CHOCOLATE CHIP CHICKPEA COOKIE DOUGH || raw, vegan, + gluten-free

Liv
Jun 23, 2018
3 min read

Edible cookie dough made in under a minute, that’s super high in protein and is raw, vegan, and gluten-free! And the best part is, the whole batch is just for you!

When I was younger, I used to always come home from school and pop some Toll House chocolate chip cookie dough balls in the oven. I watched them melt on the baking sheet and couldn’t wait for them to be done so I could eat them fresh out of the oven with a cold glass of milk. However, I never made cookies without eating multiple spoonfuls of that raw cookie dough in the process. Truth be told, I think I liked the cookie dough better than the baked cookies themselves! Call me a rebel.

Nowadays, I still crave some good ol’ chocolate chip cookie dough. So bad that I could eat endless spoonfuls of it. But I never feel “good” after. I feel bloated, uncomfortably full and somewhat tired afterwards. Probably due to that “carb coma” we all get after eating too many carbs and not enough fiber or protein. Not to mention the raw eggs in typical batter are also not the safest thing to eat.

So how do I satisfy that cookie dough craving without getting that “carb coma” or consuming raw eggs?

Chickpea Cookie Dough!

It’s made entirely of natural, whole food ingredients, is extremely low in sugar, and is even packed with protein! And all of the ingredients definitely do not compromise on taste, because the final product tastes absolutely amazing. Truth be told again, I think I like chickpea cookie dough better than the “real” stuff. Double rebel!

Something I especially love about this recipe is that there are so many variations to it, that I never get tired of eating it over and over again! For example, my favorite nut butter to use in this recipe is cashew butter. Because of its neutral taste, the final product will taste the most like “regular” cookie dough. However, almond, peanut, and sunflower butter work just as well texture-wise! I do want to note that peanut butter will give the cookie dough a strong peanut flavor. If you’re into a chocolate peanut flavor though, go for it! I know I do when those peanut butter chocolate cravings hit :-)

Also, I mention maple syrup as optional in the recipe. Depending on how sweet you like your cookie dough, you can experiment a bit with the amount and adjust it to your liking! I usually don’t use any maple syrup at all because my protein powder is sweet enough. My favorite plant-based protein brands are Nuzest, Sunwarrior, and Garden of Life brands. Each one works really well in this cookie dough recipe! If you choose to use an unsweetened protein powder, you will most likely need the maple syrup as well as a splash of vanilla extract.

These are just a couple tips, so feel free to experiment with whatever flavors/add-ins you like! I assure you I will be experimenting more with this recipe, so expect to see some variations on this recipe soon! For now, here’s my go-to Chocolate Chip Chickpea Cookie Dough!