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Vegan Chickpea Cookie Dough

Vegan Chickpea Cookie Dough

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Total Time 5 minutes
Course Dessert
Servings 2 cups

Equipment

  • Food Processor

Ingredients
  

Chickpea Cookie Dough

  • 1 15.5 oz can garbanzo beans/chickpeas
  • ½ cup unsweetened runny nut butter (I use peanut butter)
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp vanilla almond milk (I use MALK Organics)
  • ¼ tsp salt
  • ¼ cup chocolate chips (I use Enjoy Life or Lily's for dairy free or low sugar)

Optional Add Ins

  • 2 scoops collagen or protein powder (I use Further Food collagen)
  • 1 tsp chia seeds
  • 2 tsp hemp seeds

Instructions
 

  • Rinse and drain beans. Add them to a food processor with the almond milk. Blend the chickpeas and milk until smooth.
  • Add in the remaining ingredients aside from the chocolate chips and optional add ins and blend again until smooth.
  • Stir in the chocolate chips and any optional add ins, then enjoy!

Notes

Store leftovers in the refrigerator.