free and can easily be nut-free.
Add chickpeas to a large food processor and process until they start to smooth out. You may need to use a rubber spatula to scrape down the sides.
Add protein powder, almond butter, coconut sugar, vanilla, sea salt and process until a ball of dough forms.
Use a rubber spatula to separate the cookie dough a bit, add chocolate chips and pulse 2-3 times or until chocolate chips get dispersed in the cookie dough.
Remove cookie dough from the processor and enjoy!
Store any leftover dough in a sealed container in the fridge for up to 3-4 days.
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Notes
Chickpeas – You can try using white beans or if you want to skip the beans all together, I have a recipe for vegan cookie dough bars that are just as delicious and they’re chickpea free.
Protein powder – If you don’t have vanilla protein powder on hand, you can use oat flour instead, but you’ll likely need more sugar to sweeten up the cookie dough.
Coconut sugar – You can use cane sugar or brown sugar instead.